Refreshingly light and crisp, this brunch cocktail pairs perfectly with Shaw's bountiful seafood buffet.
- 1/2 lemon (cut into wedges)
- 5 pieces fresh sage leaves
- 2 oz. El Jimador reposado tequila
- 1/2 oz. agave syrup (equal parts agave and hot water)
Muddle lemon wedges in the bottom of shaker. Add sage and muddle gently. Add tequila and agave syrup and one scoop ice. Shake. Strain over crushed ice in highball glass. Garnish with fresh sage leaf. The cocktail was created by Shaw's bar manager Rosemary Waldmeier.