Add the fresh sage leaves to the warm syrup, pressing them gently with a spoon to release oils. Let steep for 15–20 minutes at room temperature for a bright herbal note; for a stronger, more resinous sage character, let steep up to 45 minutes.

After steeping, taste and remove the sage leaves. Strain the syrup through a fine mesh sieve into a clean container. Cool to room temperature and refrigerate; syrup will keep for up to 2 weeks. Use 3/4 oz per cocktail as specified above.

Cocktail assembly

Prepare (if using egg white)

If you want a silky, foamy texture, add the egg white to the shaker for a dry shake. Ensure the egg is fresh. Alternatively, omit if you prefer not to use egg.

In a cocktail shaker, combine 2 oz rye whiskey, 3/4 oz sage-infused honey syrup, 3/4 oz fresh lemon juice, 1/4 oz amaro, 2 dashes Angostura bitters, and 1 dash orange bitters (if using). Add the 1/2 egg white if using.

Dry shake (no ice) vigorously for 15–20 seconds if using egg white to emulsify and build foam. If not using egg white, proceed to the next step with ice.

Add ice to the shaker (enough to fill two-thirds) and shake again vigorously for 10–15 seconds to chill and dilute.

Double-strain the cocktail through a fine mesh strainer into a chilled coupe or a rocks glass over a large ice cube, depending on preference.

Express a lemon twist over the drink (optional) to release oils, then discard or rub the rim with the twist and drop it in. Gently slap a fresh sage sprig between your palms to release aromatics and use it as a garnish, placing it on the surface of the drink or resting on the glass.

Serve immediately and enjoy. The profile should be herbaceous from the sage syrup, warm and spicy from the rye, balanced acidity from lemon, and a subtle bitter complexity from the amaro and bitters.

Notes & safety

If using raw egg white, consider pasteurized eggs for food safety. Adjust honey syrup sweetness to taste: use slightly more syrup for sweeter cocktails or slightly less for drier ones.