This simple, holiday-ready rendition of a Whiskey Sour combines the one-two punch of sage and cinnamon alongside lime juice in place of lemon. If you’re angling for a bit more richness, add a small egg white to the mix and shake extra vigorously to combine.
Combine the 3 sage leaves and the cinnamon syrup in a cocktail shaker and use a muddler to lightly crush the sage.
Add the lime juice and bourbon.
Add ice and shake until chilled.
Strain into a coupe and garnish with a sage leaf.
3 cinnamon sticks, broken up
1 cup water
1 cup sugar
Combine the cinnamon sticks and water in a saucepan and bring to a boil over medium heat. Reduce the heat to low, add the sugar, and stir until the sugar dissolves, about 1 minute. Remove the pan from the heat and let the mixture cool and macerate for 1 hour. Strain through a cheesecloth into a glass bottle or jar and store in the fridge for up to 1 month.