KUYPERS CREATIVE / DEVELOPMENT RECIPE
Pineapple takes the tall-glass route. A brief sage steep adds an herbal edge without turning the drink into a garnish garden.
Untested draft. Measurements and timings need a physical trial.
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Make it
Yield: 1 cocktail in a 350 mL highball glass
Estimated timing: Estimated 8 minutes assembly plus syrup preparation and cooling. Untested estimate; fixed total omitted.
Ingredients
- 40 mL white rum
- 50 mL unsweetened pineapple juice
- 15 mL fresh lemon juice
- 10 mL sage syrup, prepared below
- 50 mL chilled plain sparkling water
- 100 g serving ice
- Sage syrup preparation: 20 g sugar, 20 mL water and 2 washed fresh sage leaves, about 0.5 g
Method
Prepare syrup
Bring sugar and water to a gentle simmer, stirring until dissolved. Remove from heat, add sage and steep for 3 minutes. Strain out leaves and cool. Measure 10 mL syrup; preparation makes extra, with no storage-life promise.
Combine
Stir rum, pineapple juice, lemon juice and the measured cooled syrup in a small jug.
Build
Put 100 g serving ice in a 350 mL highball glass. Add the mixture, then pour in 50 mL sparkling water slowly. Stir gently once.
Serve
Serve promptly with no garnish. Contains alcohol; for adults of legal drinking age only. No measured ABV, tested balance or fixed final yield claimed.
Allergens and handling
Review rum, juices and other labels for allergens/additives. No allergen-free claim.
Use washed produce and clean utensils; follow ingredient label storage instructions. Refrigerate perishable components promptly. No recipe-specific shelf-life promise.
Trial checks
- Record juice sweetness and sage infusion strength.
- Check glass headspace with measured ice and carbonation; log measured changes.
