Muddle the sage in a mixing tin. Add the remaining ingredients and dry shake (no ice) for 15 seconds. Add ice and shake another 15 seconds to chill down the drink. Double strain into a large coupe glass. Garnish with a whole star anise floated in the middle of the egg white.
* How to Make Honey Cinnamon Syrup:
• 16 oz Honey
• 2 Cinnamon Sticks
• 8 oz Water
Combine all the ingredients together in a pot. Place on the stove and bring to a simmer, stirring the honey so it doesn’t burn and let the pot simmer for 20 minutes. Remove from heat and place on an ice bath. Place in a container and label and date it. Store in the fridge for up to 2 weeks.