A simply smashing mix of Cognac, rum, Falernum and fresh fruits.
1 oz. Cognac
1/2 oz. Jamaican rum
3/4 oz. pineapple-infused Velvet Falernum
1/2 oz. simple syrup
3/4 oz. fresh grapefruit juice
3 1-inch cubes fresh pineapple
5 fresh sage leaves
Tools: shaker, strainer
Garnish: fresh sage leaf and pineapple wedge
Combine all ingredients and shake with ice cubes. Strain into a crushed ice-filled Collins glass and garnish.
Pineapple-Infused Falernum: Core and cut three 2-inch-wide rings of pineapple. Let the pineapple soak in 3 cups of Velvet Falernum overnight. Strain into a clean jar, cover and keep refrigerated for up to 2 months.
Stephanie Teslar, Blue Hound, Phoenix