"The key to the balance of this sour cocktail is making sure that citrus balances with the honey. You'll find that by using a herbal honey, you will complement and amplify the herbal notes within the gin. You want this cocktail to be a little on the tart side, but not mouth-puckering. As all honeys are different, don't be afraid to add a little more or less to balance to your own preference."
- Emma Stokes, Drinks Distilled Spirits Guide
What you need
- Monkey 47 gin
- Fresh lemon juice
- Sage honey (please find the sage honey recipe below or use plain honey and shake a few fresh sage leaves in the mixture)
- Absinthe
- Egg white
- Sprig of sage
- Ice
- Cocktail shaker and strainer
- Rocks glass or Coupe glass
Method
- Add 50ml gin, 20ml fresh lemon juice, 15ml sage honey or honey, 1 dash of absinthe, egg white and sage leaves to a cocktail shaker and dry shake first (without ice).
- Shake again using ice and then double strain into a chilled Rocks or Coupe glass.
- Garnish with a sprig of sage.
Sage honey recipe
- Chop a bunch of fresh sage leaves (or rosemary or thyme if you prefer) and add to a sterilised jar alongside an equal volume of honey (local or small batch is recommended as they are less likely to be fortified with sugar and water).
- Leave in a dark place to infuse for at least a week but no more than two. There’s no need to strain out the pieces as you’ll catch them in your fine strainer when creating your cocktail.
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