Cocktails from Chicago: The 13 Degrees at The Gage

The 13 Degrees cocktail from the Gage is by barman Thomas Mooneyham.
The 13 Degrees cocktail — with prosecco, sage, velvet falernum and gin — was created by Chicago barman Thomas Mooneyham at The Gage.

I just came back from visiting my family in Chicagoland. I mostly hung out in the ‘burbs, but I did foray into the city one afternoon. I saw the Picasso exhibit at the Art Institute of Chicago — it was great seeing the genesis of his famous Chicago woman/bird sculpture as well as a series of pen-and-ink drawings.

Looking at art made me thirsty and hungry, so I went across Michigan Avenue to The Gage, a lively new American restaurant and tavern.  It was a warm day at the 13 Degrees was perfectly smooth and refreshing, with lots of wonderful herbal flavors from the Velvet Falernum and the Death’s Door Gin, which is made in the Midwest.

Creator Thomas Mooneyham, who was kind enough to share his recipe, makes the drink unique with his pear-sage syrup. But flavored syrups like this one are actually quite easy to make at home following the instructions below.

13 Degrees

3/4 ounce Velvet Falernum
3/4 ounce Death’s Door Gin
1/2 ounce lime juice
1/2 ounce pear-sage syrup (see note)
Prosecco float
sage leaf

Add the Velvet Falernum, gin, lime juice and pear-sage syrup to a cocktail shaker filled with ice. Shake until well chilled. Strain into a cocktail coupe. Add prosecco float. For the garnish, slap or spank the sage leaf between your hands and place on top of the drink.
Makes 1 cocktail

Note: To make your own pear-sage syrup, boil 2 cups pear nectar or juice with 1 cup sugar and 2 sage leaves in a 2-quart pot. Once it boils, turn it down to simmer for 10 minutes then turn off and let the syrup steep. Once it’s cool, strain it, then bottle it and refrigerate for up to a week.