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Pineapple and sage martini

A chilled martini that's bright, silky, and lightly herbal.
Pineapple sweetness meets sage and gin with a warm clove wink.
Served cold and fragrant, it tastes like sunshine in a glass.

drinks ⏱ 185 min 130 kcal / portion 12.0 g carbs / portion (estimated) vegan 🔗 Original source

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Pineapple and sage martini
v8 · rb0e705f985 20260727Z1751 1.4 kg pineapple 22 pieces sage leaf ice to taste 🔥 preheat the oven to 200°C 🔥 ⏱ 3 h wrap the pineapple in tin foil and roast in the oven ⏳ cool the roasted pineapple until ready to peel and blend 🔪 peel the roasted pineapple and blend to form pineapple purée ⏱ 3 h add crushed cardamom pods and sage leaves to the gin and steep, swirling the bottle from time to time strain the steeped gin through a fine-mesh sieve and return the gin to the bottle 🍳 ⏱ 10 min make the clove syrup by boiling the sugar with water, then simmer with the cloves and cool until completely cold ⏳ 20 min lift out and discard the cloves from the clove syrup, leaving the syrup ready 🌀 combine gin, pineapple purée, lemon juice, and clove syrup in a mixing glass add ice and shake vigorously for 10-15 seconds, then strain into pre-chilled martini glasses 🍽 garnish each martini with a fresh sage leaf and serve at once Pineapple Sage Martini 🎉 4 pieces cardamom pod 700 ml gin 250 g caster sugar 250 ml water 4 pieces whole clove 25 ml lemon juice 20 ml clove syrup pineapple purée cardamom pod, gin 20.9 pieces caster sugar, water, whole clove lemon juice, clove syrup pineapple purée ice 1.1 pieces sage leaf
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Preparation steps

  1. preheat the oven to 200°C
  2. wrap the pineapple in tin foil and roast for 3 hours in the oven
  3. cool the roasted pineapple until ready to peel and blend
  4. peel the roasted pineapple and blend to form pineapple purée
  5. add crushed cardamom pods and sage leaves to the gin and steep for at least 3 hours, swirling the bottle from time to time
  6. strain the steeped gin through a fine-mesh sieve and return the gin to the bottle
  7. make the clove syrup by boiling the sugar with water, then simmer 10 minutes with the cloves and cool until completely cold
  8. lift out and discard the cloves from the clove syrup, leaving the syrup ready
  9. combine gin, pineapple purée, lemon juice, and clove syrup in a mixing glass
  10. add ice and shake vigorously for 10-15 seconds, then strain into pre-chilled martini glasses
  11. garnish each martini with a fresh sage leaf and serve at once

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