For the tequila elixir:
In a shaker filled with ice, combine all the ingredients and shake vigorously. Strain into a martini-style or coupe glass and garnish with a fresh blackberry rolled in smoked sage salt stuck through the tip of a sage leaf.
For the blackberry sage nectar:
In a medium saucepan on medium-high heat combine all the ingredients and bring to a boil, stirring to make sure the honey is completely dissolved. Reduce heat and simmer for about 8 minutes. Cool completely and then blend in a blender until totally smooth, refrigerate.
For the smoked sage salt:
Place the sage leaves in a mortar and pound and grind until a smooth paste, almost powder, is formed. Add the lemon zest and the salt and grind a little more, gently until a grainy salt is created.