Last updated on April 8th, 2019
Our glassware cabinet is filled with mason jars and a few mismatched Ikea glasses that haven’t broken yet. The great thing about mason jars is that they’re virtually indestructible – if only I had a dollar for every time my slippery fingers dropped a glass in the sink. The paper-thin glasses holding this blood orange and sage sparkling soda are on the exact opposite end of the spectrum; dangerously lighter than disposable plastic crystal cut cups, they threaten to crumble if you grab just a little too firmly.
My non-rational side couldn’t resist their delicacy, so I bought a pair and immediately filled them with something lovely before I had a chance to crush them with my superhuman grip.
Don’t expect to see them again. There’s a reason I can’t have nice things.
As an inexplicably clumsy person, I’m breaking all the rules drinking something so crimson in such a fragile glass. Back in high school, I earned a reputation for spilling food and drinks all over my best friend’s carpet. If it could stain, I’d instantly turn into a bumbling oaf. After one too many Hawaiian Punch puddles on her bedroom floor (and bed), her parents bought me a sippy cup and banned me from taking drinks out of the kitchen without it. And they weren’t joking.
To this day, I drink water out of a lidded cup with a straw and still manage to spill it down my shirt.
While this vibrant red soda looks a whole lot like Hawaiian punch, I assure you it’s way more grown up and ambrosial. This is no youthful sippy cup soda. This deserves a delicate cup (with a straw so I don’t actually have to pick it up). It’s bright and tart, with a bit of bubbly. The sage simple syrup softens each sip with an unexpected earthy sweetness. To finish it off, I candied the sage from the simple syrup as an aromatic garnish.
Dear Fruit, meet your new best friend Sage. (Scroll down for the recipe)
Thanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen, follow me on Facebook, Instagram, Twitter, Bloglovin‘, Pinterest, or subscribe via e-mail to get new recipes right to your inbox.