For this drink, Best uses yellow Chartreuse--an herbal liqueur flavored with saffron and honey. Substitute Strega, an Italian herbal liqueur, if you wish.

Greg Best
Recipe by Cooking Light April 2015

Gallery

Brain Woodcock; Styling: Missie Neville Crawford

Recipe Summary

hands-on:
10 mins
total:
40 mins
Yield:
Serves 12 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring sugar and 4 ounces water to a boil in a small saucepan, stirring to dissolve sugar. Add pineapple juice; reduce heat, and simmer 10 minutes. Reduce heat to low; add sage, and steep 5 minutes. Remove from heat; strain and discard solids. Cool to room temperature.

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  • Combine pineapple syrup, rum, lime juice, and Chartreuse in a pitcher. To serve, pour 6 ounces rum mixture into a shaker filled with ice. Shake well, and strain into a glass. Garnish with a lime slice. Repeat procedure with remaining rum mixture, ice, and lime slices.

Nutrition Facts

188 calories; fatg; proteing; carbohydrates 20g; fiberg; cholesterolmg; ironmg; sodium 2mg; calcium 3mg.