Ingredients:
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1½ oz. Bourbon
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¾ oz. Lemon Juice
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¾ oz. Ancho Reyes
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½ oz. Aperol
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¼ oz. Demerara Syrup
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2 Dashes Angostura Bitters
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2 Pineapple Chunks, Muddled
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2 Sage Leaves, One to Muddle / One for Garnish
Directions:
Muddle 2 pineapple chunks and 1 sage leaf in your Hybrid Cocktail Shaker.
Add all remaining ingredients (except the other sage leaf) to the shaker over ice and shake.
Strain into a chilled coupe and garnish with sage leaf.
Notes:
You can easily tweak this recipe to your preferences -- up the sugar if you like a sweeter side to your bitter, or add more Ancho Chile Reyes to turn up the heat.
