Tequila pina del oro
- Preparation and cooking time
- Prep:
- Plus cooling
- Easy
- Serves 1 (with sage syrup leftover)
Ingredients
- ice
- 50ml reposado tequila (we used Herradura Reposado)
- 60ml pineapple juice
- 15ml lime juice
- 3 drops Peychaud’s bitters
For the sage syrup
- ½ pack fresh sage
- 500g white caster sugar
For the garnish
Method
- STEP 1
Start by making the sage syrup; pour 500ml boiling water on the bunch of sage leaves in a bowl and let sit for 5 mins. Remove the sage, then add sugar to the infused water and stir until the sugar dissolves. Leave to cool completely.
- STEP 2
To make the cocktail, put 15ml of the sage syrup in to a cocktail shaker along with a handful of ice and all the other ingredients. Shake together and serve straight up in a sherry glass, garnished with a sage leaf.
