Brown Butter Sage Sour

🥘 Ingredients

• cane sugar 1 cup
• water 1 cup
• sage leaves 10 leaves
• unsalted butter 2-3 tbsp
• sage leaves 8 leaves
• gin 2 ½ cups
• sage syrup ¾ oz
• lemon juice 1 oz
• brown butter and sage fat washed gin 2 oz
• egg white 1 large

1. 1

   TO MAKE THE SAGE SYRUP: Combine cane sugar , water , and sage leaves in a small sauce pot. Warm over medium heat, stirring until the sugar completely dissolves. Let cool completely, then strain into a jar. Store in the refrigerator until ready to use.
2. 2

   TO MAKE THE BROWN BUTTER AND SAGE FAT WASHED GIN: Melt unsalted butter in a small saucepan over medium-low heat until foamy. Add sage leaves and continue cooking, stirring occasionally, until the butter turns golden brown and fragrant. Remove from heat and let cool slightly. Transfer to a jar with gin , seal tightly, and shake well. Place in the freezer until solidified, then strain the gin through a coffee filter-lined sieve. Store in the refrigerator.
3. 3

   TO ASSEMBLE THE COCKTAIL: Add sage syrup , lemon juice , brown butter and sage fat washed gin , and egg white to a cocktail shaker. Shake vigorously without ice (dry shake) to emulsify the egg white and create foam. Add ice to the shaker and shake again until well chilled. Double strain into a chilled coupe glass and garnish with a fresh sage sprig.