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
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.
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),
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.