Sage brings subtle earthy undertones to this spicy ginger and pisco highball from San Francisco.
1½ oz. pisco
¾ oz. pineapple syrup
½ oz. fresh lime juice
3-4 sage leaves, torn
Ginger beer
Tools: shaker, strainer
Glass: Collins
Garnish: sage leaf
In a shaker, combine the pisco, pineapple, lime juice and sage with ice and shake to chill. Fine strain into an ice-filled glass, top with ginger beer and garnish.
Zachary Taylor, Dirty Water, San Francisco
