Ready Fire Aim

Prepare the honey-pineapple syrup: combine 2 cups honey with 1 cup hot water. Separately muddle 50 pink peppercorns with one whole pineapple cut into cubes. Combine the two mixtures, let stand overnight and strain. Use the listed 1 oz serving of the prepared syrup.

Shake the mezcal, prepared pineapple and pink peppercorn honey syrup, freshly pressed pineapple juice, lime juice, and smoked chile bitters with ice until well chilled.

Double strain the mixture into a chilled cocktail coupe to ensure a smooth texture.

Garnish with a delicate grind of pink peppercorn for an aromatic finish.