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Highland Sage

Highland Sage

Photo by: Image by Brent Herrig

Image by Brent Herrig

Fresh sage leaves make a fresh, flavorful garnish in the Highland Sage. 

One party chestnut honey and two parts water make a sweet foundation for the Highland Sage. 

Highland Sage

Courtesy of Dan Carlson, mixologist at Saul at the Brooklyn Museum, Brooklyn, New York

  • 1.5 ounces Macallan 12 Year
  • 1 ounce Drambuie
  • .75 ounce lemon juice
  • .25 ounces chestnut honey syrup
  • 1 dash Angostura bitters
  • 3 small sage leaves

Combine 1 part chestnut honey with two parts hot water and stir until dissolved. Combine all ingredients (minus one sage leaf) in a large shaker with a hefty ice chunk and shake vigorously for 10 seconds. Double strain into a tapered double old-fashioned glass filled with ice. Garnish with a sage leaf.

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