Ready Fire Aim

Looking for a change of pace from Magarita?

Ingredients 材料

55 ml Mezcal 梅斯卡爾煙燻龍舌蘭酒

5-10 ml Honey Syrup** 蜂蜜糖漿**

20-30 ml pineapple juice 菠蘿汁

10-15 ml fresh lime juice 青檸

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.

** 蜂蜜糖漿製作:將2份蜂蜜和1份溫水

(約40°C) 混合於一個已消毒及可密封的容器中,蓋好並搖晃至完全混合。可長時間於雪櫃貯存。

Garnish 裝飾

A few grinds of pink peppercorn 紅胡椒粉

Tools 工具

Jigger 量杯 , Bar spoon 吧羹

Shaker 搖酒器 , Fine Strainer 隔冰網

Glassware 酒杯

Coupe or martini 碟形香檳馬天尼

❶ Chill the glass.


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.



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