Courtesy Katie Cater, bar manager, Ristorante Avanti
1 ounce rye whiskey (Riverboat or Sazerac)
1 ounce Dolin blanc vermouth
1 sage leaf
1/8 ounce sage bitters (See Avanti food and beverage director, Jake Caesarez’s, recipe here)
Slap sage leaf with your hands to release oils and place in chilled coupe (martini) glass. Combine equal parts bourbon and vermouth in an ice-filled cocktail shaker or pint glass. Add 1/2 dropper (1/8 ounce) sage bitters, stir and pour into chilled glass.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
