Sage Of Six Paths Recipe
Blanco Tequila, Amaro Nonino, Smith & Cross Jamaican Rum, Sage, Lime, Bitters
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
- 1
Muddle sage and combine
Place 6 fresh sage leaves in a cocktail shaker. Add 0.5 oz simple syrup and gently muddle 6–8 times to release oils without shredding the leaves into small bits.
- 2
Add spirits and citrus
Add 2 oz blanco tequila, 0.5 oz Amaro Nonino, 0.5 oz Smith & Cross rum, 0.75 oz fresh lime juice, and 2 dashes Angostura bitters to the shaker.
- 3
Dry shake (optional)
If you prefer more aromatic integration, dry shake (no ice) for 8–10 seconds to help incorporate the sage oils with the spirits.
- 4
Shake with ice
Add approximately 1 cup of ice to the shaker and shake vigorously for 12–15 seconds until well chilled and slightly diluted.
- 5
Double strain
Double strain the cocktail (through a Hawthorne and a fine mesh strainer) into a chilled coupe or Nick & Nora glass to remove leaf fragments and small ice shards.
Garnish & Finish
- 6
Express oils from a lime wheel over the surface of the drink and place the wheel on the rim or float it in the glass.
- 7
Garnish with one fresh sage leaf laid on top of the cocktail. For a smoky accent, briefly flame the sage leaf with a kitchen torch held a few inches from the leaf (ignite briefly and blow out) and drop it on the drink, or mist with a few sprays of bitters over the surface.
- 8
Serve immediately. The drink pairs herbal sage aromatics with the bright lime, bitters and the complex spice of Smith & Cross and the herbaceous, slightly bitter Nonino.