Looking for a change of pace from your Margarita? Smokey. Fruity. Reminiscent of a fire-grilled Habanero marinated pineapple, it cools in the summer and warms in the winter.
30 ml honey syrup*
20 ml pineapple juice
15 ml fresh lime juice
3 dashes Bittermens Hellfire Habanero Shrub
A few grinds of pink peppercorn
Serve in a Coupe glass
❶ Chill the glass.
❷ Into the shaker, add all ingredients.
❸ Stir, taste and adjust.
❹ Fill the shaker with ice and shake vigorously for about 12 seconds.
❺ Double strain into the chilled Coupe glass.
Adapted from a recipe** by Steve Schneider.
* To make honey syrup, combine 2 parts honey and 1 part of warm water (approx. 40°C) in a sterilized jar. Cover and shake until combined. Will keep for weeks in the refrigerator.
** The original recipe calls for Honey-Pineapple Syrup with Pink Peppercorns :
① Combine 2 parts honey and 1 part hot water. Set aside.
② In a separate container, add fresh pineapple chunks, approximately equal volume to your honey/water mixture, with a healthy dash of pink peppercorns.
③ Using a muddler, crush the fruit and peppercorns together into a rough, but thorough mash.
④ Pour the honey mixture over the pineapple mixture, stir well to combine.
⑤ Let set in room temperature for at least 4 hours, or in the refrigerator overnight.
⑥ Strain through a fine-mesh sieve or cheese cloth into a sterilized container with a lid.
The syrup will keep in the refrigerator for up to 3 weeks.