Pineapple Sage Rum Julep
Whiskey’s not the only spirit that can play in a julep. This tropical twist on a julep combines sweet pineapple, savory sage and unaged rum to sip on a lovely afternoon by the pool. Adding the blue curacao is optional, but why not make your cocktail blue if you’re going to pretend you’re at the islands?
Ingredients
- 1 oz pineapple sage simple** (see recipe below)
- 5 sage leaves
- 2 oz rum (I used rhum Agricole, but for a less vegetal/distillate taste, try a white or gold rum)
- ¼ oz blue curacao (completely optional – I wanted a fun color for this cocktail since I’m going tropical)
- ¼ oz Besamim Aromatic Spice liqueur (or St Elizabeth's Allspice Dram)
- Garnish: pineapple spear and sage garnish
Instructions
- Take a single sage leaf and rub over the rim and interior surface of the julep cup before filling it with cracked or crushed ice. Combine the torn sage leaves, and pineapple-sage simple in a mixing glass. Muddle the sage leaves well, then add the rum and curacao if using. Add ice and stir until well combined. Strain into the prepared julep cup and garnish with a large sprig of fresh sage, a pineapple spear and a straw tucked right into the sage sprig.
Notes
**Pineapple-Sage simple – Heat 1 cup of pineapple juice on the stove over very low heat. Add 1 cup of sugar and the torn leaves from 4 sprigs of sage. I made mine strong because of the sweetness of the pineapple juice. Stir until the sugar dissolves, then let the sage leaves steep in the syrup for at least 30 minutes. Strain out the sage leaves and let cool. Store in the fridge for 2-4 weeks. Other uses: hot tea, homemade lemonade, old fashioneds, tiki drinks calling for simple syrup, gin sours, champagne cocktails, cobblers and smashes.
Tried this recipe?Let us know how it was!