Why This Works
Stone fruit and whiskey are one of autumn's great pairings — plum brings a jammy, wine-dark sweetness with its own acidity built in, so the drink needs less lemon and less sweetener than a standard sour. Maple, rather than simple syrup, adds a woodsy echo of the whiskey's barrel notes.
Sage is a bolder herb choice than mint or basil, and it's the right one here: its piney, savory aroma keeps the plum's sweetness from reading as dessert. One leaf muddled, one leaf as aromatic garnish — flavor in the drink, fragrance on top.
The Alcohol-Free Swap
Alcohol-free whiskey's oak and spice hold the orchard fruit and herbs together — this is a drink that shows off what good AF spirits can do.