How to make a Tropical Wisdom

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How to make a Tropical Wisdom

Ralph Waldo Emerson once opined that the mark of wisdom was the capacity to see the miraculous in the common. And – when it comes to drinks at least - there are certain flavour combinations which elevate the common cocktail into something akin to a small miracle in a glass.

The secret lies in the alchemy of the ingredients. The subtle complexity of our Oxford Rye Vodka with its smooth caramel and spice matches playfully with the sweet, herbal shrub. And whilst the resultant mix is bold enough to take any tonic, the citrus of the Mediterranean tonic adds another layer of taste which enhances the other ingredients. You’ll find yourself agreeing with Emerson as you sip it.

Don’t be deterred by the thought of making your own shrub – it’s surprisingly straightforward and your cocktail will reap the rewards.

TROPICAL WISDOM INGREDIENTS

  • 50 ml Oxford Rye Vodka
  • 50 ml Pineapple and Sage Shrub (see below for recipe)
  • Fever-Tree Mediterranean Tonic
  • Pineapple frond and sage sprig (to garnish)

TROPICAL WISDOM STEP-BY-STEP RECIPE

  1. Select a highball/Tom Collins glass
  2. Build the cocktail in the glass. Start with the vodka, then pour over the shrub.
  3. Add the ice and top with the tonic.
  4. Give it a quick stir.
  5. Garnish with a pineapple frond and sage sprig.

HOW TO MAKE A PINEAPPLE AND SAGE SHRUB

Ingredients

  • 250 ml good quality bottled water
  • 250 ml raw apple cider
  • 125 ml floral or herbal honey (e.g. acacia or wildflower)
  • 1 medium pineapple diced
  • 2 sprigs (about 10 to 15 leaves) of sage
  • 1 pinch of salt (to taste, but be cautious!)

Method

  1. Put the water and pineapple in a saucepan and bring to the boil.
  2. Reduce the heat and simmer for 10 to 15 minutes with a lid on so that you don’t lose too much liquid.
  3. Remove the pan from the heat, and add in the sage leaves and muddle.
  4. Allow the mixture to rest for 5 minutes.
  5. Strain the mixture, reserving the liquid and discarding the pineapple and sage pulp.
  6. Add the honey and salt and stir to dissolve; followed by the apple cider vinegar and stir again to combine.
  7. Cool completely before use.
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