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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 mezcal.

Cook's Notes

You will have leftover sage herbal tea (used to make the ice cubes); save it for drinking on its own.

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