Sage Against The Machine Recipe
Sage & brown butter george dickel rye, absinthe, demerara
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail Ingredients
Method
Instructions
- 1
Prepare the Brown Butter
In a small saucepan over medium heat, melt the butter until it begins to brown and develop a nutty aroma. Remove from heat and let cool slightly.
- 2
Muddle the Sage
In a cocktail shaker, add the sage leaves and demerara sugar. Use a muddler to gently press the sage leaves to release their oils.
- 3
Combine Ingredients
Add the George Dickel Rye, absinthe, and the cooled brown butter to the shaker.
- 4
Shake It Up
Fill the shaker with ice, cover it, and shake vigorously for about 15 seconds.
- 5
Strain and Serve
Strain the mixture into a chilled cocktail glass. Garnish with a sage leaf if desired.
