Sage infused Margarita

My husband designs software for the fashion industry.  Thanks to him I can tell you that green and orange are the it colors for spring.   Don’t run out and replace everything in your wardrobe though because once summer arrives it’s all remade and the new it colors appear. 
Plenty of people will tell you that we’re being manipulated by Madison Avenue and they’re probably right but you’ve got to admit that there’s something deep inside all of us that wants to recognize the changing of the seasons.  Biology I suppose.  We’re wired to respond to the earth’s cycles: had our ancestors ignored mother nature we wouldn't be here and you can’t really fight millennia of seasonal celebration.
Which is why I want to honor my biology and celebrate these longer days, by declaring the opening of cocktail season.  To kick it all off I give you the Sage Infused Margarita, made in the typical “we do things differently here in the Northwest” fashion.
Start with a couple freshly picked sage leaves and muddle them a bit in a cocktail shaker.  Top with crushed ice and add all the other stuff and shake for all your worth.  Drain into a handy vessel, garnish with a couple more sage leaves and enjoy, preferably with a couple of pals.
Nothing says good times like a cocktail shaker.

Sunset Sage Margarita

From:  Cathy Casey’s Northwest Table
Makes 1 drink
1 fresh sage leaf
1 1/2 ounces tequila
1/2 ounce Cointreau, Tripe Sec, or Grand Marnier
1/2 ounce cranberry juice
1/2 ounce simple syrup
1/2 ounce fresh lime juice

Veni and I shook up a couple of these substituting pomegranate for the cranberry.  We loved the girly pink color and crunchy shards of ice the tart, then sweet then tart again flavor followed by the musty, rough hit of tequila. 
I love this cocktail so much I made it for Ross a few days ago with cranberry juice as called for in the recipe (and in stock in our fridge) but missed the tartness we’d enjoyed with the pomegranate substitution.  
Cheers.