Thanks to a certain caffeinated beverage, made wildly popular by a certain coffee chain, pumpkin spice is widely considered the flavor of Thanksgiving (for good or for ill). But for those of us who appreciate the holiday for its more savory and substantial offerings, we know that sage is the true taste — and scent — of the season.
This week’s cocktail, The Old Sage, has a hint and scent of sage, thanks to a super-easy sage simple syrup. It’s mixed with Old Overholt Rye Whiskey, lemon juice, and Peychaud’s Bitters — which very subtly mimics some of the spices associated with the holiday.
To make the sage simple syrup, combine 1 cup white granulated sugar, 1 cup water, and ½ cup of loosely-packed fresh sage leaves in a saucepan over high heat. Mix well, and as soon as the mixture reaches a boil, remove from the heat and let it cool to room temperature. Strain out the sage leaves and store in a bottle or jar in the refrigerator for up to two weeks.
The Old Sage is a bright, refreshing cocktail that goes down easy before, during and after Thanksgiving dinner.
The Old Sage
2 ounces Old Overholt Rye Whiskey
2 ounces lemon juice
1 ½ ounces sage simple syrup
3 dashes Peychaud’s Bitters
Lemon slice for garnish
Sage leaf or sprig for garnish
Glassware: Double rocks glass
Method: Add the Old Overholt, lemon juice, sage simple syrup, and bitters to a cocktail shaker with ice. Shake well, and strain into a double rocks glass filled with a handful of ice cubes or one large cube. Garnish with the lemon and sage, and enjoy.