- 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
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 500g white caster sugar
For the garnish
- 1 fresh sage leaf
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.
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.