La Gioiosa Recipe

Prepare honey syrup (if not ready)

Combine equal parts honey and hot water (for example 1/4 cup honey + 1/4 cup hot water). Stir until fully combined and cool before using. Store sealed in refrigerator.

Build and chill

Fill a mixing glass or cocktail shaker with the listed ice (about 1 cup) to properly chill and dilute the cocktail.

Measure and pour

Pour 2 oz aged rum, 1/2 oz Aperol, 1/2 oz sweet vermouth, 1/2 oz fresh lemon juice and 1/2 oz honey syrup into the mixing glass on top of the ice. Add 2 dashes of orange bitters.

Stir or shake

For a bright, slightly silky texture stir the mixture briskly with a bar spoon for 20-30 seconds until well chilled (if using a mixing glass). If you prefer a slightly more aerated profile, shake vigorously for 10–12 seconds with ice then fine-strain.

Strain and serve

Strain the chilled cocktail into a chilled coupe or Nick & Nora glass. If shaken, double-strain to remove tiny ice shards and any pulp.

Express the orange peel by holding it skin-side down over the glass and giving it a quick twist to release oils. Run the peel around the glass rim, then drop it into the cocktail or place it on the rim. Optionally, skewer a Luxardo cherry and rest it on the rim or drop into the glass.

Serve immediately. The balance should be slightly bitter-sweet with warm rum notes, a citrus lift, and honeyed smoothness — true to the name La Gioiosa (the joyful one).