Sage Pineapple Peppercorn Cocktail
|For pineapple peppercorn syrup|
|Pineapple juice||2 Cup (32 tbs)|
|Light brown sugar||2 Tablespoon|
|Freshly cracked peppercorns||1 Tablespoon (Whole)|
|For pineapple peppercorn cocktail|
|Pineapple peppercorn syrup||3 Ounce|
|Fresh sage leaves||3 (Use 1 Sage Leaf For Garnish)|
|Rum/Whiskey||1 1⁄2 Ounce|
For Pineapple Peppercorn Syrup: Combine pineapple juice, brown sugar and cracked peppercorns in small saucepan, and simmer over medium heat until liquid is reduced by one-third. Let syrup cool. Strain out peppercorns and transfer to a small glass or other non-reactive bowl.
For Pineapple Peppercorn Cocktail: Add syrup and 2 sage leaves to cocktail shaker. Muddle for about 10 seconds until sage leaves start to bruise. Add rum or whiskey and ice to syrup mixture. Shake until mixture is cold. Strain into cocktail glass and garnish with “slapped” sage leaf. Note: "Slapping" refers to tapping the leaf against your hand to release its oil and fragrance.
About Christianne Klein:
Christianne Klein is an Edward R. Murrow award-winning journalist, author, television host and former national news anchor for ABC News. She has appeared on numerous television programs, cooking her favorite healthy recipes, and also worked alongside Chef Emeril Lagasse on an episode of his show "Emeril Green". Known for growing and cooking with her own fresh herbs, Christianne has compiled her favorite recipes, information and beauty tips into one amazing cookbook, Christianne's Herbal Kitchen: Fresh Herb Recipes for Body and Soul. Christianne is the founder of Truth Fairy TV, a website devoted to health, beauty and inspiration.
For more information or to order a copy of Christianne's Herbal Kitchen, go to TheHerbCookbook.com.