Ready Fire Aim
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
3 dashes Bittermens Hellfire Habanero Shrub or a hot sauce like Tabasco
比特曼地獄火焰苦精或辣椒仔
** 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
Glassware 酒杯
❶ Chill the glass.
將酒杯雪凍。
❷ In a shaker add all ingredients; taste & adjust sweet/sour & spiciness.
於搖酒器加入所有材料，試味，較對甜酸辣。
❸ Fill the shaker with ice and shake vigorously for about 12 seconds.
搖酒器加滿冰，搖約12秒。
❹ Double strain into the chilled glass.
用隔冰網隔冰倒入酒杯。
❺ Garnish with a few grinds of pine peppercorns.
灑上紅胡椒粉作裝飾。
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.
【😊拉到最底用Facebook簡單註冊就可以加入會員喔】各位有任何問題或評論，歡迎在下面留言分享！
🍸📖哪裡學調酒？FLAIR IRON調酒課程💼🛠調酒工具材料哪裡買？FLAIR IRON STORE香港調酒工作室網店** 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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