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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.


55 ml Montelobos Espadin Mezcal

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


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.

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