Recipe courtesy of Kim Haasarud, founder of Liquid Architecture LLC

2 sage leaves, plus additional for garnish
0.75 oz. dark amber maple syrup
0.75 oz. lemon juice
1 egg white
2.5 oz. Hudson Baby Bourbon Whiskey

Muddle the two sage leaves with the maple syrup and lemon juice. Add the egg white. Dry shake (without ice) until the egg white is emulsified. Add the Bourbon. Top with ice and shake hard for 10 seconds. Strain the cocktail into a lowball glass filled with new ice. Garnish with the remaining sage.

Flowers: Muddled, some flower petals—like nasturtiums—can impart delicate flavors to sparkling wine cocktails.

Tomatoes: Great for savory drinks, mixed with spicy peppers and Tequila.