Pour 0.75 oz of lemon juice, 1 oz of homemade sage water, 0.35 oz of homemade ginger syrup and 0.5 oz of homemade pine honey syrup into a shaker
Add 2 dashes of teapot bitters, 0.35 oz of red vermouth and 2 oz of gin
Fill the shaker with ice cubes and shake
Finely strain into a chilled champagne saucer
Garnish with a sage leaf