Edible Monterey Bay


whiteSageManhattanCourtesy 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.