Certified Mixologist Robert Thorton, Jr. is the founder and beverage manager of Sincère Fare, an Atlanta-based private-dining experience. Bringing fresh flavors and a relaxed, curated experience is at the heart of Thorton and his partner chef Joshua Swinney’s dinners. This particular cocktail, the sweet spring, pairs well with the start of frivolities on a warm evening. It’s a low-ABV sipper, and the pineapple juice and sage syrup give it refreshing flavor and herbal depth. Enjoy it with light, cooling appetizers.
Makes 1 cocktail
½ cup local honey
12-15 sage leaves, plus more for garnish
2 ounces pineapple juice
1 ounce Pama (Pomegranate Liqueur)
1 ounce sage simple syrup
Sage Simple Syrup
- Make the sage simple syrup: Bring 1 cup of water to a boil. Add honey and stir to dissolve. Add the sage leaves to mixture and boil for 60 seconds. Remove pan from heat, let steep for 30 minutes to 1 hour depending on how strong you would like it.
- Strain cooled syrup into airtight jar or container. Syrup will keep 2 to 3 weeks in refrigerator.
- Make the cocktail: In a cocktail shaker, add the ingredients and a handful of ice. Shake until the ingredients become very cold. Strain the drink into a glass.
- Rub sage leaf between fingers to release essential oils. Rub sage leaf around the rim of glass. Garnish with sage leaf.
- Recipe by Robert Thorton, Jr. of Sincère Fare, Atlanta