Pineapple Sage Martini
1 bottle Perth Gin
20 sage leaves
4 cardamom pods, roughly crushed in a mortar and pestle
1 large pineapple, unpeeled, leaves trimmed and discarded
22ml lemon juice
22ml clove syrup
Preheat the oven to 200°C (180°C convection). Wrap the pineapple in foil and roast in the oven for 3 hours. Remove and set aside to cool. Peel the pineapple and cut it length wise into 4 wedges. Cut out and discard the core, then place the flesh in a blender . Blitz to form a purée and set aside. Add the crushed cardamom pods and sage leaves to the bottle of gin and set aside for at least 3 hours, swirling the bottle from time to time. Strain through a fine-mesh sieve, discard the cardamom and sage, and return the gin to the bottle. Place the 1 1/ 4 cups superfine sugar in a medium saucepan with 1 cup of water. Bring to the boil, then reduce the heat to low. Add 4 whole cloves and simmer for 10 minutes, stirring from time to time. Lift out and discard the cloves, then set the syrup aside until completely cool. Pour 100ml of infused gin into a shaker with 50ml o f the pineapple purée, the lemon juice, and the clove syrup. Add ice, shake vigorously for 10 to 15 seconds, and strain into prechilled martini glasses. Garnish each with a fresh sage leaf and serve at once.