Shaken · Rocks
GarnishFennel frond
Shaken · Rocks
Arianna Hone, Salt Lake City
Iosepa cocktail recipe
What goes in it
- 1 oz
- 1 ozHabanero Jamaican rum
House prep · Recipe below ↓
- 1 ozOrange juice
Fresh juice · Recipe below ↓
- 1 ozCarrot juice
House prep · Recipe below ↓
- 0.75 ozLime juice
Fresh juice · Recipe below ↓
- 0.75 ozCinnamon syrup (1:1)
House prep · Recipe below ↓
- 0.25 ozPassion fruit purée
- 4 dashesAngostura bitters
Bottle · Angostura Bitters
- 0.25 oz
Method · Shaken
- 1Shake everything except the mezcal with ice.
- 2Double-strain over a large cube in a big rocks glass, float the mezcal on top and garnish with a fennel frond.
- Glass
- Rocks
- Ice
- Large cube
- Garnish
- Fennel frond
Prep ahead
House prep
Habanero Jamaican Rum
- Yield
- 750 ml
- Keeps
- 6 months
- Storage
- Room temperature
Ingredients
- 750 mloverproof Jamaican rum
- 5 to 9 habanero chiles, seeded and chopped
Method
- 1Steep the chopped habaneros in the rum for five to fifteen minutes, tasting often, and strain as soon as the heat is where you want it.
Fresh juice
Orange Juice
- Yield
- About 2.5 oz per orange
- Keeps
- 2 to 3 days
- Storage
- Refrigerated
Ingredients
- Fresh oranges
Method
- 1Juice and fine strain. Store in the refrigerator.
House prep
Carrot Juice
- Yield
- Varies
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh carrots
Method
- 1Run fresh carrots through a juicer and strain.
Fresh juice
Lime Juice
- Yield
- About 1 oz per lime
- Keeps
- 1 day
- Storage
- Refrigerated
Ingredients
- Fresh limes
Method
- 1Juice to order or in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Cinnamon Syrup (1:1)
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 1 partwhite sugar (by weight)
- 1 partwater (by weight)
- 3 cinnamon sticks per cup of water, broken up
Method
- 1Simmer the cinnamon in the water for 5 minutes. Stir in the sugar until dissolved, then let steep as it cools, about 2 hours. Strain. Store in the refrigerator.
About the Iosepa
Iosepa is a tiki cocktail made with rye whiskey, habanero jamaican rum and orange juice, created by Arianna Hone.
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