To celebrate Broussard’s 100th anniversary last year, the bar staff brought back this favorite cocktail from the 1940s. It’s an elegant take on the whiskey sour, named for the late dancer Isadora Duncan: The sage-leaf garnish represents the silk scarf she was wearing at the time of her sudden death. —Nora Horvath for Food Network Magazine
Make the honey-sage syrup: Bring 3/4 cup water and the sage to a boil in a small saucepan. Reduce the heat and simmer 7 to 10 minutes. Remove the sage leaf and stir in the honey until combined. Let cool.
Make the cocktail: Muddle the blackberries in a cocktail shaker. Add the bourbon, lemon juice and 3/4 to 1 1/4 ounces of the honey-sage syrup. Add ice and shake well.
Strain the cocktail into a chilled coupe glass. Smack the sage between the palms of your hands to release its oils, then lay across the top of the cocktail.