I had my head wrapped around naming a cocktail Egress & Entry for some time now. The moment came when sifting through my home bar for ingredients. I found a bottle of barrel-aged black currant sage tincture that I made around a year ago. I recall them not being particularly good initially, but time has been very kind to them. The scent is rich and woodsy, and the taste was soft with notes of smoked sage and a little sweetness from the currants. I made a complementary sage syrup to further bring out those savory and peppery flavors. The only other thing I have to say is Chartreuse and Samogon..
OXO was kind enough to send me some tools to use throughout my cocktail endeavors. Needless to say I was happy to oblige. Their angled measuring jigger is super simple to use with measurements for both tablespoons and ounces. The strainer is ergonomic and practical, and the rubber finger rest is great for handling. Finally, the 16 oz. cocktail shaker is sleek and makes shaking cocktails fun. It has a silicone seal to prevent leaks/splashing; the double wall insulation prevents condensation and cold hands; and for those times when you forget your jigger, don't worry because there's one built into the cap. Go check 'em out, guys!
Egress & Entry
2 oz. Samogon
0.50 oz. Chartreuse (green)
0.75 oz. sage syrup
0.05 oz. fresh lemon juice
2-3 drops of homemade barrel-aged black currant sage tincture
1 egg white
- Carefully crack egg into shaker to just get the white.
- Add the remaining ingredients, and give it a good whip shake.
- Add ice, and shake, shake, shake.
- Strain into small coup, and top with single sage leaf.