25 Days of Christmas Cocktails - the Hibernating Honeybear

This fall I have been experimenting a bit with craft cocktail making which basically means I've been doing a bit of infusing -- bacon-infused bourbon, pineapple-infused vodka, spiced simple syrups, and so forth.  Most of these efforts take little time, but they do require some planning.  The payoff, though, is phenomenal.  Once you start and sample the full flavor of your efforts, you will never be able to use commercially prepared items like sweet and sour again (they start to taste medicinal and/or overly acidic rather than flavorful).  This is a kind of old-fashioned which features a honey and sage infused syrup.  I advise that you make a bit extra, as I guarantee your will use it.  From In Sock Monkey Slippers, serves 1.

• 1 1/2 to 2 ounces Kentucky bourbon (I like Knob Creek, or if I'm being indulgent, Blanton's)
• honey and sage infused simple syrup*
• 1 orange peel
• 1 sprig fresh sage 

1. Fill a lowball glass  with ice.
2. Pour bourbon over ice and top off (fill the glass) with the simple syrup. This simple syrup is not sweetly strong but if you want to add the syrup according to your tastes, please feel free to do so.
3. Squeeze the orange peel over the bourbon to release the oils and place the peel in the glass.
4. Stir and garnish with sage.

Sage infused simple syrup*

• 1 cup water
• 1/2 cup honey
• 10 fresh sage leaves 

* The syrup recipe makes enough for 3 to 4 drinks. It’s easily halved or doubled.

1. In a pot over high heat, bring water, honey, and sage to a boil. Reduce heat to low and simmer for 2 minutes. Turn off heat and allow the mixture to cool completely. Remove sage.

2. Once the syrup has cooled, fill a lowball glass (or a short mason jar if you want to be southern about it) with ice, and proceed to make the drink.  Store any remaining syrup in the refrigerator for up to one week.