The Sage Advice Cocktail

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With Father’s Day coming up next weekend, we decided to come up with a cocktail that would be sure to please Dad. We recently have been on a bit of a whiskey kick, and with us receiving a bottle of Templeton Rye from the folks at Templeton to promote, by developing a recipe, we thought a rye based cocktail would be just the thing to top off Father’s Day. Templeton Rye is a reproduction of the famous recipe the Prohibition Era bootleggers in Templeton, Iowa shipped to Chicago and Al Capone, where it became known as the “Good Stuff.” It soon filled the speakeasies from Chicago to New York and even as far west as San Fransisco where it is rumored that some bottles found their way into Capone’s jail cell on Alcatraz. In 2006, the Kerkhoff family released the legal version of the “Good Stuff” that soon became a highly sought after bottle. Distilled in Indiana but bottled and mixed in Templeton, Iowa by the descendants of the old bootleggers, Templeton Rye is a smooth drinking rye whiskey with hints of butterscotch, caramel and spice. Templeton Rye is a favorite of the ‘Nom’s (even before we ever got a bottle for free!)

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The Sage Advice uses the winning combination of rye and blackberries and adds a fresh sage syrup to bring a fragrant hint of herbaceous evergreen to add a sweet complexity. Similar to the classic whiskey sour, the addition of the blackberries and sage syrup dresses it up to make a drink that is manly but with a bit of a soft side just like dear old dad!

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The Sage Advice Cocktail

The Sage Advice Cocktail

A Rye Whiskey Cocktail combining blackberries and sage to make a delcious sipping cocktail.

Ingredients

  • 6 blackberries
  • 1/2 oz lemon juice
  • 1 oz sage simple syrup
  • 2 oz Rye Whiskey
  • extra blackberries and sage leaves for garnish

Instructions

  1. Muddle blackberries with lemon juice and simple syrup.
  2. Add Rye and ice cubes. Shake.
  3. Pour over ice in a rocks glass.
  4. Top with garnish of a sage leaf and some blackberries. (Clap with a sage leaf between your hands to release the oils and make the sage leaf much more fragrant before putting the garnish on.)
  5. Cheers!
http://www.gastronomblog.com/2015/06/14/the-sage-advice-cocktail/

Disclosure:

We received a bottle of Templeton Rye in exchange for developing and promoting a recipe that uses Templeton Rye. All opinions about Templeton Rye are our own.

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28 thoughts on “The Sage Advice Cocktail

    1. Angelica, We are using a Nikon D300S with the 35mm F1.8 lens and an Iphone 5s for almost all the photos on the blog. We do some minor tweaks using Adobe Lightroom (I think version 4) to do the crops and some minor adjustments to the contrast, saturation and levels. I typically shoot at a fairly low ISO (like 100 / 250) and at a fairly wide open aperture (F2-F3) to really isolate out the subject and get that nice blurry background.
      What really makes the difference is having a good setup to shoot the photos with a nice diffused soft light and a reflector (simple piece of white foam board from Hobby Lobby). We use a good photo light (5000K light Lighting kit) and use a white diffuser or a couple layers of the white vellum (Hobby Lobby) placed in front of the light to diffuse it. Maybe we can get a shot of our setup so people can see what we are doing!

      Photo nerd here… 🙂

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