Sage Leaves, Raspberry Vinegar, Guava Leaves
Sommelier Celine Wuu of Restaurant Naides | San Francisco, CA
Adapted by StarChefs | October 2026 | Photo: Will Blunt
INGREDIENTS
Sage Cordial:
Inverted sugar
Raspberry vinegar
Dried guava leaves
Picked sage leaves
To Assemble and Serve:
4 ounces strained tomato juice
METHOD
For the Sage Cordial:
Heat the water bath of an immersion circulator to 140°F. In a vacuum bag, combine water. Add fifty-percent sugar, fifteen-percent vinegar, three-percent guava leaves, and one-percent sage by weight of water. Seal and cook sous vide 2 hours. Strain and let cool. Bottle and reserve.
To Assemble and Serve:
In a mixing glass with ice, add tomato juice and 5 ounces Sage Cordial. Stir until chilled. Transfer to desired glassware.
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