Purple Stuff Recipe
bacardi coconut rum, maraschino liqueur, ube, sage, lime, prosecco
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Ingredients
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Cocktail Base
Herb & Sparkle
Garnish
Method
Cocktail Base
Muddle sage
Place 2 fresh sage leaves in a cocktail shaker. Gently muddle them 6–8 times to release aromatic oils — avoid pulverizing so the drink does not become bitter.
Combine base ingredients
Add 2 oz Bacardi coconut rum, 0.5 oz maraschino liqueur, 0.75 oz ube syrup, and 0.5 oz fresh lime juice to the shaker with the muddled sage. Fill the shaker with ice (enough to chill but leave room to shake).
Shake
Shake vigorously for 10–12 seconds until the outside of the shaker is very cold and the ingredients are well integrated and slightly frothy from the ube syrup.
Double-strain into glass
Double-strain the shaken mixture into the prepared chilled coupe or flute using a Hawthorne strainer and a fine mesh strainer to catch small bits of sage and ice shards.
Herb & Sparkle
Top with Prosecco
Carefully top the strained cocktail with 2 oz of chilled prosecco. Pour slowly down the side of the glass to preserve effervescence and achieve an even purple hue.
Finish and adjust
If you want a brighter citrus balance, squeeze a tiny extra drop of lime and swirl gently. Taste and adjust: add up to 0.25 oz additional lime if too sweet, or 0.25 oz ube syrup if you want deeper color/sweetness.
Garnish
Lightly slap the remaining sage leaf between your palms to release its aroma and float it on top of the drink. Add a lime wheel to the rim or float it alongside the sage. Serve immediately.