Fire Recipe

Rim (optional)

If you want a salt rim, rub the glass lip with a grapefruit wedge, then dip the rim into a shallow plate of fine or smoked salt. Set glass aside.

Chill a rocks glass or coupe by placing it in the freezer for a few minutes or filling with ice water while you prepare the drink.

Combine 1/2 cup water, 1/2 cup brown sugar, 1 teaspoon cracked allspice, 1/2 teaspoon ground cinnamon, 1 small star anise, and 1-2 crushed scotch bonnet or habanero flakes (adjust for heat) in a small saucepan. Bring to a gentle simmer, stirring until sugar dissolves. Simmer 3–5 minutes to infuse. Remove from heat, add 1/2 teaspoon freshly cracked black pepper and let steep 10 minutes. Strain and cool. Store refrigerated for up to 2 weeks. Use 0.5 oz per cocktail.

In a cocktail shaker, gently clap the fresh mint leaves between your hands once to release oils, then add them to the shaker.

Add 2 oz non-alcoholic tequila, 0.5 oz non-alcoholic agave syrup, 1.5 oz acid-adjusted grapefruit juice, 1 oz fresh pineapple juice, 0.5 oz Caribbean spiced pepper syrup, and 3 dashes housemade Hellfire bitters to the shaker.

Add a good handful of ice (about 6-8 medium cubes). Secure the shaker and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Empty the chilled glass of any ice water (if used) and fill with cracked ice (about 1 cup).

Double-strain the shaken mixture over the cracked ice into the prepared glass to remove mint bits and any solids.

Garnish with a fresh mint sprig and a grapefruit twist or pineapple wedge. If desired, express the grapefruit twist over the drink to release oils and rub the twist on the rim before dropping it in.

Serve immediately with a short stirring stick so the drinker can re-mix if desired.