Recipes

Serves 2-3

Ingredients

3 fresh sage leaves
1 to 2 tablespoons agave nectar, depending on the sweetness of the grapefruits
2 large grapefruits, juiced (about 2 cups)
1 lime, juiced (about 2 tablespoons)
1 large lemon, juiced (about 1⁄4 cup)
Sea salt, to taste
Ice cubes, for serving

Directions

Use a muddler or a wooden spoon to crush the sage into the agave nectar at the bottom of a cocktail shaker.
Add the grapefruit, lime, and lemon juices and a few pinches of salt.
Shake vigorously, then strain out over ice. To make it a cocktail, add tequila, mezcal, gin, or vodka.

Recipe from eyeswoon

Serves 1

Ingredients

2 ounces Anejo tequila
2 ounces fresh lime juice
1 1/2 ounces simple syrup
1/2 ounce Cointreau
1 fresh jalapeño pepper
1 cucumber
1/2 cup ice

Directions
Begin by washing and drying the jalapeño and cucumber.
Peel half the cucumber and slice 4 pieces into 1/4 inch rounds. Reserve.
Slice 3 pieces of jalapeño into 1/4 inch rounds, keeping the seeds. Reserve.
In a shaker, pour the simple syrup and add the cucumber & jalapeño slices.
Muddle everything together using a muddler. Smash the cucumber and jalapeño as best you can, to release the juice and oils.
Next, juice your limes.
Add a large handful of ice to your shaker and pour the lime juice, Cointreau, and tequila into the shaker.
Close and vigorously shake for 30 seconds to blend (the shaker should become frosted on the outside).
Fill a large tumbler with ice and place a small sieve over the top.
Strain the cocktail into the glass, catching any seeds or pulp.
Garnish with several thinly cut rounds of cucumber and jalapeño pepper. Enjoy immediately!

Recipe from food52