The Orchard Table

A polished Thanksgiving sour: bourbon’s warmth meets tart cranberry, baked-apple richness, and a subtle hint of sage. Bright enough to open the meal, with a silky finish that feels right at the table. Ingredients 2 oz bourbon ¾ oz fresh lemon juice ½ oz cranberry syrup ½ oz dry vermouth ¼ oz maple syrup 1 egg white, or ¾ oz aquafaba 1 small sage leaf, plus one for garnish Cranberry syrup: Simmer ½ cup cranberry juice and ½ cup sugar for 3 minutes, stirring until dissolved. Cool before using. Makes about ¾ cup; keeps refrigerated for up to 1 week. Glass: Chilled coupe Preparation Add bourbon, lemon juice, cranberry syrup, dry vermouth, maple syrup, egg white or aquafaba, and sage leaf to a shaker. Dry-shake without ice for 10 seconds, then add ice and shake hard until well chilled. Double-strain into the coupe. Clap the garnish sage leaf between your palms to release its aroma, then set it on the foam.