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1½ oz Los Poblanos Western Dry Gin*

¼ oz Green Chartreuse

¼ oz red bitter aperitivo (Forthave Red, Campari, etc.)

½ oz grapefruit juice

⅜ oz simple syrup

⅜ oz lemon juice

Pinch of salt

1 dash Peychaud’s Bitters

Shake for 10 seconds, then strain into an iced snifter. Garnish with a lemon twist and fresh sage sprig.

*Our bartenders use two parts pure Western Dry and one part sage-infused gin concentrate. To make your own, infuse 1 oz sage per bottle of gin. Refrigerate the infusion for four days before straining.

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