Shake all ingredients vigorously without ice, and then again with ice.
Double strain into chilled snifter.
Garnish with grated nutmeg.
Heat juice in a saucepan with sage leaves and bring to a boil.
Add sugar and reduce heat.
Stir until sugar is dissolved, remove from heat, and allow to steep, covered in plastic wrap until cool.
Strain out sage and store refrigerated in a glass jar or squeeze bottle.
Editor’s Note: Obviously, the Cranberry-Sage Syrup recipe makes much more syrup than what one cocktail calls for. Try it to soak pound cake or as a glaze for pork, or just have lots of friends over for a Farmhouse Velvet.