The new selection of Ijen cocktails are an ambrosial reflection of what the team has learned since launching this zero-waste restaurant. Developed from a competition among Potato Head Family bartenders to source hyper local ingredients and apply even more meticulous production methods, the four drinks—Ginger Fizz, Romsemary’s Mule, Cascarak and Potato Candy—are the ultimate in guilt-free sipping. Here are he recipes. Give them a go! Or better still, get down to Ijen.
Ginger Fizz IDR 100,000
| Lemongrass gin | 40ml |
| Homemade Curacao | 20ml |
| Fizz mix | 50ml |
| (raw honey, citrus, ginger, lemongrass) | 50ml |
| Tonic water | |
| Built in wine glass
Garnish with lemongrass stick and dried lemon |
|
Rosemary’s Mule IDR 110,000
| Rosemary vodka | 40ml |
| Homemade Curacao | 20ml |
| Fresh Apple juice | 30ml |
| Citrus juice | 15ml |
| Simple syrup | 10ml |
| Shaken and strained into copper cup
Garnish rosemary and dried lemon |
|
Cascarak IDR 110,000
| Smirnoff vodka | 20ml |
| Cascara arak | 30ml |
| Rosella arak | 10ml |
| Citrus juice | 10ml |
| Cascara cordial | 20ml |
| Simple syrup | 5ml |
| Fresh ginger | 1pc |
| Mountain Choco Bitters | 2 dash |
| Shaken and strained into coconut cup
Garnish with cascara and dried lemon |
Potato Candy IDR 100,000
| Smirnoff Vodka | 30ml |
| Butterfly pea flower arak | 25ml |
| Pineapple juice | 40ml |
| Citrus juice | 20ml |
| Ginger syrup | 15ml |
| Passionfruit | ½ fruit |
| Shaken and serve in Nusa Cana tiki cup
Garnish dried lemon and pineapple |
