This recipe from Texas bartender Molly Walker was invented totally by chance. While working an event on a San Antonio ranch, Walker noticed a ton of sage growing on the property, and she had an idea. “I’d never thought of drinking sage,” she says. “I’d burnt it. I’d smoked it. But the flavor is delicious.” With just some honey and water on hand, Walker made a simple sage tea and let it cool before sweetening it with honey and mixing it with mezcal. “It was serendipitous,” she says. This polished version of the cocktail is made with the original sage water, along with agave syrup and some lemon juice for a bright kick. According to Walker, sage is particularly great for stomach or digestive issues, making this drink a perfect aperitif or digestif.
Note: If you have the time, make the sage water, mix it with the mezcal (2 parts sage water to 1 part mezcal), and let it sit so that the flavors can really come together.
Contributed by Molly Walker