pineapple sage mimosa
Without fail, I'll always order the cocktail with herbs. Rosemary. Sage. Bay leaf.
But come spring/summer, those herbs can get a little heavy-handed. Sure, you can go the minty route, a mint julep or a mojito. Nothing wrong with that.
Though let me introduce you to pineapple sage. Less "Thanksgiving-y" than traditional sage. More surprising than mint. It's faintly tropical, slightly grassy, slightly earthy. It's a very subtle flavor that plays nicely with fruit and sparkling wine.
Is pairing pineapple with pineapple sage a little matchy/matchy? Perhaps. But who would dare question twice-baked potatoes or grapes in sangria. Do it.
RECIPE:
Muddle 2 1-inch chunks of pineapple and 4 pineapple sage leaves in glass. Add cava, prosecco or champagne. Serve with blueberries and pineapple as garnish.