Just a little 'thank you' in cocktail form.

If you haven't yet had the pleasure of experiencing @wolfgang2242 on Instagram, trust me when I say you need this feed in your life. This happy pack of senior rescue dogs (plus one pig, five chickens, a pigeon, and a bunny) are living their very, very best life and it is an absolute joy to get to be a fly on the wall through the magic of social media.

So as thanks for a very kind shout-out on IG, I made a little spin on a Salty Dog cocktail. If I don't make a cocktail I'm going to get very awkward and emotional. So let's make that cocktail. Quick.

T H E   E N G L E B E R T

Makes one serving.

• 3 oz. fresh squeezed grapefruit juice

• 1.5 oz. chilled vodka

• .5 oz Honeyed Serrano Sage Syrup (recipe to follow)

• 1 tbs. or so of grey sea salt for rimming

• 2 sage leaves for garnish

Honeyed Serrano Sage Syrup

Makes approx. 1 cup

• 1/2 cup honey

• 1/2 cup water

• 6 sage leaves

• 1 serrano pepper, sliced

Make your syrup ahead of time. In a small saucepan over medium heat, combine all ingredients and bring it to just barely a simmer until honey has completely dissolved (stirring occasionally). Remove from heat and let cool. Strain liquid into an airtight container and store in fridge.

To make the cocktail:

Prep yo glass. Place salt on a small dish, run a citrus slice along the edge of your glass, and then roll the rim through the salt. Place a large ice cube (or several not-so-large cubes) in your prepped glass.

In a shaker over ice, combine grapefruit juice, vodka, and syrup, and shake until chilled. Strain contents into your glass, and garnish with sage leaves (give them a little rub first to release the scent. Don't be shy. Spank that sage.).

A little salty, a little spicy, but also quite sweet: The Englebert.