What a dream project! We recently teamed up with Food52 and were tasked with creating a set of custom coasters fit for a Patrón Tequila cocktail. Drawing inspiration from their dedication to craft, process, and materiality; the Medallion Coasters show how great partnerships can make for exciting work. We were drawn to the copper stills, unique cork stoppers and rich color of their Reposado and Añejo Tequilas, and wanted to reflect these aspects within the design of these coasters. We had so much fun working on every part of this project, AND they made the loveliest video about us and our process!! These limited-edition Coasters are available exclusively on Food52.

In addition to designing the Medallion Coasters we also created a custom cocktail, the Santa Fe Sage. Inspired by our recent trip to the Southwest Desert. The perfect cocktail to end to a hard day, or the perfect start to a new adventure. Either way it will quickly become your favorite new ritual for clearing and renewing energy.

Santa Fe Sage

  • 2 ounces Roca Patrón Reposado Tequila
  • 1/2 ounce sage simple syrup*
  • 2 dashes orange bitters
  • 1 to 2 fresh sage leaves


  • 1 candied sage leaf**
  • 1 orange peel twist

Smudge the fresh sage leaves around the rim and insides of your rocks glass making sure to smash the leaves. Discard smashed leaves.
In a mixing glass, combine the tequila, orange bitters, sage simple syrup*, and ice. Stir and strain into the glass with single large ice cube. Place candied sage** across the glass rim and flame squeeze orange peel onto the cocktail surface.

*Sage Simple Syrup

  • 1 cup water
  • 1 cup sugar
  • 6 to 8 fresh sage leaves

Bring the water to a boil in a small saucepan. Add 1 cup of the sugar slowly, stirring until it’s all completely dissolved. Add 6 to 8 lightly torn sage leaves. Simmer on low for 2 minutes and let cool with the sage leaves in the syrup (up to one hour). Remove leaves and store in a sealed jar, refrigerated.

**Candied Sage

  • Sage Simple Syrup
  • 1 cup sugar
  • 8 fresh sage leaves (with stem)

Dip fresh sage leaves in the sage simple syrup. Lightly dust both sides with sugar and place on wax-paper lined cookie sheet. Broil for 1 to 2 minutes, being careful not to let them burn. Carefully remove the leaves with tongs and let cool.