Hometown hero Richard DeShantz (Meat & Potatoes, Butcher and the Rye) is behind recent Pittsburgh addition täkō, a hip, modernized Mexican eatery hinged on tacos. Beverages, headed by Spencer Warren, follow suit, with close to a dozen riffs on the margarita. Below, Warren offers up a recipe for one of his most popular libations, a margarita flavored with grapefruit and sage.
Grapefruit and Sage Margarita
5 sage leaves
1/4 ounce agave nectar
1.5 ounces blanco tequila (such as Sauza Hornitos Plata)
1 ounce grapefruit liqueur or orange liqueur (such as triple sec or Grand Marnier)
1 ounce fresh ruby red grapefruit juice
1/2 ounce fresh lime juice
2 dashes hopped grapefruit bitters (optional)
Muddle sage and agave in cocktail shaker. Add next four ingredients and ice. Shake then pour into rocks glass over ice. Express oil from grapefruit twist over the drink. Garnish with bitters and sage leaf.