They Didn’t Burn Rome in a Day
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Ingredients
Yield:2 cocktails
- ¼ripe pineapple, peeled, cored and chopped
- 1teaspoon honey, preferably raw
- 1½teaspoons pink peppercorns, crushed in a mortar
- 4ounces reposado mezcal, preferably Ilegal
- 6dashes chile-flavored bitters, preferably habañero
- ½ounce fresh lime juice
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
210 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 1 gram protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Purée pineapple in a food processor. Force purée through a fine strainer or chinois. You should have a half-cup of juice. Place in a large cocktail shaker with honey and all but a couple of pinches of the peppercorns. Add mezcal, bitters and lime juice.
- Step 2
Add ice, shake and strain over ice into double rocks glasses. Dust with reserved pink peppercorns.
Private Notes
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Cooking Notes
H James Lucas
This drink appears to be a bad clone of the Employees Only drink "Ready Fire Aim" (widely published four months before this recipe was shared with the Times). The original version of this calls for making a pineapple-peppercorn syrup. It's time-consuming but results in a greater depth of flavor and richer texture than this recipe is able to produce.
Mark T
Given its use of mezcal I tend to refer to the cocktail as ‘They Didn’t Burn Tenochtitlan in a Day’. Nevertheless, I modified it with muddling a slice of jalapeño or serrano pepper prior to shaking and straining—saving the crushed pink peppercorn for only garnish at the end. The smoke of the mezcal and the fire of the jalapeño or serrano pair fantastically with the pineapple juice.
Chris Gerhard
I would suggest substituting half an ounce of honey liquor for the honey. ( I used Bärenjägers). I also used plain pineapple juice, because running fresh pineapple through a food processor was just too much work. I’m sure it would have tasted superior, but it was more than I wanted to get into.
ea
Used mezcal and simple black pepper corn and regular bitters. Good! Think it would be better w tequila.
Chris Gerhard
I would suggest substituting half an ounce of honey liquor for the honey. ( I used Bärenjägers). I also used plain pineapple juice, because running fresh pineapple through a food processor was just too much work. I’m sure it would have tasted superior, but it was more than I wanted to get into.
Rachel
New York Times cooking, I love you but any cocktail recipe that involves a food processor, straining, and crushing things with a mortar is not easy.
John
This is the Ready, Fire, Aim! from Employees Only
Mark T
Given its use of mezcal I tend to refer to the cocktail as ‘They Didn’t Burn Tenochtitlan in a Day’. Nevertheless, I modified it with muddling a slice of jalapeño or serrano pepper prior to shaking and straining—saving the crushed pink peppercorn for only garnish at the end. The smoke of the mezcal and the fire of the jalapeño or serrano pair fantastically with the pineapple juice.
H James Lucas
This drink appears to be a bad clone of the Employees Only drink "Ready Fire Aim" (widely published four months before this recipe was shared with the Times). The original version of this calls for making a pineapple-peppercorn syrup. It's time-consuming but results in a greater depth of flavor and richer texture than this recipe is able to produce.
Private notes are only visible to you.
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