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!

Get the recipe

Pineapple and sage mojito

Yeah baby. Pineapple and sage are a curiously delicious combination in this light and refreshing twist on a classic mojito.

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Prep time: 5

Total time: 5

Course: Drinks

Cuisine: Gluten free, Vegan

Servings:

Calories:

Author: Quite Good Food

INGREDIENTS

7 leaves fresh sage
1 tablespoon sugar
Pinch of salt
¼ cup white rum I used Bacardi
½ cup pineapple juice
Sparkling mineral water soda water or club soda
Ice
Sliced pineapple to garnish (optional)

INSTRUCTIONS

If you're using a cocktail shaker:

Put the sage, sugar and salt into the bottom of the shaker. Use a muddler (or the end of a wooden spoon handle) to smash the sage up. You're not trying to puree it, but you want it really well bruised so that it releases more flavour.
Half fill the shaker with ice.
Add the white rum and pineapple juice, put the lid on and give it a good shake.
Pour the cocktail evenly into two tall glasses with a few cubes of ice in them.
Top up with sparkling mineral water and garnish with sliced pineapple, if you're feeling fancy.

If you don't have a cocktail shaker:

Put 3-4 sage leaves, ½ tablespoon sugar and a small pinch of salt into each glass. Use a muddler (or the end of a wooden spoon handle) to smash the sage up. You're not trying to puree it, but you want it really well bruised so that it releases more flavour.
To each glass, add ice, ⅛ cup (30ml) white rum and ¼ cup (60ml) pineapple juice.
Top up with sparkling mineral water and garnish with sliced pineapple, if you're feeling fancy.

Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!