This cocktail takes its name from a settlement of Native Hawaiians in Utah. “Brigham Young, the Mormon prophet, invited Hawaiians over and promised them that they would live side by side with the white man and have prosperity and wealth, but when they got here, they were actually exiled to the West Desert,” explains Arianna Hone. The Iosepa draws on flavors central to Pacific Islander cooking—which she picked up during a stint bartending in Kauai—like passion fruit and Hawaiian chile peppers (which have since been replaced with habaneros, which are more easily sourced). “Being an Indigenous person myself, I think it’s important these stories get passed down.”
Iosepa
Arianna Hone | Salt Lake City
Ingredients
Serving: 1
- 1 ounce rye whiskey
- 1 ounce habanero-infused Smith & Cross rum (see Editor’s Note)
- 1 ounce orange juice
- 1 ounce carrot juice
- 3/4 ounce lime juice
- 3/4 ounce cinnamon syrup (see Editor’s Note)
- 1/4 ounce passion fruit purée
- 4 dashes Angostura bitters
- 1/4 ounce mezcal, to float
Garnish: fennel frond
Directions
- Combine all ingredients except mezcal in a cocktail shaker with ice and shake until chilled.
- Double-strain into a large rocks glass or Mason jar over a large ice cube.
- Float the mezcal over the top of the drink.
- Garnish with a fennel frond.
Editor's Note
Habanero-Infused Smith & Cross
5 to 9 habanero chiles, chopped, seeds removed
750 ml Smith & Cross rum
Combine the habaneros and rum and let sit for 5 to 15 minutes, depending on preferred spice level. Strain out the peppers when desired spice level is reached.
Cinnamon Simple Syrup
4 cups cane sugar
4 cups water
25 grams Ceylon cinnamon
Combine the sugar and water in a saucepan over medium-low heat and stir until sugar dissolves. Add the Ceylon cinnamon and simmer until the syrup turns light brown and fragrant. Remove from heat and fine-strain into a sealable container. Store in the refrigerator.