Cocktail & Other Recipes By Spirit Tequila & Mezcal Cocktails

Ready Fire Aim

ready fire aim cocktail
Image:

 Steve Schneider

Mezcal shoots to kill in Steve Schneider's smoky cocktail that's bolstered by chile-tinged bitters and a homemade honey-pineapple syrup for sweet balance.

Ingredients

  • 1 3/4 ounces Joven mezcal
  • 1 ounce Honey-pineapple syrup*
  • 3/4 ounce pineapple juice
  • 1/2 ounce lime juice, freshly squeezed
  • 3 dashes Bittermens Hellfire habanero shrub
  • Garnish: pink peppercorn, ground

Steps

  1. Add all ingredients into a shaker with ice and shake until well-chilled.

  2. Strain into a chilled cocktail glass.

  3. Garnish with a grind of pink peppercorn.

*Honey-pineapple syrup: Add two cups honey and one cup hot water into a bottle or jar, stir or shake to combine, and set aside. In a separate container, crush together 50 pink peppercorns and a whole cubed pineapple. Add the peppercorn-pineapple mixture to the honey-hot water mixture and let stand overnight. Strain out and discard solids. Will keep, tightly covered and refrigerated, for up to 1 week.