Mescal with Sage Ice Cubes
We like the way a single large ice cube looks in each glass (look for these ice-cube trays online or in specialty stores), but smaller cubes work fine, too: Cut the sage leaves to fit the tray compartments and add two or three cubes to each glass. Fried padron peppers make a great accompaniment to these cocktails.
- Total Time:
- Servings: 4
Photography: Con Poulos
Source: Martha Stewart Living, June 2015
- 1 cup fresh sage leaves
- 1/3 cup light agave syrup
- Mescal, or good-quality tequila
Reserve 10 sage leaves for ice cubes. Place remaining sage leaves in 8 cups boiling water; cover and let steep 15 minutes. Strain liquid; discard sage leaves. Stir in agave until dissolved. Let cool completely, then refrigerate at least 2 hours and up to 1 week.
Pour some of sage mixture into an ice-cube tray for large cubes, dividing liquid evenly. Add a sage leaf to each cube compartment. Freeze until solid, at least 8 hours and up to 1 day.
Place a sage ice cube in each of 4 tumblers and top with mescal.