5-10 ml Honey Syrup** 蜂蜜糖漿**
20-30 ml pineapple juice 菠蘿汁
3 dashes Bittermens Hellfire Habanero Shrub or a hot sauce like Tabasco
** 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.
A few grinds of pink peppercorn 紅胡椒粉
❶ Chill the glass.
❷ In a shaker add all ingredients; taste & adjust sweet/sour & spiciness.
❸ Fill the shaker with ice and shake vigorously for about 12 seconds.
❹ Double strain into the chilled glass.
❺ Garnish with a few grinds of pine peppercorns.
❻ Enjoy! Smokey. Fruity. Reminiscent of a fire-grilled Habanero marinated pineapple, it cools in the summer and warms in the winter. 完成！
Adapted from a recipe** by Steve Schneider.
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** 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.