Smoky Rye Sour

The Main House’s Smoky Rye Sour uses Tennessee Rye to celebrate the region and Meyer lemon and sage to celebrate the season! With an unexpected meringue topping, this drink is as fun as it is delicious!

Ingredients:
1.5 oz. Davidson's Reserve Rye
1 oz. fresh squeezed Meyer lemon juice
1 oz. burnt sage simple syrup*
Top with Meyer lemon meringue

To make:
Add the rye, lemon juice and burnt sage simple syrup in glass, and stir to combine. Top your glass with the meringue, after the other ingredients have been stirred.

*To make the burnt sage simple syrup:
Handful of sage
2 cups sugar
1 Tablespoon lemon
Boiling water

Carefully burn the sage on a sheet pan with a kitchen torch. The outer part of leaves should be burned, leaving the inner part still green.
Remove leaves from stems, and place the leaves in a quart-size container. Add 1/2 cup boiling water to the container and muddle well. Let the container sit with lid on for 20 minutes, then strain the leaves out of the liquid. Add lemon juice. Add 2 cups sugar, and top with boiling water. Stir vigorously to combine.

Cheers!