Pink Flag

• 2 oztanqueray london dry gin
• 2 piecesage leaves
• 0.75 ozcrème yvette
• 0.75 ozpineapple juice
• 0.75 ozlemon juice
• 0.75 ozorgeat

Preparation

1. 1.

   In a shaker, gently muddle the sage leaves.

2. 2.

   Add the remaining ingredients and shake with ice, then double strain into a coupe.

3. 3.

   No garnish.