Directions

1. Special Equipment: KitchenAid® K400 blender.
2. Make the sage honey syrup: Add 1/2 cup honey and ½ cup water into a saucepan along with 5 springs of fresh sage. Heat on medium high heat until mixture comes to a bubble, then reduce to medium and allow to simmer for 15 minutes. Turn off heat and allow to cool for 30 minutes then discard the sage.
3. Make the cocktail: Place the frozen pineapple, vodka, lime juice and 1/4 cup prepared honey syrup into the KitchenAid® K400 blender. Blend on smoothie setting and allow to run through cycle. Serve immediately and garnish with a toasted sage leaf.
4. Chef’s Notes: No frozen pineapple? Simply skin and core a fresh pineapple. Then, slice the pineapple meat into long strips, and cut the strips into small cubes. Place the cubes on a sheet tray in a single layer and freeze until solid (about 30-45 minutes).