Make the syrup: Combine the tea and honey in a small saucepan over medium-low heat. Reduce until syrupy, about 10 minutes, then let cool.
Make the cocktail: Combine 1/2 ounce tea syrup, 2 sage leaves, the Peychaud's bitters and orange juice in a cocktail shaker. Gently muddle the sage with a muddler or the handle of a wooden spoon. Add the rye and Averna and fill the shaker three-quarters of the way with ice. Give it a short shake, then strain into a martini glass and garnish with the remaining sage leaf.
Tools You May Need
Photograph by Jonathan Kantor
Recipe adapted from Clock Bar (San Francisco) for Food Network Magazine
Tools You May Need
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