Ingredients

  • 2 oz Apple Infused Belle Meade Bourbon
  • +.25 oz sage honey syrup
  • 2 dashes aromatic bitters
  • 1 dash lemon bitters

Preparation

  1. To prepare the apple infused bourbon, core and cut one Honeycrisp apple into large sections. Roast for 10 minutes in a 300 degree oven. Remove from oven and combine with one bottle of bourbon in a large container. Cover and allow bourbon to infuse for one day. Strain through cheesecloth and bottle bourbon
  2. To prepare the sage honey syrup combine two parts honey and one part water in a saucepan. Warm on low heat, stirring occasionally until honey is dissolved. Stir in sage leaves and let steep while the syrup cools. Strain into a container and stir in fresh sage leaves and steep for 4 hours in the refrigerator. Fine strain and store in the refrigerator for up to one month
  3. Add bourbon, honey syrup and bitters to a mixing glass
  4. Add ice and stir until chilled
  5. Strain into a rocks glass over one large cube or sphere
  6. Garnish with sage leaves