Brown Sugar and Sage Paloma

For the Sage & Ginger Honey Syrup:

Add 1/2 cup water, 1/2 cup honey or sugar, 3 inches of chopped fresh ginger, and about 8 sage leaves to a saucepan. Simmer on medium-low heat, stirring occasionally until the honey is melted and the syrup begins a slow simmer (about 10 minutes).

Take the pan off the heat and let the syrup steep until completely cooled before straining into a syrup bottle.

For the Brown Sugar and Sage Paloma:

Add 2.5 oz grapefruit juice, 2 oz tequila, 3/4 oz lime or lemon juice, 3/4 oz sage & ginger honey simple syrup, and 1/4 tsp brown sugar to a cocktail shaker. Fill with ice. Shake for about 10 seconds. Pour into a glass filled with ice, garnishing with a dried citrus wheel and fresh sage.