The Mystical One

Natasha David, Nitecap | New York

Winter Cocktail Recipe

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.

Reprinted with permission from Winter Drinks by the Editors of PUNCH, copyright © 2018. Published by Ten Speed Press, a division of Penguin Random House.


Serving: 1

  • 3 sage leaves
  • 3 sage leaves
  • 1/2 ounce cinnamon syrup (see Editor's note)
  • 1/2 ounce cinnamon syrup (see Editor's note)
  • 3/4 ounce freshly squeezed lime juice
  • 3/4 ounce freshly squeezed lime juice
  • 2 ounces bourbon
  • 2 ounces bourbon

Garnish: sage leaf

  1. Combine the 3 sage leaves and the cinnamon syrup in a cocktail shaker and use a muddler to lightly crush the sage.
  2. Add the lime juice and bourbon.
  3. Add ice and shake until chilled.
  4. Strain into a coupe and garnish with a sage leaf.
Editor's Note

Cinnamon Syrup
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.