Recipe:
- 10 pieces of ginger
- 10 sage leaves
- 1 1/2 ounces Elijah Craig small batch bourbon
- 1 ounce Montelobos mezcal
- 3/4 ounce honey
- 3/4 ounce fresh lemon juice
- 2 ounces Q ginger beer
- Sage sprig for garnish
Directions:
- Muddle sage and ginger with honey and lemon juice in a shaker.
- Add ice and remaining ingredients, except ginger beer.
- Shake for about 30 seconds or until chilled.
- Double strain into a copper mug filled with crushed ice.
Garnish:
Garnish with a sage sprig.