Author Notes
This is an adaptation of a margarita, with gin taking over for tequila, and pineapple juice and honey standing in for the triple sec. Lemon replaces lime, and gently muddled sage gives the whole drink a lovely herbaceous note. The combination of pineapple and sage is both tropical and wintery, making this drink good for any season. —fiveandspice
Ingredients
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3
fresh sage leaves
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2 ounces
gin
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1 ounce
fresh pineapple juice
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1/2 ounce
lemon juice
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1/4 ounce
(1/2 Tbs) honey
Directions
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Gently muddle the sage leaves in the bottom of your shaker - you want to press the leaves hard enough to bruise them and release their oils, but not tear the leaves apart.
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Add the remaining ingredients. Fill the shaker 3/4s full of ice cubes (preferably around 1-inch cubes), close and shake vigorously until the outside of the shaker feels quite frosty (about 20 seconds),
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Double strain the cocktail (ie. strain it through your regular cocktail strainer plus a strainer that's like a tea-strainer, or a cone strainer) into a coupe and serve.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.
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