Signature
Matthew Kelly / Supercall

Mezcal • Dry
Agua Sage

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.

The Essentials

Mezcal
Sage Water
Water
Shaker
The Details
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Ingredients

1.5 oz Mezcal
3 oz Sage Water
.5 oz fresh Lemon Juice
.75 oz Agave Syrup
dash Water

Method

  • Add sage water, mezcal, lemon juice and agave syrup to a shaker with ice and shake.
  • Strain into a rocks glass or Mason jar over fresh ice.
  • Top with a dash of mineral water and garnish with sage or edible flowers.
intermediate
Strength:
Sage Water
Custom Ingredient

Ingredients

4 cups Water
2 large handfuls sage
2 tsp honey

Method

  • Bring water to a boil. Once boiling, remove from heat and let sit for a few minutes.
  • Add two large handfuls of rinsed sage leaves. Stir and let steep for about 10-15 minutes.
  • Taste consistently and pull herbs as soon as the water starts to taste bitter.
  • Add honey and stir. Let cool completely
Agave Syrup
Custom Ingredient

Ingredients

1 Cup water
1 Cup agave nectar

Method

  • Combine the water and agave nectar in a saucepan and bring to a boil.
  • Reduce to a simmer and stir until nectar dissolves, about 2 minutes. Immediately take the saucepan off the heat.
  • Let cool, then pour into a container and store in the refrigerator for up to one month.