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from Death & Co

  • 2 leaves of Sage
  • 2 ounces Tanqueray London Dry Gin
  • .25 ounce Crème Yvette
  • .5 ounce Lemon Juice
  • .5 ounce Pineapple Juice
  • .5 ounce Orgeat

In a shaker, gently muddle the sage leaves. Add the remaining ingredients and shake with ice, then double strain into a coupe. No garnish.

ERYN REECE, 2012