Pineapple Sage Falernum Syrup

The falernum from The Castaway. In a bottle. We grow pineapple sage in the plots out front of the café. When The Castaway came back on the menu this summer, we needed a falernum that could hold its own next to espresso — bright, warm, a little tropical, a little spiced. So we built one from what we had growing. Water, sugar, pineapple, our own pineapple sage, lime, black cardamom, and allspice. Slow-cooked in small batches at the roastery. Same syrup we use on the bar. In the bottle 8 fl oz / 237 mL Water, sugar, pineapple, pineapple sage (from our garden), lime, black cardamom, allspice Small batch, zero-waste Refrigerate after opening — best within 3 months How to use it The Castaway at home. 1 oz Milky Way Espresso Concentrate over ice + ½ oz falernum + 2 oz oatmilk. Stir. Classic tiki move. Splash into a highball with white rum, fresh lime, and ice. Iced tea, sparkling water, cocktails. Anywhere you'd use a sweet-and-spiced syrup. How we make it Pineapple sage is the tall plant with the sweet pineapple-mint scent — magenta flowers when it's happy. We pick it fresh from our front-lot garden, cook it into simple syrup with pineapple, lime, and warm spices, then bottle it in small runs. Same ingredients, same process, same bottle we use at the bar.