This recipe was invented by Kellie Rowland, mixologist at JW Marriott Grand Rapids.
- 1/2 Ounce fresh lime juice
- 1 slice of fresh lime
- 1/2 Ounce pineapple simple syrup
- Two 1-inch chunks of fresh pineapple
- 3 mint leaves
- 5 sage leaves
- 2 Ounces Bacardi LT Rum
- Dash of soda water
Place all ingredients (except rum and soda water) in an empty Collins glass and muddle together. Add Bacardi LT Rum and fill with ice. Pour contents into shaker and then back into glass to mix ingredients together. Top with soda water. Garnish with a third pineapple chunk at the top.
Calories Per Serving210
Folate equivalent (total)23µg6%
Pineapple Sage Mojitos
If you are looking for a refreshing cocktail to beat this summer heat, you've come to the right place. A mojito is the margarita's crisper, fresher cousin. With rum. And fresh herbs. So, really, I am not even sure that they are related at all.
This pineapple sage mojito was made with pineapple sage instead of mint that you might find in a traditional mojito. Such an easy swap and it added so much flavor! If you, like me, plant fun herbs and then wonder what to do with them. The answer is cocktails.
The secret to amazing, flavorful summer cocktails like this mojito, is infused herbed simple syrups. To make a simple syrup, you generally want to use equal parts sugar and water (I like to use a little extra water) and bring to a boil, simmer, and then cool. To make an herbed simple syrup, combine sugar and water and then add herbs. Yup. That's it.
For the infused simple syrup to make this pineapple sage mojito, I made a small amount of simple syrup - just enough for two drinks. I used 1/3 of a cup of water, 1/4 cup of sugar, and 12 pineapple sage leaves. If you want to make a pitcher of mojitos, just increase the water, sugar, and herbs! Simple syrup is a pretty foolproof endeavor - I promise you can't mess it up.
To make the pineapple sage mojitos, after making your simple syrup, all you need to do is muddle a few more pineapple sage leaves with a quarter of a lime in a tall pint glass. I don't have a muddler - I use the bottom of a wooden spoon to mash it up a bit. (We are classy over here. ) After muddling the pineapple sage leaves and lime, add ice, squeeze the juice of half a lime over the ice cubes, add 1 1/2 to 2 ounces simple syrup and 2 ounces rum and stir it around a bit. Top it with tonic water. Enjoy!
Pineapple Sage Martini
If you are looking a light, refreshing, and delicious cocktail, look no further. This pineapple sage martini is truly amazing and perfect for every occasion. Whether you are lying on the beach in Mexico, serving it a dinner party, or pregaming before hitting up your favorite club this drink is for you. It’s incredibly easy to make and can be scaled up if you are making it for a group of friends.
This pineapple sage martini is like no other martini I’ve had before. It’s fruity, acidic, herbaceous, sweet, and tropical all at the same time. Using sage in this drink is delicious, however, it is equally as delicious with basil, mint, or a combination of them. You can also turn easily turn this into a mojito by using rum and adding lime and soda water. All of this to say that this pineapple sage martini is very versatile, and that pineapple and sage are a great flavor pairing!
How to harvest Pineapple Sage
I used some scissors to trim back my Pineapple Sage bush a few feet on each side and ended up with a huge armful of sage. I also ended up with an armful of creepy bright green beetles that were covering my plant. I learned my lesson quickly and left the sage out on the porch instead of bringing all the bugs in the house. To harvest, I had my toddlers help me pick the leaves off the branches and put them in a strainer then rinsed them off. I dehydrated the clean pineapple sage leaves in my Excalibur dehydrator overnight and have them stored in Mason Jars in my pantry. Some sites claim that it’s flavor intensifies as it dries and others claim that drying it makes it lose its fruity flavor. I guess I will have to experiment with it.
Botanical cocktails are trendy at the moment, and pineapple sage is an ideal ingredient to incorporate into a mixed drink. Try just crushing a sprig of pineapple sage between your fingers and then dropping into a flute of champagne for a simple apertif. You can concoct a Pineapple Express by combining tequila, orange liqueur, pineapple juice and pineapple sage leaves muddled with simple syrup or agave nectar. Or simply try adding a sprig or 2 to any mixed drink featuring pineapple juice.
Sprigs of pineapple sage can be used whole to flavor teas, hot or cold, or as a quality ingredient in making a tisane. The leaves can also be used to infuse a simple syrup with which you can flavor carbonated water, lemonade or other drinks.
Pineapple and sage mojito
Yeah baby. Pineapple and sage are a curiously delicious combination in this light and refreshing twist on a classic mojito.
It’s hot. Like really hot. Summer is hitting its peak all over New Zealand, which typically means burning hot sunny days and high humidity everywhere (unless you’re lucky enough to be chilling at the beach). I’m in one of the humid, sticky, sweaty parts of the country. Oh joy.
As a result I haven’t felt much like cooking. Variations on meals that centre around salad, potatoes and corn on the cob are where it’s at. Light, healthy meals that take minimum prep time or time in the kitchen. It’s meant I haven’t been posting new recipes here as much as I’d like, but it’s also been a happy coincidence of timing as I’m really busy with my children and family at the moment.
Sooner or later the mercury will drop, school holiday and family vacation time will be over and I’ll be back in the kitchen more often. Until then I’m focused on anything and everything that’s cool and refreshing.
This cocktail is perfect to sip on as the evening cools (from stinking hot, to merely very hot). Sage is growing like crazy in my garden at the moment so I’ve been pondering different ways to enjoy it. Its fragrant herbaceousness provides a subtle savoury undertone in this lightly sweet drink. I’m quite taken with the flavour combination.
For best results make sure everything is well chilled, and that you have plenty of ice on hand.
Using a cocktail shaker and muddler will ensure perfect results, but of course you can manage without these tools by assembling the cocktails straight in the glass you’re serving them in.
The handle end of a wooden spoon works as a muddler in a pinch, I’ve done that more than once before!
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Herb to Know: Pineapple Sage
It's a taste of the tropics for temperate gardeners. Just close your eyes and crush a leaf under your nose: the fragrance is unexpected and exotic. What better garnish for a frosty piña colada or glass of iced tea than a fresh sprig of fruit-scented pineapple sage? And beyond its olfactory bouquet, the autumn flowers that burst upon the scene with show-stopping drama deserve a place of prominence in the garden (or in a sunny window, if your growing season is short).
An established plant of pineapple sage makes its appearance in spring as a mass of shoots arising from the crown. The stems are square, a trait common to members of the mint family. The leaves are opposite, 2 to 4 inches long, and slightly downy. The solid green color and neat arrangement of the foliage provide an attractive foil for the showy summer flowers of such herbs as calendula, nasturtium, and tansy, and they blend well with the gray-green leaves of garden sage (Salvia officinalis).
As the season progresses, the stems become somewhat woody at their base. Many lateral branches develop, giving the plant a dense, rounded form. Though the herb is generally listed as hardy to Zone 8 or 9, the roots of pineapple sage overwinter in my Zone 7 garden under 3 to 4 inches of winter mulch, producing a larger clump of shoots each year. By the end of summer, an established plant can reach a height of 5 feet with a nearly equal spread by size alone, it commands a significant presence in the garden. Where the herb does not overwinter, heights of 3 to 4 feet are more likely.
As in other salvias, the flowers of pineapple sage are tubular with two distinct lips. To say that they are red doesn’t go far enough they are intensely scarlet. Individual flowers, about an inch long, are borne at the tip of each stem in long clusters called verticillasters. The blossoms begin opening from the bottom of each cluster the unopened buds at the top droop delicately as they wait their turn to unfold.
The lateness of flowering is a serious drawback for gardeners in cooler climates where early frost usually precludes the flower show, at least in the garden. However, if the entire plant is brought indoors before it is nipped by the cold, it will bloom for quite a while in a sunny room.
Late flowering can be a bonus to southern gardeners. Just as the season’s show seems to be winding down, pineapple sage explodes into brilliant bloom. In Zone 7, flowering begins at the end of September, continuing through October and sometimes even into November. Some years, the flower display is cut short abruptly by cold weather, but more often pineapple sage can be the indisputable centerpiece of the autumn herb garden.
Because it’s a tender perennial, the way you grow pineapple sage depends on your climate. In the South, it is treated as a perennial, in the North as an annual. Either way, it develops into a graceful mound of fragrant foliage, equally at home in a formal herb garden or a casual herbaceous border. An established plant in the South needs a space about 41/2 feet in diameter, preferably at the rear of a border or in the center of an island bed where it will not obstruct the view of foreground plants. When placing pineapple sage among other ornamental flowers, consider the colors of its fall-blooming neighbors for example, white or lavender asters might be a better choice than vivid magenta ones. If you grow pineapple sage as an annual, think of it as a foliage plant, as it must be brought indoors before it flowers. To facilitate the transition, you can grow it in a large container. This guarantees a satisfactory root system for it to carry on indoors and minimizes the shock of moving it when its season in the garden is over.
Pineapple sage is easily propagated from stem cuttings rooted in potting soil or a mixture of sand and peat moss (see “Growing Herbs from Stem Cuttings”, February/March 1993). Even in fairly mild climates, it’s a good idea to root a few cuttings late in the summer to grow inside until the following spring, just in case. Pinching the tops of newly rooted cuttings reaps dual benefits: it promotes a bushier plant, and you can use the tasty young leaves to flavor a fruit salad or dessert.
After the last spring frost, set new plants out in a protected location for a few days to harden off, then transplant them into the garden. They perform best in full sun and a well-drained soil. Allow adequate space for the plant to expand into. To cover the bare ground while the pineapple sage is still small, surround it with a fast-growing annual herb such as basil, cilantro, or dill. The purple leaves of Dark Opal basil will contrast dramatically with the soft green leaves of the sage. Toward the end of summer, as the sage needs more room, you can remove the annuals. Another alternative is to plant the area at the base of the pineapple sage with low-growing creeping thyme or oregano. In this case, you don’t need to pull out the creepers when the sage grows out over them they make a fine little mound around the base.
If you live where pineapple sage can remain in the ground all year, be patient for it to emerge in the spring it tends to sleep in until the soil is warm. When a plant becomes too large for its site, you can divide it in either spring or fall spring is a safer bet where its hardiness is borderline.
The first hard frost of fall turns the leaves black. Overnight, the raving beauty of your autumn garden is transformed into a frostbitten hag. At your convenience, cut the stems back to the ground, leaving just enough stubble to mark the plant’s location. Several inches of mulch will moderate the fluctuations in soil temperature over the cold months. Gradually pull the mulch back when the weather starts to warm up in the spring.
Pineapple sage is worth growing simply for its beauty in the garden, but it has additional virtues. Indoors, the scarlet blossoms add their bright color and subtle fragrance to fresh flower arrangements. Cut them freely buds on the lateral shoots will develop in abundance to produce a steady supply of flowers for your garden. The dried leaves and flowers impart their delicate, fruity bouquet to potpourri—it is hard to use too much. Entire stems can be dried for use in herbal wreaths.
In the kitchen, fruit salads are enhanced by the fruity, piquant flavor of the fresh flowers and leaves. This flavor is very different from that of garden sage although there is a sagey element, it’s very subtle, and pineapple sage doesn’t substitute for other culinary sages. The flowers add visual sparkle as well. Even without flowers, a fresh leafy stem of pineapple sage is the perfect garnish for tall summer drinks.
Try mixing the minced leaves and flowers in cream cheese for a delightfully fruity spread, or knead a handful or two of chopped leaves into raisin bread dough. Steeping the leaves in hot apple juice and using the juice to make jelly is an easy way to preserve the pineapple sage flavor. The dried leaves can be brewed for a satisfying winter tea however, the fruity element is lost in drying.
A Sage For All Seasons
Whether grown as an annual, potted plant, or perennial, pineapple sage is an herb worth growing. Visually appealing throughout the summer, it achieves its full glory in the autumn when it blooms. Bruising a leaf to release its unusual perfume as you stroll through the garden is a simple pleasure that should not be missed. Pineapple sage is a must for those who value fragrance in the garden as well as those who strive to capture it indoors.
Rita Pelczar of Chesapeake Beach, Maryland, is a horticulturist and herb gardener by education as well as experience.
The Sexy Mama Mojito
This recipe is a twist on the traditional Mojito. I&rsquom calling it the Sexy Mama Mojito because it does not have any added sugar. The Cruzan Coconut rum adds just enough sweetness that simple syrup is not necessary. In fact, as I was testing this drink for this blog post, the version I made with simple syrup was dangerously sweet&ndashI couldn&rsquot even taste the rum&ndashit literally tasted like cotton candy. So, I took out the sugar and came up with this smooth, low sugar version. I also used some sprigs of fresh pineapple sage which adds a nice, light tropical overtone.
2 oz seltzer water/club soda
Garnish with mint and/or pineapple sage leaves
Muddle the mint and pineapple sage leaves together. Let sit a few minutes so the flavors can mix together fully.
Then add to a highball glass. If you don&rsquot have a highball glass, you can improvise like I did.
Next, add ice and the rum to a shaker. Shake and strain into a highball glass. Add the seltzer and mix gently. Finally, garnish with mint and/or pineapple sage leaves.
Posted on Jan 6, 2013 in Drink This, Recipes | Comments Off on The Herbarium
1.5 oz Hendrick’s Gin .5 oz St-Germain elderflower liqueur 3-4 chunks lemon cucumber or regular cucumber 2-3 sprigs basil ¼ lemon Club soda Borage blossom or basil leaf for garnish Squeeze lemon into cocktail shaker and combine all ingredients except the club soda. Muddle cucumber and basil, then add ice, shake, and strain into a tall, skinny Collins glass filled with ice. Top with club soda and add garnish. Like.