This cocktail was inspired by a trip to one of my most favorite museums. Last winter, I joined Lauren M and her two daughters, Erin and Piper, for a visit to the Barnes Foundation in Philadelphia. Albert Barnes’ collection of Impressionist, Post-Impressionist and Modernist paintings is extensive, including more Pierre-Auguste Renoir paintings than any other museum.
Erin and Piper had never been so we decided to take a formal tour. We all thoroughly enjoyed our tour and time at this very special place. We also did a bit of shopping in their well curated gift shop. That’s where I picked up Elouise Anders’ Cocktail Botanica – 60+ drinks inspired by nature. Annabelle Lambie’s illustrations are beautiful and I can certainly see why an art museum gift shop would carry this book.
The combination of bourbon and sage seemed fitting for this time of year. I associate ‘brown’ liquor with colder weather although many people (including my husband) enjoy it year round. Sage with its woodsy and piney flavor makes me think of Thanksgiving and particularly stuffing. I am fortunate that I still have some sage growing in my deck garden despite having our first frost last week.
The addition of sweet vermouth (Carpano Antica Formula is our favorite), freshly squeezed orange juice and honey make this drink quite smooth. I served this with a sphere ice cube but any cubes will work.
This is a lovely cocktail to sip on a cold night – and would make a nice addition to a holiday meal.
| Bourbon and Sage | | Print |
- 1-1/2 ounces bourbon
- 1 ounce sweet vermouth (see Notes)
- 1 teaspoon honey
- 5 sage leaves
- 1 ounce freshly squeezed orange juice
- Garnish with a sage leaf
- Place the bourbon, sweet vermouth, honey and sage leaves in the bottom of a cocktail shaker. Muddle with a muddler or back of a spoon to mix ingredients.
- Add the orange juice to the shaker. Fill with ice halfway. Shake for 30 seconds until well combined.
- Fill a rocks glass with fresh ice and strain mixture into the glass (either through the top of the cocktail shaker or a small strainer).
- Garnish with a sage leaf.
Source: Adapted from Elouise Anders’ Cocktail Botanica (2022)
This looks like a perfect complement to a crisp fall evening. Delightful!
Spenser – Well said – I believe it is!