PHOTO AMY RAY HESS
On its face, sage may not seem like a cocktail-friendly herb. After all, it's used in holiday dishes like stuffing and to season sausage. But it also adds a lightness and, thanks to its oils, silky mouthfeel to drinks like Six Paths.
This cocktail is a variation of the Perfect Manhattan. “The normally bold and boozy cocktail is mellowed out with fresh sage and celery bitters, almost making it light and fresh,” says creator Carson Bush, lead bartender at Idol Wolf at 21c Museum Hotel St. Louis.
The name is a reference to the six paths of yin and yang—and the balance the drink achieves.
“My goal was to appeal to more people with a cocktail that bridges different types of drinkers,” Bush explains. “It's something that maybe gets you out of your comfort zone a little bit but is still simple and elegant. It appeases someone who likes a classic Manhattan or a booze-forward libation and also someone who wants something light and easy to drink.”
Six Paths
- 2 oz. Rittenhouse Rye (or other rye)
- 1/2 oz. sweet vermouth
- 1/2 oz. dry vermouth
- 4 dashes The Bitter Truth celery bitters
- 2 fresh sage leaves, divided
- 1 barspoon sage tincture (recipe below)
Combine whiskey, vermouths, bitters, and one sage leaf in a mixing glass. Lightly muddle. Add ice and stir until chilled, about 30 times. Rinse a chilled Nick and Nora glass with sage tincture. Double-strain cocktail into the prepared glass and garnish with remaining sage leaf.
Sage Tincture
- 3 large sage leaves, chiffonade cut
- 3/4 cups Everclear
In a nonreactive container, combine sage and Everclear. Let steep 24 hours. Fine strain into a sealable container. Store at room temperature for up to 30 days.
