Drawing inspiration from tropical flavours and exotic ingredients, this pineapple lime cocktail recipe is a refreshing one. The taste of delightfully grilled pineapple bursts with a juicy sweetness alongside hints of smoke from the caramelisation process. Sage lends a subtle earthiness, while the acidity of the lime cuts through any cloying sweetness from the pineapple.
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This recipe is a play on the spiced version, Island Currency, which uses a smoked paprika syrup. Here, we explore the earthy, herbal notes of a sage-infused syrup instead, which pairs nicely with the sweet and ripe flavours of the grilled pineapple. Both recipes use the traditional Sri Lankan spirit Ceylon Arrack, distilled from the sap of hand-collected coconut flowers. Its smooth fragrance makes it the perfect base for a pineapple lime cocktail recipe.
Preparation for this cocktail includes the steeping of the sage syrup. To make the syrup, dissolve one cup of white sugar in one cup of water over low heat. Once dissolved, take the pan off the heat, add a couple of tablespoons of chopped dried sage leaves, and let them steep until the syrup cools. Remove the leaves before bottling the syrup.
The Exotic Rum Customer | Pineapple Lime Cocktail with Sage Syrup
Course: DrinksDifficulty: EasyA sublime rum and Ceylon arrack cocktail recipe with refreshingly forward flavours of caramalised pineapple and fresh lime. A sage-infused syrup adds earthy notes to finish.
Ingredients
3 pieces grilled pineapple
3/4 ounce lime juice
1 ounce aged rum (we use Havana Club)
1 ounce Ceylon Arrack
1/4 ounce sage syrup
a few dashes lime & coriander bitters (we use The Bitter Housewife)
fresh sage leaves & a piece of grilled pineapple, to garnish
Preparation
- In shaker, muddle grilled pineapple, then add lime juice, rum, arrack, sage syrup, and bitters.
- Shake with ice and pour into chilled coupe glass.
- To garnish, wedge a piece of grilled pineapple on the egde of the glass, present drink with sage leaves.
Notes
- To make sage syrup: In a small pan, dissolve 1 cup sugar in 1 cup water. Take off heat, add 2 tablespoons chopped dried sage leaves to steep. Let cool. Remove sage leaves. Bottle syrup. Keep refrigerated.
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