October 3, 2012 – This recipe was created for William Grant & Sons by Kim Haasarud of Liquid Architecture:
2 sage leaves, plus additional for garnish
0.75 part dark amber maple syrup
0.75 part lemon juice
1 egg white
2.5 parts Hudson Baby Bourbon Whiskey
Muddle the two sage leaves with the maple syrup and lemon juice. Add the egg white. Dry shake (without ice) until the egg white is emulsified. Add the Bourbon. Top with ice and shake hard for 10 seconds. Strain the cocktail into a lowball glass filled with new ice. Garnish with the remaining sage.