Sage & Sunshine Recipe

Cook syrup

In a small saucepan, combine 1 cup water and 1 cup granulated sugar. Warm over medium heat, stirring occasionally, until sugar is fully dissolved and the mixture is just below a simmer (about 3–4 minutes). Remove from heat.

Infuse pineapple & sage

Add 1 cup fresh pineapple chunks and 10 packed sage leaves to the hot syrup. Let steep, uncovered, for 20–25 minutes to extract aroma and flavor from the pineapple and sage.

Strain & finish

Strain the syrup through a fine mesh sieve or cheesecloth into a clean container, pressing on the pineapple to extract as much liquid as possible. Stir in 0.5 oz (about 1 tbsp) fresh lime juice while still warm. Let cool to room temperature, then chill. Yields roughly 1 cup (240 ml). Store refrigerated up to 2 weeks.

Combine ingredients

Fill a cocktail shaker with ice (about 1 cup). Add 2 oz Denizen Rum, 0.5 oz Carpano Botanic Bitter, 0.75 oz pineapple-sage cordial, 0.5 oz fresh lime juice, and 2 dashes Angostura bitters.

Shake

Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted. This chills, dilutes, and integrates the cordial with the spirits and bitters.

Strain & serve

Double-strain (fine mesh over the julep tin or coupe glass) into a chilled coupe or rocks glass over one large ice cube, depending on preference.

Express a fresh sage leaf over the surface of the cocktail by holding it over the glass and giving it a gentle slap to release oils, then float it on top. Optionally perch a dehydrated pineapple wheel or a fresh pineapple wedge on the rim. For an aromatic flourish, add 1 additional dash of Angostura bitters on the foam or top of the drink.