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I find it is a little funny how vegans compassion can vary so much. The other night I was talking to my friend Chrissy who is also a vegan. I asked if she still ate honey, and she said yes. That is a little too extreme for her, while I try not to consume it. But later on in the night she said how she wouldn’t eat food sharing a deep-fryer with meats. Me on the other hand, very cool with shared cooking areas with vegan and omni foods. Everyone has their own boundaries.

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Even my recently turned vegan husband and I have totally different views on compassion. A big nasty house fly got stuck in our house and kept bothering us. It bothered me endlessly, and I was waiting till he got old and fat so I could smack it. I mean that fly is a big asshole and had it coming, right? My husband instead says “This fly is annoying as hell, but I don’t want to KILL it. I just want to catch him and release him.” Sure enough he eventually caught the fly and released him back into the wild, making me into a horrible evil person for wanting to hurt a fly.

Roles reverse today. I noticed a few ants on our rug, and told him about it. It suddenly became a battle of the ants for him. He is looking up natural ways to kill the ant and block their passage. And then there is me, feeling a little bit like what is the harm for letting them hangout? Maybe we should just leave bags of sugar outside of the house so they don’t come in ours? Then I would be known in the neighborhood as the crazy ant lady, collecting ants instead of cats.

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But enough bug talk- let’s talk about this awesome drink! I’ve been laying off the hard liquor lately or rather making drinks because of the move. Heck, I technically haven’t even unpacked the cocktail mixer yet. But I got a little excited when I found Sage by Art in the Age at my local liquor store since I’ve been wanting to try it for awhile now. I got a little creative and used glass, espresso tamper, and a hand strainer to make this drink.

I also had a bunch of badly bruised shiro plums from the orchard. They are pretty tasty, but not the pretties things to look at. So I thought this would taste pretty good with Sage, so I made a drink by muddling the plum into the drink. Now I am not sure where this drink sits on the cocktail genealogy‎ tree, but as far as I can tell I used fresh seasonal fruit and smashed it. So it’s a smash in my book. If you want to make this drink more “smash-ish” I would use some sage leaves instead of mint to work with the liquor.

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If you asking which bourbon we used, well I used Knob Creek’s Rye Whiskey but mostly because that is what we had on hand. I probably would use Bulleit Bourbon next time. And if you can’t find any Sage, then I would use a very mild gin or perhaps a homemade infused sage vodka. But honestly there is a really unique flavor going on with Sage so I wouldn’t try and sub it.

Sage & Shiro Plum Smash
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Prep Time
8 min
Total Time
8 min
Prep Time
8 min
Total Time
8 min
Ingredients
  1. 1 shiro plum
  2. 1 tsp sugar
  3. 1/4 cup Sage (2 oz)
  4. 2 1/2 tbsp bourbon (1.25 oz)
Instructions
  1. 1 Place plum and sugar in a cup and muddle together, making sure you break down the plum pulp. Careful of the pit, and it is probably best to do in a cocktail shaker or a tall narrow glass.
  2. 2 Add bourbon and sage and stir together, making sure any extra sugar dissolves into the liquor.
  3. 3 Strain the the drink into an old fashioned. Add a huge ice cube for a stronger flavor, or ice cubes for a weaker drink.
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