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Tequila pina del oro

Tequila pina del oro served in a glass

Tequila pina del oro

Name: Tequila pina del oro
Prep time: 15 min
Total time: 15 min
Yield: 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; ½ pack fresh sage; 500g white caster sugar; 1 fresh sage leaf

Vasco Goncalves

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Serves 1 (with sage syrup leftover)

Easy

Prep: 15 mins

Plus cooling

A star rating of 4 out of 5.2 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal167
fat0.1g
saturates0g
carbs14g
sugars14g
fibre0g
protein0.3g
salt0.01g

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.

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A star rating of 4 out of 5.2 ratings

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