Ready Fire Aim
Originally made with Mezcal, Steve Schneider's "Ready Fire Aim" cocktail recipe can be adapted per the guests' preferences. This version uses Tequila instead of Mezcal, for a clean, bright finish.
Ready Fire Aim Recipe
1.75 parts Don Julio Blanco
1 part Honey-Pineapple Syrup
.75 parts Fresh Pineapple Juice
.5 parts Fresh Lime Juice
3 dashes Bittermans Hellfire Habanero Shrub
Add ingredients to a mixing glass. Add ice, shake and strain into a chilled coupe. Garnish with a grind of pink peppercorn.
*To make Honey-Pineapple syrup: Add 2 parts Honey to 1 part water and add crushed pink peppercorns. Soak pineapple cubes in the syrup overnight. Strain, and refrigerate when not in use.
**If you do not have access to Hellfire bitters, feel free to muddle a few pink peppercorns in the bottom of the mixing glass before adding your liquid ingredients. Add ice, shake and strain into a chilled coupe.
To listen to the interview with Steve, please click here.