1 ¾ oz Gin
1/3 oz Clove Syrup
50 ml Roasted Pineapple Puree
½ oz Lemon
1 Sage Leaf
Directions:
Add all ingredients to a shaker with ice and shake vigorously for 10 seconds.
Fine-strain into chilled, small martini glasses.
Garnish with the sage leaf.
Clove Syrup
Bring 1 cup of water to a boil.
Add 1 cup of superfine sugar and stir until dissolved.
Gently simmer 4 cloves in the covered mixture for ten minutes.
Strain cloves from syrup.
Add an ounce of vodka, stir and then store in the fridge for up to a month.
Infused Gin
Add 3 ½ oz of London Dry gin to a small Mason jar with one pod of cardamom gently ground in a mortar of pestle and 4 ripped sage leaves.
Infuse for at least 3 hours by swirling contents every half hour or so.
Fine-strain once infused.
Roasted Pineapple Puree
Cut the leaves off a pineapple and wrap in foil.
Bake at 390 F for 3 hours.
Let pineapple come to room temperature and then cut into quarters. Remove pithy core and skin.
Puree in a blender.