Pink FlagFrom Death & CoshakencoupeIngredientsFractions2 oztanqueray london dry gin2 piecesage leaves0.75 ozcrème yvette0.75 ozpineapple juice0.75 ozlemon juice0.75 ozorgeatPreparation1.In a shaker, gently muddle the sage leaves.2.Add the remaining ingredients and shake with ice, then double strain into a coupe.3.No garnish.NotesCreated by Eryn Reece, 2012.Suggest a correction