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Frisco STYLE Magazine

Winter in Jalisco

Provided by Mixologist Freddy Perez, Legacy Hall, Plano

Makes one serving


  • A pinch of ground sage
  • .5 ounces bottled agave syrup
  • .5 ounces fresh lime juice
  • 1 ounce pomegranate juice
  • .25 ounces Ancho Reyes Chile Poblano liqueur
  • .5 ounces Del Maguey Vida (mezcal)
  • 1 ounce Fortaleza Reposado tequila
  • Fresh sage leaves (for garnish)


Add a pinch of powdered sage to a shaker tin. Use a jigger to measure and add the agave syrup, lime and pomegranate juices, mezcal and tequila. Fill the shaker tin with ice and shake for 10-15 seconds. Double-strain the cocktail into a Coupe glass without ice. Garnish with a sage leaf.

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