There’s something about a smoky cocktail that feels just right as the weather begins to warm—equal parts intriguing and refreshing. This Desert Garden Cocktail checks all the boxes, and then some.

This one came to me courtesy of Ed, who spotted it on Instagram. Credit goes to Shane the talented bartender at Saucon Valley Country Club in Bethlehem, Pennsylvania (sauconvalleycc on Instagram), who generously shared most of the recipe details in his post. The only missing piece? A grilled pineapple and sage syrup that sounded too good not to recreate at home.

Did you know there’s a sage plant called pineapple sage? Don’t be confused—this syrup is made from pineapple (the fruit) and regular sage (the herb).

A little kitchen experimentation led to a syrup worth the effort. Ed took on the grilling (as he does best), charring fresh pineapple until it picked up that subtle caramelized depth. I chopped it into chunks and simmered it with sugar and water to form a simple syrup, adding sage leaves at the very end to avoid bitterness. The result is a lightly smoky, gently herbal syrup that brings the whole cocktail together.

The drink itself is a beautifully layered mix: mezcal for that signature smokiness, Amaro Nonino (my first time using it, and certainly not the last—key ingredient in a Paper Plane), fresh lime juice, the pineapple-sage syrup, a few dashes of Angostura bitters, and fresh mint. A quick shake with ice transforms these ingredients into something truly special—bright yet complex, herbaceous yet refreshing.

It’s the kind of cocktail you’ll revisit, not just because it’s delicious, but because it offers something new with each sip. The syrup yields about a cup, so there’s plenty of opportunity to enjoy a second (or third) round.

As spring leans into summer, this is exactly the kind of drink you want in hand—thoughtful, vibrant, and just a little bit unexpected.

Not a pineapple fan? Neither is Ed but he enjoyed this cocktail. And, if you happen to see Shane at SVCC be sure to ask for a Flannerito (this drink’s original name).

Desert Garden Cocktail

Mezcal meets garden fresh

Print Recipe Pin Recipe

Course Drink

Servings 1

Ingredients

Syrup

2 cups fresh pineapple cut into rings or large chunks
1 cup white sugar
1 cup water
1 strip lime peel
8-10 fresh sage leaves
Pinch of salt

Cocktail

6 fresh mint leaves
1-1/2 ounces mezcal
1/2 ounce Amaro Nonino see Notes
1 ounce freshly squeezed lime juice
3/4 ounce pineapple-sage syrup
2 dashes Angostura bitters
Garnish with a mint sprig, pineapple frond and/or lime wheel

Instructions

Make Syrup:

Using a gas grill, grill the pineapple over medium-high heat until you get deep caramelized marks on both sides, about 5 minutes per side. Let cool slightly, then chop into bite-sized pieces. If you don’t have a grill, use a very hot cast iron frying pan instead.
In a 2-quart saucepan (with a cover), combine the grilled pineapple, sugar and water.
Bring to a gentle simmer over medium-high heat, stirring to dissolve the sugar.
Turn the heat down to low and let it simmer lightly for 10–15 minutes, mashing the pineapple a bit to release juices.
Remove the saucepan from the heat. Lightly slap each sage leaf between your palms (to wake up the oils) and add to the pineapple mixture. Cover the saucepan and let steep for 10–20 minutes.
Strain through a fine mesh and discard the pineapple. Stir in a pinch of salt. Let cool completely.
Store in the refrigerator for 1 week or in the freezer for 3 months.

Make Cocktail:

Lightly slap each mint leaf between your palms (to wake up the oils) and add to a shaker.
Add mezcal, Amaro Nonino, lime juice, pineapple-sage syrup and Angosturo bitters.
Fill the shaker with ice and shake vigorously for 10–15 seconds.
Double strain into a rocks glass with one large ice cube.
Garnish with a mint spring, pineapple frond and/or lime wheel.