This refreshing fall cocktail from The Rose Club at The Plaza Hotel blends sage-infused gin with sage-infused honey for a beautiful autumn flavor, brightened up with lemon juice. Chartreuse lends additional sweet-spicy-herbal notes, and club soda brings a bit of fizz. This would be perfect for Thanksgiving.
NOTE: You can easily infuse your own gin by adding a few gently bruised or muddled fresh sage leaves to a bottle of gin and letting it steep for at least 2 days. For the sage-infused honey, the process is similar, but takes a bit longer. You’ll want to fill a clean jar about halfway with fresh sage (or a third full with dried sage), then pour in a mild honey and make sure the herbs are fully submerged. Put the lid on and let the honey steep for about a week or two, or until it tastes good to you.
Read more about how to use herbs in cocktails.