0 (0)

Category: Drinks

Cinners & Sage

Cinners & Sage
Bob Chamberlin / Los Angeles Times

Who knew that cinnamon and sage could be best friends? The earthy herb and the sweet spice get close and cuddly in this cleverly named cocktail by Jen Queen of Saltbox Dining & Drinking in San Diego. The rich oil ... Read more

Total time: 3 minutes | Serves 1
Note: Adapted from Jen Queen, principal bartender at Saltbox Dining & Drinking. To make the cinnamon simple syrup, combine 1 cup each sugar and water with 5 cinnamon sticks. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove from heat and cool completely, then remove the cinnamon sticks. The syrup will keep, covered and refrigerated, up to 2 weeks.
  • 2 sage leaves
  • 1 1/2 ounces gin, preferably Gordon's
  • 1 ounce pineapple juice
  • 3/4 ounce cinnamon simple syrup (see note)
  • 1/2 ounce lime juice
  • Cinnamon stick and sage leaf, for garnish

Step 1Place the sage leaves in a cocktail shaker, then fill with ice. Add the gin, pineapple juice, cinnamon simple syrup and lime juice. Shake vigorously to release the oils from the sage and combine the ingredients. Strain into a Collins glass filled with ice. Garnish with a cinnamon stick and sage leaf.

Each serving:
Calories 158; Protein 0; Carbohydrates 16 grams; Fiber 0; Fat 0; Cholesterol 0; Sugar 14 grams; Sodium 1 mg.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Drinks
Very bloody mary
Floradora Mocktail
Apple martini