Purple Sage

Prepare the infusion beforehand: place 7 large blackberries and 12 sage leaves in 1 cup of Old Tom gin in a lidded jar. Hold the jar in a 135°F water bath for a couple of hours, then chill it in ice water and taste. For a more intense flavour, leave the infusion overnight before straining.

Chill your cocktail coupe to ensure a refreshing serve.

Combine the blackberry and sage-infused Old Tom Gin, pineapple juice, lemon juice, honey syrup, and Peychaud's Bitters in a cocktail shaker.

Fill the shaker with ice and shake vigorously until well chilled.

Strain the mixture into the prepared chilled coupe.

Garnish with a fresh blackberry and two spanked sage leaves to enhance the aromatic profile.