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.
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.
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.
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.
- 1 shiro plum
- 1 tsp sugar
- 1/4 cup Sage (2 oz)
- 2 1/2 tbsp bourbon (1.25 oz)
1Place 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. 2Add bourbon and sage and stir together, making sure any extra sugar dissolves into the liquor. 3Strain the the drink into an old fashioned. Add a huge ice cube for a stronger flavor, or ice cubes for a weaker drink.