The Mez-Sage in a Bottle Cocktail by Natalie Ng of Door Knock in Sydney brings together sage-infused mezcal with apricots and an edible garnish in a bottled cocktail.
Mez-Sage in a Bottle Cocktail – Photo © Cocktails & Bars
Featured in Door Knock‘s latest cocktail list, as the name implies, the Mez-Sage in a Bottle is a bottled cocktail with a hint of savoury earthiness from the sage-infused mezcal complemented with a sea salt rim. The cocktail is pre-batched and stored in small bottles which are offered to guests to serve themselves.
Created by Natalie Ng, the cocktail is a twist of the Toreador. She describes it as “earthy and savoury from the sage which compliments the Mezcal. Fruity, zesty with a beautiful mouthfeel from the apricot and the Dom Benedictine is there just to lift and enhance the herbal elements of mezcal-infused sage. A couple of drops of hopped bitters to tie everything together.”
Here’s how to make the Mez-Sage in a Bottle cocktail.
Mez-Sage in a Bottle Cocktail Recipe
Recipe by Natalie Ng, Co-Owner of Door Knock in Sydney
Ingredients
- 30ml sage-infused Mezcal*
- 20ml Dom Benedictine
- 150ml acidulated apricot nectar**
- 15ml agave syrup
- 2 dashes hopped grapefruit bitters
* For Sage-infused Mezcal:
- 6-8 sage leaves
- 750ml bottle of mezcal
** For Acidulated Apricot Nectar:
- apricots, or apricot nectar
- citric acid (see below)
***For Edible Apricot & Sesame Seed Paper:
- 1 can of apricot slices in their juice
- paprika
- black sesame seeds
Glassware: double rocks glass
Garnish: half salt rim, sage leaf, apricot and sesame seed paper ***
Method
* For Sage-infused Mezcal:
- Take 6-8 sage leaves and stems that are not optimum for garnishing and steep in a 750ml bottle of mezcal at room temperature for at least 48 hours then fine strain.
** For Acidulated Apricot Nectar:
- Juice apricots. Keep pulp and any excess. If not in season, apricot nectar can be purchased in most stores. Make a citric acid solution with 7grams (1 teaspoon) to 250ml of water. Add 35ml of citric acid solution to every 100ml of apricot nectar.
*** For Edible Apricot & Sesame Seed Paper:
- Blend one can of apricot slices in juice until very silky smooth. Take leftover apricot pulp, add to the mix and blend again. Season the mixture with a couple sprinkles of paprika for a little heat kick and black sesame seeds.
- Spread mixture over a dehydrating tray lined with baking paper. Get the mixture thin and even, without any gaps or holes.
Dehydrate on medium heat overnight in your dehydrator. If you don’t have one you can also use the oven at approximately 50oC . - Once dried, peel off the tray and cut to your liking.
To Make the Mez-Sage in a Bottle Cocktail
Build the cocktail in a large container then bottle it and store in the fridge. Serve with a half salt rim in a double rocks glass full of ice. Garnish with sage and edible apricot and sesame seed paper garnish.
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