Mix with Oban or other favorite non-smoky scotch

Click here for Oban tasting notes

Sage Buck

Herb spiced cocktails are all the rage this summer, so we wanted to share an intriguing twist on the concept with this tasty sage infused scotch based creation by Ethan Kaercher.

As a private chef, Ethan is no stranger to the delights of using fresh herbs.  So it was a natural transition to start experimenting with them in cocktails.  Sage Buck combines the classic "Buck" ginger beer cocktail recipe (also known as a "Mule") with his own fantastic combination of fruit liquers, combined with the zestiness of a sage infused Oban scotch.  The end result is refreshing and delicious, or shall we say "herbalicious". 

Working first as a means to put himself through college, Ethan entered the bar scene  over 11 years ago.  After stints at 5 to 6 bars and brew pubs over the years, he is now

stationed as Lead Bartender for Capitol Chophouse in Madison, Wisconsin.  Ethan is also back to college completing a business degree.

While he considers himself mainly a bourbon man, Ethan does enjoy tasting and experimenting with the Chophouse's respectable collection of single malt scotches.  He has even tried scotch in cooking and with some coaxing, has agreed to share a recipe or two for us to post on this website.   An avid "Localvore", you'll likely find Ethan on his limited time off, enjoying the bounty of local farmer's markets or tending his own backyard garden.  

When asked what trends he sees for mixology, he hails the comeback of prohibition style cocktails, though clearly he will not be afraid to add his own unexpected savory twist on these classics.    

ingredients

Makes 1 drink

Sage Leaves

4 pink peppercorns

1/2 oz simple syrup

1 1/2 oz sage-infused Oban scotch or other suitable non-smoky whisky (see note below on how to infuse)

1/2 oz lemon juice

1/2 oz pear liquer (such as Mathilde Poire)

1/2 oz apple brandy (such as Calvados)

2 oz ginger beer

Garnish:  Sage leaves

preparation

To infuse the scotch with sage, use a ratio of 4-5 large sage leaves per 8 oz of scotch.  Let infuse for 3 to 5 days, the longer the better.  Strain leaves from scotch before serving.  For a faster method that will decrease the alcohol content slightly, steep sage and scotch on medium heat for 10 minutes.  Strain and let cool.

When ready to make the cocktail, fill a Collins glass with ice.  Begin by muddling the pink peppercorns with 1/2 oz simple syrup in a shaker.  Add ice.  Add sage infused scotch, lemon juice, pear liquer and apple brandy to the shaker.  Shake madly then pour mixture in glass and top with ginger beer.

Garnish with a "smacked" sage leaf that has been slapped in the palms of your hand to release its essential oils.