Place 6 fresh sage leaves and 1/4 tsp ground cinnamon into a small heatproof container. Pour 60 ml (about 2 oz) just-boiled water over the leaves and cinnamon. Cover and steep for 8 minutes to extract aroma and flavor. After steeping, add 6 ice cubes to rapidly cool the infusion and stop extraction; strain the liquid through a fine mesh into a small measuring cup, discarding the solids. Reserve 1 oz (30 ml) of this infused liquid for the cocktail and refrigerate any remainder for up to 48 hours.

Simple Syrup

Make sage simple syrup

Combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Add 4 fresh sage leaves. Bring to a gentle simmer over medium-low heat, stirring until the sugar fully dissolves. Simmer for 1 minute, then remove from heat and allow to steep for 10 minutes. Remove the sage leaves and cool. Strain into a clean container. This yields roughly 3/4 cup syrup. Use 0.5 oz (15 ml) in the cocktail; refrigerate leftover syrup up to 2 weeks.

Cocktail Assembly

Add ingredients to shaker: 2 oz Waymar gin, 0.75 oz Caravella Orangecello, 0.75 oz fresh lemon juice, 0.5 oz sage simple syrup (from previous section), and 1 oz of the cooled sage-cinnamon infusion. The infusion adds subtle sage-cinnamon aroma—adjust between 0.75–1.25 oz to taste, but start with 1 oz.

Fill the shaker with ice and dry-shake vigorously (shake without ice) for 10–12 seconds to emulsify aromatics, then add ice and shake again for 12–15 seconds until well chilled. Double-strain into a chilled coupe or coupe-style cocktail glass to remove ice shards and any small herb bits.

Garnish: Gently slap the reserved fresh sage leaf between your palms to release essential oils, then float it on the surface of the cocktail. Express a lemon twist over the drink to release oils, run the twist around the glass rim, and place it on the edge or float. Optionally, very lightly dust the surface with a tiny pinch of ground cinnamon (use a fine sifter) for visual 'sunset' warmth—do not overpower.

Serve immediately. Suggestion: If you want a slightly brighter, more orangey profile, increase the Orangecello to 1 oz and reduce the simple syrup to 0.25 oz.