Muddling pineapple sage with fresh lime is just the beginning of this perfect spring and summer cocktail. Pineapple-infused vodka, an essential part of this Pineapple Sage Mojito recipe, is so incredibly easy to make…just plan ahead. This is the second post in a series of Cocktails from the Herb Garden.
It’s Friday again! Which means I’m back with another Cocktail from the Garden and this time the star of the herb show is Pineapple Sage.
Pineapple sage is a new addition to my herb garden, but one that I am eager to watch flourish. Not only do the lovely green leaves truly taste like pineapple, but the flowers that this perennial produces will attract hummingbirds, bees and butterflies. I also intend to steep the leaves for a pineapple-y ice tea this summer.
It might have been a bit too predictable that I doubled down on the pineapple with this cocktail, but having spent my childhood on Oahu, I am a firm believer that there is no such thing as ‘too much pineapple.”
That being said, I infused vodka with pineapple 2 weeks ago so that it was delightfully fruity and sunny when I wanted to make this cocktail.
But lest you fear that this Pineapple-Sage Mojito is just a grown-up glass of pineapple juice, au contraire. The pineapple is there, but not overwhelming and the lime provides a delightful balance.
How to make Pineapple-Infused Vodka
This couldn’t get much simpler; using a 1:1 ratio pour vodka over pieces of pineapple (cubes, chunks, slices, etc…) in a jar and let steep in your refrigerator for at least 10 days…the longer the better. Since I will only be using a little at a time, I’m inclined to try to top off the bottle with new vodka when I put it back in the fridge!
Tip: Frozen pineapple works perfectly!
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How to make Pineapple Sage Mojito
- Roll your lime(s) on your counter to soften them and release their juices.
- Place lime wedges, simple syrup and pineapple sage leaves in your glass and gently, but firmly muddle with a muddler.
- Add ice
- Add pineapple-infused vodka and top with seltzer
- Garnish with pineapple sage leaves
- Sip and breathe out a long, satisfying “ahhhhhhhh.”
Tips for a successful Pineapple Sage Mojito:
- Plan ahead and make your Pineapple-Infused Vodka at least 10 days in advance
- Roll your limes to release their juices prior to cutting
- Have all ingredients chilled, even the glass
- Don’t overmuddle! Your goal is not to shred the herb leaves, but rather to just press out the oils from the leaves and the juice from the fruit. When you shred the leaves you release the bitter chlorophyll in the leaves’ veins.
- If your freezer doesn’t make crushed ice, wrap some ice cubes in a dishtowel and bang it on your counter…or hit the pouch of ice cubes with rolling pin!
If you make this recipe and love it, it’d be fantastic if you came back and rated it!
- 1 cup pineapple (1:1 ratio with vodka so adjust according to need ), I used frozen pineapple, but could also use fresh
- 1 cup vodka (1:1 ratio with pineapple so adjust according to need)
Pineapple Sage Mojito
- 6-8 fresh pineapple sage leaves
- 1 lime, cut in 8 wedges
- 1 ounce simple syrup
- 2 ounces Pineapple-infused vodka, recipe above
- Crushed Ice
- seltzer water
- fresh pineapple sage leaves for garnish
- Roll limes on the counter to release juices and then cut into wedges
- Place 2 lime wedges in a glass and add simple syrup and pineapple sage leaves
- Using muddler, muddle the lime, simple syrup and pineapple sage leaves. With a gentle but firm force, push the muddler down into the lime and leaves and twist. Repeat 6-8 times. Don't muddle too much or you will release a bitter taste from the lime pith and the leaves.
- Add Vodka, ice and seltzer water and garnish with pineapple sage leaves
- Stir gently to incorporate all ingredients.
- Place pineapple in a large container or jar and cover with vodka
- Store in the refrigerator for at least 10 days prior to use. The longer the better!
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Amount Per Serving: Calories: 735Sodium: 21mgCarbohydrates: 49gFiber: 4gSugar: 38gProtein: 1g
Cheers my friends!
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