From: Saul at the Brooklyn Museum
• 1.5 oz. Macallan 12 Year
• 1 oz. Drambuie
• .75 oz. Lemon Juice
• .25 oz. Chestnut Honey Syrup (1:2)*
• 1 dash Angostura Bitters
• 3 Small Sage Leaves
For the Chestnut Honey Syrup:
Combine 1 part chestnut honey with 2 parts hot water and stir until dissolved.
Scroll down for the full recipe.Method:
1. Combine all ingredients (minus one sage leaf) in a large shaker tin with a hefty ice chunk & shake vigorously for 10 seconds.
2. Double-strain into a tapered, double Old-Fashioned glass filled with ice.
3. Express lemon oil over the surface and garnish with a sage leaf.Read MoreLess