‘The Okanagan Table: The Art of Everyday Home Cooking’


  • 3 sage leaves

  • 1 fl oz Dark Horse rye

  • 1 fl oz Ginger Honey

  • ½ fl oz fresh lemon juice

  • 1 egg white (optional)

Ginger Honey

  • ½ cup water
  • 2 tbsp finely chopped        ginger
  • Peel of 1 orange
  • ½ cup honeye

[  Serves 1  ]

Ginger Honey

In a small pot, bring water and salt to a boil.  Add ginger and orange peel and simmer for 10 minutes.  Add honey and stir until dissolved.  Strain and chill.

Next put sage in a Boston Shaker and muddle with a muddler or the end of a wooden spoon.  Add remaining ingredients and dry-shake (shaking the mixture first without the ice helps mix the egg).  Add ice and shake again for a minute.

Strain through a fine strainer into a coupe glass and serve straight up or on the rocks.