Sunrise in Exile

Sotol, Spiced Fassionola, Fino Sherry, Orange Juice, Soda

Bartender Gabe Jaramillo of Jojo’s Beloved | Atlanta

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Adapted by StarChefs | april 2023

INGREDIENTS

Cinnamon Syrup:
10 ounces cinnamon sticks
1 teaspoon allspice berries
1 teaspoon black peppercorns
140 ounces turbinado sugar

Passion Fruit Syrup:
42 ounces frozen passion fruit purée
42 ounces granulated sugar

Strawberry Syrup:
48 ounces frozen strawberries
48 ounces granulated sugar

Grenadine:
32 ounces pomegranate juice
64 ounces granulated sugar
4 ounces pomegranate molasses
2 ounces dried hibiscus
Salt
2 teaspoons orange blossom water

To Assemble and Serve:
Yield: 1 cocktail
1½ ounces sotol
½ ounce fino Sherry
1 ounce orange juice
½ ounce soda
Orange slice

METHOD

For the Cinnamon Syrup:
In a small saucepan over medium heat, toast spices. Let cool, then smash with a muddler. Transfer spices to a saucepan over medium heat with 50 ounces water. Bring mixture to 140°F. Maintain temperature and let cook 30 minutes. Strain, reserving spices, and measure out 40 ounces water, adding additional water if needed. Transfer spiced tea to a saucepan over medium heat. Add sugar and reserved spices. Cook 30 minutes until a syrup-like consistency is achieved. Bottle and reserve.

For the Passion Fruit Syrup:
Heat the water bath of an immersion circulator to 135°F. In a resealable plastic bag, combine purée, sugar, and 21 ounces water. Seal and sous vide 3 hours, or until sugar is fully dissolved. Strain through a chinois. Bottle and reserve.

For the Strawberry Syrup:
Heat the water bath of an immersion circulator to 135°F. In a resealable plastic bag, combine purée, sugar, and 24 ounces water. Seal and sous vide 3 hours, or until sugar is fully dissolved. Strain through a chinois. Bottle and reserve.

For the Grenadine:
Heat the water bath of an immersion circulator to 135°F. In a resealable plastic bag, combine juice, sugar, molasses, dried hibiscus, and a pinch of salt. Seal and sous vide 3 hours, or until sugar is fully dissolved. Strain through a chinois and stir in orange blossom water. Bottle and reserve.

For the Spiced Fassionola:
In a bowl, combine 48 ounces Passion Fruit Syrup, 32 ounces Strawberry Syrup, 14 ounces Cinnamon Syrup, and 8 ounces Grenadine. Bottle in 500 milliliter containers and reserve.

To Assemble and Serve:
In a shaker with ice, add sotol, sherry, and orange juice. Whip shake. Strain into a chilled Collins glass with ice. Top with ¾ ounce of Spiced Fassionola and soda water. Garnish with orange slice.

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