San Francisco bartender Cynthia Tran created this cocktail as a vehicle for the pineapple sage growing in her garden. “The aromatics of Aperol and pineapple sage were begging for a light and refreshing rum cocktail,” she says.
1 oz. white rum
1 oz. pineapple sage-infused Aperol
1 oz. yellow Chartreuse
1 oz. fresh lime juice
Glass: footed chalice
Garnish: pineapple sage sprig
Shake all the ingredients together in a shaker with crushed ice. Pour the contents of the shaker into a glass and garnish.
Pineapple Sage-Infused Aperol: Gently muddle 2 cups of loosely packed fresh pineapple sage and combine with 1 liter of Aperol. Let the mixture infuse for 2 to 3 hours, then strain.
Cynthia Tran, Tratto, San Francisco
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