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Author Notes: Grapefruit-Sage Margaritas. Bright citrus, dusky sage, desert honey and a pink salt rim. So good!
—Olaiya Land | Milly's Kitchen
- 4 tablespoons mild honey
- 10-15 large sage leaves, sliced, plus extra for garnish
- 1 1/2 cups fresh-squeezed grapefruit juice
- 1/4 cup tequila (preferably reposado or añejo)
- 2 tablespoons medium-coarse sea salt, for the rim
- First, make the honey-sage simple syrup: Place the honey, sage and two tablespoons of water in a small saucepan and bring to the boil over medium-high heat. (Alternately, you can heat the honey, sage and water in the microwave for about 30 seconds or until it bubbles.) Set aside to steep for 5 minutes then strain to remove the sage. Set aside to cool.
- When you are ready to assemble the margaritas, dip a q-tip in the honey-sage simple syrup and run it around the rim of your glasses (or use your finger). Place the salt on a small plate then roll the honeyed rim of your glasses in the salt. Fill the glasses with ice.
- In a large shaker, combine 1/4 cup of the simple syrup, the grapefruit juice and the tequila. Fill about halfway with ice. Shake for 30 seconds then strain the margaritas into glasses. Garnish each with a sage leaf and serve immediately.