Honey Sage Gin Fizz.
Over on ThreadSence today I’m sharing a honey sage gin fizz with, uh… a quarter of a smoked honey bacon rim. Yeah. I know. Just a quarter though.
It’s simply a gin fizz with some honey sage infused syrup and just a teeeeeny tiny touch of bacon. You could definitely leave that off, but I mean… why would you want to?
61 Comments on “Honey Sage Gin Fizz.”
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This is amazing! Mind if I share a link back to this page on my blog? I’d love to share it with my followers.
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Looks amazing! Could you publish the recipe here? The link to Threadsense doesn’t work anymore seems te sote is being redesigned.
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Hey, I did find you! I am also from Pittsburgh but now have moved to sunny Florida. Just could not do winter anymore. I would love to try the honey sage gin fizz for New Years but none of the links are working. It reminds me of a rosemary gin fizz that I made years ago. Can you please help e find the recipe?
Hello! The ThreadSence site is down right now–is there any way to get the recipe? I love it and need it for a holiday party!
yes!! here you go!
3 ounces gin
1/2 – 1 ounce honey sage syrup, depending on your desired level of sweetness (recipe below)
1/2 ounce fresh lime juice
5 ounces club soda
fresh sage leaves for garnish
Honey sage syrup:
1/2 cup honey
1/2 cup water
5-6 fresh sage leaves
For the smoked honey rim:
Fine smoked sea salt
Finely crumbled cooked bacon
(Note: one slice of bacon will garnish about 4-6 glasses if you only coat 1/4 of the rim.)
Fill the glass with a few sage leaves and ice cubes, then add gin, 1/2 ounce of syrup and lime juice, stirring well. Pour in club soda, stirring a bit more, then taste and determine if the drink has enough sweetness. If not, add a bit more. Garnish with an extra sage leaf and serve. Enjoy!
To make the honey sage syrup:
Combine all syrup ingredients in a saucepan and bring to a boil, stirring constantly. Reduce heat to low and stir until it appears that all of the honey has dissolved. Remove from heat and let sit until completely cooled to room temperature. Remove sage leaves before using. This can be made well ahead of time and store in a jar in the fridge.
For the honey smoked rim:
On a plate, combine bacon and salt, mixing well to combine. Take your glass and rub a drop of honey on 1/4 of the rim, then dip, twist and turn it around in the bacon salt, coating it. I don’t recommend coating more than 1/4 of 1/3 of the rim because it will overpower the honey sage. If you cannot find smoked sea salt, regular can be used in place of it. If you are vegetarian or prefer not to use bacon, the salt is just fine too.