The Greenfield Recipe

Chill

Place a coupe or rocks glass in the freezer or fill with ice water to chill while preparing the cocktail.

If using, pour the coarse salt onto a small plate. Rub the lime wedge around the rim of the chilled glass and dip just a quarter of the rim into salt for a light salted accent. Return glass to chill.

Muddle cucumber and sage

In a cocktail shaker, add the 3 cucumber slices and 3 of the sage leaves (reserve one large sage leaf for garnish). Gently muddle 6–8 times — press firmly enough to release juices and oils but not so hard as to pulverize into foam.

Add spirits and sweetener

Add Astral Silver Tequila (2 oz), Triple Sec (0.75 oz), agave syrup (0.5 oz) and fresh lime juice (0.75 oz) to the shaker with the muddled cucumber and sage.

Dry shake

Dry shake (shake without ice) vigorously for 10–12 seconds to help integrate the cucumber and sage flavors and to slightly aerate the mixture.

Shake with ice

Add a generous handful of ice (about 1 cup) to the shaker and shake vigorously for 12–15 seconds until well-chilled and the exterior of the shaker is frosty.

Double strain

Remove the chilled glass from the freezer (or discard ice water). Double-strain the cocktail into the glass using both the shaker strainer and a fine mesh strainer to remove cucumber bits and sage fragments for a silky texture.

Garnish

Express the oils of the reserved sage leaf by gently clapping it between your palms, then float the leaf on the surface of the cocktail. Add a cucumber wheel on the rim or floated alongside the sage for visual balance.

Serve immediately. Optionally provide a small straw for sipping. If a salted rim was applied, note the accent is subtle and complements the herbal cucumber-sage profile.