Lost In Space 24 Recipe

Prepare glass

Chill a large chilled Collins or hurricane glass. Rinse the inside of the glass lightly with absinthe or Pernod: pour 0.05 oz into the glass, swirl to coat, then discard or pour out the excess.

Shake base mix

In a cocktail shaker add: 2 oz white rum, 0.5 oz aged rum, 3 oz fresh pineapple juice, 1 oz coconut cream, 0.5 oz pineapple-coconut cream mix (or additional coconut cream), 0.5 oz fresh lime juice, 0.25 oz falernum or orgeat, and 0.5 oz simple syrup if you like it sweeter. Add a handful of ice (not crushed) and dry-shake briefly (10 seconds) to emulsify coconut cream, then add regular ice and shake vigorously for 12–15 seconds until chilled.

Create textural layer

Strain the shaken cocktail through a fine strainer into a mixing glass with 1 cup crushed ice. Stir gently 6–8 seconds to slightly chill and integrate without over-diluting. This gives a velvet body that will support the visual layer.

Layer blue curaçao

Using the back of a bar spoon, slowly pour 0.25 oz blue curaçao down the spoon so it settles as a thin blue layer on top or just above the crushed ice. Pour slowly to avoid breaking the texture; the syrupy blue should sit between the foam and the ice for a two-tone effect.

Finish and pour

Carefully transfer the cocktail with crushed ice into the absinthe-rinsed chilled glass, maintaining the layered appearance. If the blue sinks a little, that’s fine — it will create a galaxy-like gradient. Top with a small pinch of crushed ice if needed to display the layers.

Skewer the pineapple wedge and dehydrated pineapple disc (if using) on the cocktail pick; lightly press a few toasted coconut flakes onto the pineapple flesh so they adhere. Place the pick across the rim or rest inside the glass.

Float a small mint sprig on top of the blue layer for aroma. Optionally sprinkle a few more toasted coconut flakes over the exposed foam. Serve with a straw and a smile.