
From Imbibe Magazine·View original →
Add all of the ingredients to a shaker with ice and shake. Strain into the glass. Garnish. Sage-Infused Rye WhiskeyAdd 1.3 grams of fresh sage leaves to 750ml of rye whiskey. Allow it to infuse for 3 days. Afterward, strain and store. Salted Honey SyrupWhisk 1 cup of boiling water with 1 cup of honey. Add 2 tsp. of kosher salt and whisk until fully dissolved. Reserve in fridge for up to 2 weeks.