Forget that headline. I kid. Thanksgiving has always been great. I mean, except the whole violently taking land from native people thing. Oh, and then there was last year when we were all still in shock and weeping on the reg due to the election results (which, by the way, I am still in shock and weeping somewhat regularly over that shit). But other than those few very minor mishaps, it’s a fabulous fucking holiday! There’s no religion, no gifts I have to pretend to like, and we get to eat ALL THE FOOD. But we all know food is way less fun without drinks to go along with it, hence my signature Thanksgiving cocktail, The Old Sage.
Now, thanks to a certain caffeinated beverage, made wildly popular by a certain Seattle-based coffee chain, pumpkin spice is widely considered the flavor of Thanksgiving. But for those of us who appreciate the holiday for its more savory and substantial offerings, we know that sage is the true taste — and scent — of the season.
The Old Sage has a hint and scent of sage, thanks to a super-easy sage simple syrup that gets mixed with Old Overholt Rye Whiskey, lemon juice, and Peychaud’s Bitters — which very subtly mimics some of the spices associated with the holiday.
It’s good. Like, get-Grandma-fucking-wasted-on-Thanksgiving good. I’m even going to go out on a limb and say it’s the best Thanksgiving cocktail in the world. In fact, it may be the only Thanksgiving cocktail in the world, but that’s probably not true at all.
And since Thanksgiving is now less than two weeks away (can you believe it?!) I’ll be serving this drink at my next Creativity + Cocktails event in Kansas City on Wednesday with The Object Enthusiast. Somehow there are still a few tickets left for that, so I’m offering $7 off the ticket price for whoever snags the remaining spots with the promo code CREATIVEAF. I’m able to do that because (BIG NEWS!) I now have a BOOZE SPONSOR! My neighbors and pals, Brookside Wine & Spirits, will be providing the Old Overholt for the event (and hopefully lots of other future fucking festivities), so if you live in the area, you can thank them by stopping in there for your next bottle.
THE OLD SAGE
2 ounces Old Overholt Rye Whiskey
2 ounces lemon juice
1 ½ ounces sage simple syrup
3 dashes Peychaud’s Bitters
Lemon slice for garnish
Sage leaf or sprig for garnish
To make the sage simple syrup, combine 1 cup white granulated sugar, 1 cup water, and ½ cup of loosely-packed fresh sage leaves in a saucepan over high heat. Mix well, and as soon as the mixture reaches a boil, remove from the heat and let it cool to room temperature. Strain out the sage leaves and store in a bottle or jar in the refrigerator for up to two weeks.
To assemble the cocktail, add the Old Overholt, lemon juice, sage simple syrup, and bitters to a cocktail shaker or wide-mouth mason jar with ice. Shake the shit out of it, then strain into a double rocks glass filled with a handful of ice cubes or one large cube. Garnish with the lemon and sage, and enjoy!