SMOKED PINEAPPLE & SAGE SMASH 🍍🌿
A rustic, complex tavern mocktail that balances tropical sweetness with savory, earthy notes. By using grilled or smoked pineapple and fragrant sage, this drink offers a deep, fireside aroma that is perfect for a winter evening. It’s a bold, full-flavored choice for those who prefer their drinks with a hint of woodsmoke.
RECIPE INFO:
Category: Beverage / Savory-Sweet
Difficulty: Medium
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1
THC per serving: Approximately 10mg THC per serving
TERPENE PAIRING:
Best paired with strains high in Myrcene or Linalool. Myrcene enhances the tropical ripeness of the pineapple, while Linalool complements the herbal, slightly floral scent of the fresh sage leaves.
DOSAGE INFORMATION:
Each serving contains approximately 10mg THC. This is a moderate dose. Adjust based on your personal tolerance and the potency of your tincture.
PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW!
Keep out of reach of children and pets. Effects may take 30-90 minutes to onset. Wait at least 2 hours before considering additional consumption. Do not drive or operate machinery.
INGREDIENTS:
* 10mg THC total cannabis tincture
* 3 chunks of grilled/charred pineapple (plus 1 for garnish)
* 4-5 fresh sage leaves
* 1 oz fresh lime juice
* 1/2 oz agave nectar
* 3 oz soda water or smoked tea (like Lapsang Souchong, chilled)
* Fresh ice
* Garnish: A charred pineapple wedge and a singed sage leaf
INSTRUCTIONS:
* In a sturdy tavern glass or cocktail shaker, place the charred pineapple chunks and the fresh sage leaves.
* Muddle thoroughly until the pineapple is broken down and the sage is fragrant.
* Add the lime juice, agave nectar, and the cannabis tincture (10mg).
* Fill the shaker with ice and shake vigorously for 15 seconds.
* Double strain into a rocks glass over a large ice cube to remove the fruit pulp and leaf bits.
* Top with a splash of soda water (or chilled smoked tea for extra depth).
* Garnish with a wedge of charred pineapple and a sage leaf that has been briefly touched with a flame to release its aroma.
CHEF TIPS:
The Char: If you don't have a grill, sear the pineapple chunks in a dry cast-iron skillet over high heat until they develop dark, caramelized spots.
The Smoke: For an extra "tavern" touch, use chilled Lapsang Souchong tea instead of soda water to add a natural, campfire-smoke finish.
The Sage: Don't over-muddle the sage; you want the aromatic oils, not the bitter chlorophyll. A few firm presses are enough.
Serve immediately. Enjoy the Smoked Pineapple & Sage Smash responsibly 🍍🌿