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Tequila pina del oro served in a glass

Tequila pina del oro

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  • Preparation and cooking time
    • Prep:
    • Plus cooling
  • Easy
  • Serves 1 (with sage syrup leftover)

Tequila and pineapple juice combine to make this fruity cocktail made with a fabulous sage syrup. Garnish with a sage leaf to serve to guests

  • Gluten-free
  • Vegan
Nutrition: Per serving
NutrientUnit
kcal167
fat0.1g
saturates0g
carbs14g
sugars14g
fibre0g
protein0.3g
salt0.01g
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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

  • 1 fresh sage leaf

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.

Goes well with

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A star rating of 5 out of 5.1 rating
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