Ready Fire Aim Cocktail Recipe

The Ready Fire Aim cocktail is a relatively modern concoction that has gained popularity among mezcal enthusiasts. It's a perfect blend of smoky, sweet, and spicy flavors that reflect the contemporary trend of using artisanal and craft spirits in cocktails.

• The cocktail is often associated with adventurous drinkers who appreciate the boldness of mezcal.
• It's said to have been inspired by the assertive and forward nature implied by its name, suggesting a 'shoot first, ask questions later' attitude.
• The drink is a favorite in trendy bars where mixologists enjoy showcasing the versatility of mezcal.

The Ready Fire Aim offers a complex flavor profile. It's smoky due to the mezcal, with a sweet undercurrent from the honey-pineapple syrup. The pineapple juice adds a tropical tang, while the lime juice provides a refreshing citrus zing. The smoked chili bitters introduce a subtle heat that lingers after each sip, making it a well-rounded and invigorating cocktail.

• The cocktail's name suggests a sense of immediacy and boldness, which is reflected in its robust flavor profile.
• Mezcal, the primary spirit in this drink, has seen a resurgence in popularity as a craft cocktail ingredient.
• The pink peppercorn garnish not only adds a pop of color but also a fragrant, spicy note that complements the cocktail's heat.

1. Fill a shaker with ice.
2. Pour in 1 3/4 ounces of joven mezcal.
3. Add 1 ounce of honey-pineapple syrup.
4. Measure and pour 3/4 ounce of pineapple juice.
5. Squeeze in 1/2 ounce of fresh lime juice.
6. Add 5 dashes of smoked chili cocktail bitters.
7. Shake vigorously until well-chilled.
8. Double-strain into a chilled cocktail glass.
9. Garnish with a grind of pink peppercorn over the top.

• Chill the Glass: Before you start, place your cocktail glass in the freezer for a few minutes. A chilled glass will keep your cocktail colder for longer.
• Fresh Ingredients: Always use fresh lime juice and make your honey-pineapple syrup from scratch for the best flavor.
• Balance the Heat: Adjust the number of smoked chili bitters to your taste. Start with fewer dashes if you're sensitive to spice.

Food Pairings

• Grilled seafood: The smoky notes from the mezcal and the heat from the chili bitters complement grilled flavors well.
• Mexican cuisine: Dishes like fish tacos or ceviche can harmonize with the citrus and sweetness in the cocktail.
• Tropical fruit salad: To echo the pineapple in the drink, a tropical fruit salad with mango, papaya, and a pinch of chili powder would be refreshing.

Drink Pairings

• Cold brew coffee: The bitterness of the coffee can balance the sweetness of the cocktail.
• Sparkling mineral water: For a non-alcoholic option, a crisp mineral water can cleanse the palate between sips of this bold cocktail.

• Mezcal: If you can't find joven mezcal, a good quality blanco tequila can be a suitable substitute, though the smoky character will be less pronounced.
• Honey-Pineapple Syrup: In a pinch, you can mix equal parts honey and pineapple juice as a makeshift syrup.
• Smoked Chili Cocktail Bitters: If unavailable, a dash of regular chili bitters and a smoky element like a drop of liquid smoke could mimic the intended flavor.

Smoky Orchard Aim

• Swap out pineapple juice for apple cider.
• Use cinnamon syrup in place of honey-pineapple syrup.
• Garnish with a thin apple slice and a cinnamon stick.

Cool Cucumber Aim

• Muddle a few slices of cucumber with the lime juice before shaking.
• Use agave syrup instead of honey-pineapple syrup.
• Garnish with a cucumber ribbon.

Mango Lassi Aim

• Use mango juice in place of pineapple juice.
• Stir in a spoonful of yogurt for creaminess.
• Garnish with crushed cardamom pods.