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
- Syrup:
- 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.
- Measurements per glass:
- Peel a nice thick piece of orange rind and place in glass. Press firmly with a utensil to release oil.
- Add 1/2 oz sage peppercorn simple syrup
- Add 2 dashes orange bitters
- Add 2 dashes angostura bitters
- Add ice
- Pour 2 oz rye over ice and stir well
- 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)