Sage Advice: A Winter-y Bourbon Cinnamon & Sage Cocktail
This delicious cinnamon & sage cocktail is a winter-y twist on a whiskey sour, made with an easy cinnamon-sage simple syrup, bourbon, & lemon juice, along with some fresh sage (and I have tips on easy & awesome egg white foam!). It's super easy to make, an easy bourbon cocktail for any time of year!
Servings: 1 cocktail
Ingredients
- 3 fresh sage leaves
- 2 ounces of good bourbon I like around 90 proof for this recipe
- 3/4 ounce of cinnamon sage demerara simple syrup see easy recipe in post, takes 5 minutes
- 3/4 ounce of freshly squeezed lime juice
- 1 egg white ideally room temperature (optional)
- Optional garnish: sage leaf
Instructions
- If using the egg white (which I strongly recommend!), put it in the shaker and do a 10-15 second dry shake with it first.
- Then add the 3 sage leaves and the sage cinnamon syrup to the cocktail shaker and use a muddler to lightly crush the sage.
- Add the lime juice and bourbon and shake everything for 10-15 seconds.
- Finally, add a bunch of ice and shake until chilled (at least 15 seconds, I recommend 20-30).
- Double strain (a.k.a. through the shaker and through a fine mesh sieve, to avoid tiny green bits) into a coupe glass and garnish with a sage leaf.
Notes
- I do strongly recommend using the egg white in this cocktail, because it adds a major textural element. But if you're completely freaked out by that, it's okay to leave out (also, you could try using aquafaba instead).