Egg whites or aquafaba — 4 oz total (about 1/2 oz per drink)
Peychaud’s bitters — for finishing
Orange peels & sage sprigs — garnish
Blackberry–sage syrup: blackberries 1 1/2 cups; water 3/4 cup; sugar 1 cup; sage 5–6 leaves; orange peel 1 strip; pinch salt (optional: 1 hibiscus tea bag for deeper color)
Instructions
Make syrup: Simmer blackberries, water, and sugar 5–7 minutes; add sage, orange peel (and hibiscus if using). Steep 10 minutes, strain, and chill.
Pre-chill coupes. Prepare a prebatch: combine gin (2 cups), lemon juice (3/4 cup), and syrup (3/4 cup) in a bottle and chill well.
For each drink: add 2 3/4 oz prebatch and 1/2 oz egg white (or aquafaba) to a shaker. Dry shake 10 seconds, add ice, shake 12–15 seconds, and double strain into a chilled coupe.
Dot with Peychaud’s bitters and garnish with a thin orange peel and a small sage leaf. Serve up.