Non-alcoholic recipe
Blackberry Sage Cooler
Weighed blackberries, lemon and a measured sage syrup form a dark-fruited cooler with a bright, fizzy finish.
Ingredients
- 25 g rinsed fresh blackberries
- 25 ml fresh lemon juice
- 20 ml sage syrup (1:1 sugar-water base)
- 90 ml chilled plain soda water
Preparation
Prepare sage syrup by dissolving 100 g white sugar in 100 g water, adding 3 g rinsed fresh culinary sage, steeping off heat for 5 minutes, then straining and chilling. Weigh 25 g rinsed blackberries; place them in a shaker and press gently until the berries release their juice. Add 25 ml lemon juice and 20 ml cold sage syrup, fill with ice and shake for 8–10 seconds. Double-strain into a Collins glass over fresh cubed ice, top with 90 ml cold soda water, stir once and garnish with one blackberry and one small sage leaf.
Glassware
Collins glass with cubed ice
Garnish
1 blackberry and 1 small sage leaf
History
Blackberry-and-sage sodas are documented on contemporary beverage menus and recipe sites. A published version uses commercial blackberry syrup and fresh sage; this Mixology cooler instead uses weighed fresh blackberries and a separate sage syrup. No reviewed source establishes an inventor or priority for the exact house specification.
Mixology View
Weighing the blackberries makes the quantity easier to reproduce than a berry count. Expect a berry-forward drink with a restrained savoury sage note, based on an expert ingredient assessment rather than physical tasting.
Ingredient note
Wash blackberries and culinary sage thoroughly. Keep prepared syrup chilled and use clean equipment.