Sage Advice
INGREDIENTS
• 2 oz Canadian whisky
• 3/4 oz lemon juice
• 1/2 oz cardoon or artichoke amaro (like Cardamaro or Cynar)
• 1/2 oz pear-and-pepper syrup*
• 1/4 oz ginger syrup**
• 1 egg white
• 1 pinch of salt
• 3 sage leaves
OPTIONAL GARNISH:
• 1 dehydrated-citrus wheel
• 3 sage leaves
METHOD
Combine ingredients in a cocktail shaker with one cube of ice and shake vigorously until the egg white is emulsified for about 5 seconds. Add a scoop of ice and shake for 10 seconds. Double-strain into a tall glass filled with crushed ice. Garnish.
*Combine 11⁄2 tbsp peppercorns, 2 cloves, and a 5-cm (2-inch) piece of cinnamon bark in a saucepan on low heat. Toast until fragrant, about 1 minute. Add 125 ml (1⁄2 cup) pear nectar and simmer for 15 minutes, stirring occasionally. Add 80 ml (1⁄3 cup) honey and stir until incorporated. Set aside to cool. Strain, bottle and refrigerate.
**Commercial ginger syrup is available at cocktail supply shops. To make your own, combine 125 ml (1⁄2 cup) ginger juice and 125 ml (1⁄2 cup) brown sugar in a saucepan on medium-low and stir until the sugar dissolves. Set aside to cool. Add 30 ml (1 fl oz) vodka, stir and transfer to a bottle. Will last three weeks minimum in the refrigerator.
