Sage And Peppercorn Rye Or Whiskey

• 1 cup sage plus extra leaves for each glass
• Rye or whiskey/bourbon of your choice
• Orange bitters
• Angostura bitters
• Ice
• 1 cup sugar
• 1 cup water
• 1/4 cup peppercorns

1. Syrup:
2. Bring water to simmer and add sugar and peppercorns. Cook until sugar is dissolved and mixture thickens some. Add 1 cup chopped sage leaves and remove from heat. Steep 10 minutes and allow to cool some before straining into a clean vessel for portioning.
3. Measurements per glass:
4. Peel a nice thick piece of orange rind and place in glass. Press firmly with a utensil to release oil.
5. Add 1/2 oz sage peppercorn simple syrup
6. Add 2 dashes orange bitters
7. Add 2 dashes angostura bitters
8. Add ice
9. Pour 2 oz rye over ice and stir well
10. Rub sage between your fingers to release essence before dropping into your glass.

sage, rye, orange bitters, bitters, sugar, water, peppercorns

Taken from www.epicurious.com/recipes/member/views/sage-and-peppercorn-rye-or-whiskey-51503171 (may not work)