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Our sage syrup is crafted with organic cane sugar, fresh sage leaves, and a touch of lemon, ginger, thyme, and mint. It’s woodsy, savory, and quietly complex—perfect for cocktails, dressings, or unexpected twists in your morning coffee or baked goods.
It’s dusk. You’re in the kitchen, barefoot, a playlist spinning something low and sexy. They’re leaning against the counter, sipping wine, watching you work. You’re roasting carrots, toasting walnuts, tearing bread for stuffing—doing it all like it’s second nature. You reduce a little sage syrup with balsamic, toss it with butter and vinegar, and pour it over everything.
They don’t say a word for the first few bites. Then they look at you like you’ve just undone their whole world with roasted root vegetables. You smirk. You know what you’re doing. You always did.
Looking for cocktail inspiration? Try these refreshing drink recipes made with sage syrup!
Potential allergens or sensitivities: Sage, Lemon, Thyme, Mint, Ginger, Citric Acid, Malic Acid
West Texas Sage
by Cade Huie
Heading into the desert sun,
I tail an enthusiastic storm.
Tires zing on sizzling pavement,
slash through puddles
on the rain-darkened highway,
Like a guardian flanking the road
to El Paso, a muscular mountain
heaves up, sable master of the horizon,
his head silvered by rayed spotlights
streaming through cracked charcoal clouds
like lake water breaching a dam.
I stop to relish the sudden chill,
feel retreating thunder rumbling
my bones, hear breezes sliding over
damp sand, greedy for its moisture.
I sniff the air like an elegant lady
shopping for perfume, as pungent
desert sage, rain-released, drifts
like piñon smoke, like incense, sends
shivers drug-like through my skin.
I gulp the rare essence, reluctant to leave,
store expansive breaths in my lungs
like treasure. The fragrant air scolds,
reminds me gently I’ve been gone
too long—far too long.