• Jac

Ready Fire Aim

更新日期:21 小时前

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.


Ingredients

55 ml Montelobos Espadin Mezcal

30 ml honey syrup*

20 ml pineapple juice

15 ml fresh lime juice

3 dashes Bittermens Hellfire Habanero Shrub


Garnish

A few grinds of pink peppercorn


Tools

Jigger, bar spoon, cocktail shaker, fine strainer


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.

© 2012-2021 FLAIR IRON. All rights reserved

  • White Google Places Icon
  • White YouTube Icon
  • White Instagram Icon
  • White Facebook Icon

+852 34833811  hello@flairiron.com