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
Add the Old Overholt, lemon juice, sage simple syrup, and bitters to a cocktail shaker with ice. Shake well, and 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.
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.