• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
www.chickpeaandherb.com
  • Vegan Recipes
    • Breakfast
    • Appetizers & Party Food
    • Artisan Bread
    • Meals
    • Side Dishes
    • Drinks
    • Desserts
    • Sauces, Jams, & Dressings
    • Recipe Roundups
  • Sustainability
  • Vegan Guide
    • Vegan Restaurant Guide
    • Vegan 101
  • Floral Preservation
  • FAQ
  • About
  • Contact

Bourbon Sage Cocktail

October 1, 2020 by Lauren Waterman Leave a Comment

A warming taste of fall in a glass. There are no gatherings right now, but if there were, this would be a hit. And since there aren’t, I guess you’ll just have to have both servings all to yourself. Whoops.

Sage plants are perennial, meaning they come back every spring, and it takes a lot to make them die. Mine started out as a very manageable few leaves and has turned into a massive shrub. She’s a big mean mama, and I have more sage than anyone really needs. Obviously I cut and dry a good bit of it to dry and store through the winter, but I’ve found myself not using all of it in one winter and having double next winter. The dried stuff is fabulous for Thanksgiving and lending a fall flavor to just about anything, but it was time to get creative. Enter the sage cocktail.

I’m keeping this one short and sweet, and just leaving you with the recipe, because I’ve got some sipping to so.


ladybug on sage plant


sage plant in garden

How to make this vegan Bourbon Sage Cocktail

First you’ll need simple syrup. I see so many bourbon cocktails with honey, but since this is a vegan blog, I opted for the bee-free sweetener. Of course you can buy simple syrup at the grocery or liquor stores, but it’s like seriously the easiest thing to make your own – plus save yourself some dollars and put it towards more bourbon, amirite?

If you opt to make your own simple syrup, you’ll need equal parts sugar and water. I’d do 1/2 cup sugar and 1/2 cup water, and literally just cook it for about 10 minutes on low-medium heat. Boil this down until it forms a clear, thick syrup, kind of like caramel without the color. When making your own simple syrup, I would add the sage leaves right to the boiling water so it absorbs that flavor fully.

If you’re using store bought simple syrup, crush sage leaves into simple syrup and leave for a few hours up to a few days to infuse if you like. You can also just muddle some sage leaves and add to the drink if that’s easier.

Add bourbon and simple syrup to a glass and shake or stir with ice. Garnish with peeled citrus or more sage leaves.


DSC_1778 (1).jpg

for More Information

If you are a new vegan or are curious about plant based lifestyle: Please join our Facebook Group: New Vegan Recipes and Advice Community to ask questions about vegan recipes, lifestyle, personal products, restaurants in your area etc. It’s a forum and support group full of other plant-based food bloggers and seasoned vegans who would love to help you o your journey!

Check out my Pinterest page if you’re interested in more vegan dinner ideas and vegan protein swaps to make sure you’re getting the most out of your meal. I love seeing recreations of my dishes, so feel free to leave me a comment here if you make this, or share your photo on Facebook or Instagram and be sure to tag @chickpea_and_herb and hashtag #recipea so I can see it.


Vegan brown butter sage garlic cream fusilli pasta || I’ve been seeing a lot of pasta Sundays going around the Internet lately, so I decided to join in! we spent the day working on house projects and gardening, then finished with some yummy food on the grill, which I will add to my stories now. I’m going to leave you with this 🔥 pasta from earlier in the week that was a total hit in my house. 
Here is an easy dinner that is a sure fire way to get in all of your veggies, and takes less than 30 minutes from start to finish. I’ve included the recipe below in case you want to hit save so you have it on hand for later.
1/2 cup onion, diced
6 to 10 clothes of garlic, diced
2 tablespoons olive oil (read below for oil free option)
1 tbsp dried sage
2 tablespoons vegan butter (I used @earthbalance)
1/2 cup red bell peppers, diced finally
3/4 cup baby button mushrooms, have
1/2 cup broccoli, diced finally
1 cup kale, shredded
1/4 cup frozen peas 
1/4 cup sun-dried tomatoes, diced finally
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup nutritional yeast or vegan mozzarella
🔷 Begin boiling water in large pot. Be sure to add a pinch of salt to the water- this is for flavor and also keeps your pasta from sticking together.
🔷Once water reaches a boil, add pasta. Dice onions, garlic, and sauté with sage over medium heat in a large pan for 5 minutes. If you are oil free, you can sauté in veggie stock or aquafaba. 🔷 Add in butter at this stage, and diced mushrooms and peppers.
🔷 Add and sun-dried tomatoes, broccoli, kale, and peas, as well as spices.
🔷When pasta is finished cooking, drain all of the water except for 1/2 cup.
🔷Add 1/2 cup starchy water along with pasta to the large pan with veggies in it. 🔷Add in nutritional yeast or mozzarella at this point and stir until the sauce thickens. 🔷 I topped mine with hot pepper flakes and parsley, but you can also top with more cheese, pinenuts, fresh tomatoes, etc. We also used beyond sausage or protein, but this pasta would be awesome with white beans, chickpeas, or tempeh. Simply cook them in the pot along with all of the veggies to absorb that flavor. Let me know if you try this!

Homemade veggie burgers with red pepper jam and crispy Brussels sprouts || Who doesn’t love a black bean sweet potato burger? These had a great texture and held together perfectly on the grill. I topped them with vegan feta, red onions, collard greens, vegan mayo, and a red pepper jam that I made by boiling down some older looking red peppers, adding a pinch of sugar and @kartago_harissa. ✨I am including the recipe for the burgers below in case anybody would like to click save to have on hand for later.
▫️2 cups roasted sweet potatoes
▫️1 1/4 cup cooked rice
▫️1/2 cup black beans, drained
▫️1 cup roasted cauliflower
▫️1 cup roasted eggplant
▫️1/2 cup peas
▫️1/2 cups corn kernels
▫️1 cup walnuts
▫️1 teaspoon liquid aminos or soy sauce
▫️3/4 teaspoon salt
▫️1/3 teaspoon pepper
▫️1 teaspoon paprika
▫️1 tablespoon flax seeds
▫️1 tablespoon garlic powder
roast the eggplant, cauliflower, chopped sweet potatoes on a baking sheet at 400° for 30 minutes. I used leftover rice from takeout, but you can boil rice and use that if you’d like. Toss all ingredients into a food processor or blender, then form into patties and bake at 350° for 25 minutes in the oven or on the grill. 
For the brussels sprouts the recipe is: ▫️about 15 brussels sprouts cut in half
▫️2 teaspoons olive oil
▫️1/2 teaspoon salt
▫️1/2 teaspoon pepper
▫️1/4 teaspoon crushed red peppers
▫️1/4 teaspoon oregano
▫️1/2 teaspoon garlic powder
▫️1 teaspoon onion powder
▫️1 teaspoon brown sugar
Toss in olive oil and spices, then pan crisp or roast in the oven for 20 minutes at 400°.

20 minute healthy sweet potato cookies || Happy Fridaaaaaay!! Eat some cookies y’all, they’re good for you 😘 Link for the #recipea is in the bio.

Sun-dried tomato, cucumber, and chickpea picnic salad || Everyone keeps asking what they should bring to barbecues this summer, and I think this might be your answer. This is a super simple salad to rustle up, doesn’t spoil in the heat, and tastes delicious. I’m including the recipe in case you want to click save to have it on hand next time you’re headed to a cookout. 
2 cups cooked Farro (or rice, orzo, quinoa, couscous, etc.)
2 cups cooked white beans
1 cup artichoke hearts, halved
1/3 cup onion, diced
1 cup sun-dried tomatoes, diced
2 cups cucumbers, diced
1 cup celery, diced
1 cup spinach, chopped
1/2 teaspoon pepper
1 teaspoon salt
2 tablespoons white vinegar
1 1/2 teaspoons garlic
1 teaspoon oregano
I will have more step-by-step directions up on the blog tomorrow! Does this salad seem like something you would be interested in? What kinds of summer barbecue foods would you like recipes for? Enjoy your grilling!

Homemade sourdough with almond butter, Maca powder, kiwi, strawberry, and hemp seeds || So I think I missed toast Tuesday, but honestly every day is toast Tuesday in my house because I’ve been on a serious sourdough kick. If you check out my website, I have a ton of awesome bread recipes, but no sourdough recipes yet because I’m relatively new to the game. But honestly I’m in love. One of my friends dropped off a sourdough starter during quarantine, and there’s been no looking back since. I topped this toast with some almond butter I had mixed with @shopkarenberrios Maca powder. If you guys aren’t familiar with Maca, it’s a delicious Peruvian super food full of health benefits. It’s rich in antioxidants, and is a great source of protein, minerals, amino acids and is great for energy support, and has a rich nutty flavor.

Skinny sip tea with forget-me-not, hibiscus, Jasmine, rose, rosemary, and lemon|| Are you guys team tea? I remember having tea at my grandma’s house throughout my childhood, iced in the summer and hot in the winter, so it always carries a special memory for me. I love perusing tea shops on vacations and bringing home exotic flavors of loose leaf to remember the trip. @essencesiptea was so kind to let me try their incredible teas. This Skinny Sip tea clears toxins, reduces fluid retention, alleviates indigestion, reduces bloating, and targets existing fats. It uses traditional Chinese medicine principles and balances with natural herbs to nourish and cleanse your digestive system. Plus it is gorgeous to look at, which you know I’m all about. It tastes floral and delicate, and I am in love. If you’d like to try this tea, you can use my code chickpea_and_herb10 for 10% off your first order. #takeasip

Vegan chickpea ‘tuna’ on homemade potato bread, #recipea on the blog now || Such an easy, protein filled lunch, that’s even kid approved! Check the link in my bio to see how to make this meal. We had a great weekend celebrating Father’s Day. We drove to the mountains to visit my family, and saw some of my girlfriends from high school Friday night. We then went on a really great hike with the family on Saturday and did a bunch of grilling, because how else do you please dads? Then yesterday we saw my husband’s family and picked lots of fresh blueberries. Any suggestions for what I should do with them? How were your weekends, what did you do to celebrate?

Grilled apricot and okra kale salad with blackberries || Happy summer solstice! To celebrate, some of my foodie friends and I have gotten together and created some gorgeous summer dishes for you to feast your eyes on. Follow the hashtag #plantbasedsolstice to see more inspired summer meals that really celebrate the season! For this dish, I picked kale fresh from the garden, and then grilled apricots, okra, and corn with the husk on (let me know if you would like a tutorial on this!). I then added fresh blackberries, fresh red onion, vegan ricotta cheese, celery, kale sprouts, and avocado. I topped it with homemade seitan for protein and drizzled the whole thing with a vinaigrette made from olive oil, oat milk, poppyseeds, maple syrup, and garlic. This was such a fresh and fun meal, and I could eat it again and again. What are your favorite summer dishes?

Yield: 2

Author: Lauren Waterman, Chickpea & Herb
Print

Bourbon Sage Cocktail

Bourbon Sage Cocktail

Prep time: 5 MinTotal time: 5 Min
A warming taste of fall in a glass, this drink will be a hit at your fall gatherings.

Ingredients

  • 3 oz bourbon
  • 3 tbsp simple syrup (with sage)
  • 1 tsp crushed sage leaves
  • optional garnishes: lemon peel, orange peel

Instructions

  1. Crush sage leaves into simple syrup and leave for a few hours up to a few days to infuse if you like. You can also opt to make your own simple syrup by boiling equal parts sugar and water with a few leaves of sage.
  2. Add bourbon and simple syrup to a glass and shake or stir with ice.
  3. Garnish with peeled citrus or more sage leaves.
Did you make this recipe?
Tag @recipea #recipea
Created using The Recipes Generator

Filed Under: Drinks Tagged With: bourbon, bourbon cocktail, cocktail, drinks, fall cocktail, gardening, mixology, sage, simple syrup, vegan cocktail, vegan drink

Previous Post: « Roasted Red Pepper Pasta Salad
Next Post: Vegan Corn Chowder: One Pot, 15 minutes »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Categories

  • Air Fryer
  • Appetizers & Party Food
  • Artisan Bread
  • Breakfast
  • Desserts
  • Drinks
  • Instant Pot
  • Meals
  • One Pot
  • Recipe Roundups
  • Sauces, Jams, & Dressings
  • Side Dishes
  • Sustainability
  • Vegan 101
  • Week Night Meals

Copyright © 2021 www.chickpeaandherb.com on the Foodie Pro Theme