Blackberry & Sage Sour

A deep, velvety twist on the classic sour — where tart blackberries and fragrant sage meet the dark allure of Chambord. It’s the taste of twilight: wild fruit, soft herbs, and that lingering sweetness that feels like the end of a golden-hour walk through the hedgerows.

A gentle nod to the comfort of hedgerow foraging

As my head chef used to say ‘what grows together, goes together. Seasonal sipping at its finest

sour, sour cocktails, blackberry, sage, foraged recipes, winter drinks, winter cocktails

Yield: 1

Author: Suze Morrison

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Blackberry & Sage Sour

Prep time: 10 MinTotal time: 10 Min

A deep, velvety twist on the classic sour — where tart blackberries and fragrant sage meet the dark allure of Chambord. It’s the taste of twilight: wild fruit, soft herbs, and that lingering sweetness that feels like the end of a golden-hour walk through the hedgerows.

Ingredients

• 50ml gin (a dry or herbaceous style works best)
• 25ml Chambord (black raspberry liqueur)
• 25ml freshly squeezed lemon juice
• 15ml honey or maple syrup
• 2 fresh sage leaves (plus more to garnish)
• 3–4 fresh blackberries
• 1 egg white (or 3 drops vegan foamer)
• Ice
• To Garnish
• A blackberry skewered on a sage leaf
• Optional: a few drops of Chambord drizzled on the foam

Instructions

1. Muddle the blackberries and sage gently in a cocktail shaker with the honey or maple syrup until fragrant and juicy.
2. Add the gin, Chambord, lemon juice, and egg white (or vegan foamer).
3. Dry shake (without ice) vigorously for 10 seconds to emulsify and create a silky foam.
4. Add ice and shake again until well chilled.
5. Double strain into a chilled coupe or rocks glass over fresh ice.
6. Garnish with a single sage leaf — a little nod to the wild places that inspired it.

https://gourmetglow.co.uk/recipes/blackberry-sage-sour

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