Almond Joy Recipe
Planteray Cut & Dry Coconut Rum, Planteray Star Rum, orgeat, espresso, creme de cacao
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Ingredients
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Cocktail
Method
Cocktail
Pull espresso
Pull a short shot (about 0.75 oz) of fresh espresso. If you don't have an espresso machine, use very strong brewed coffee or a concentrated cold brew. Allow the espresso to cool slightly (30–60 seconds) so it won't melt too much ice when shaken.
Build the cocktail
Discard the ice and water from your chilled glass. In a cocktail shaker, add the coconut rum (1.5 oz), dark/aged rum (0.75 oz), crème de cacao (0.5 oz), orgeat (0.5 oz), fresh espresso (0.75 oz), and lime juice (0.25 oz).
Shake
Add a generous amount of ice (about 1 cup cubed) to the shaker. Shake vigorously for 12–18 seconds until the shaker is well-chilled and a fine froth forms from the espresso and orgeat.
Double strain and serve
Double-strain the cocktail into the chilled coupe or Nick & Nora glass to remove ice shards and any espresso grounds. Alternatively, strain into a rocks glass over fresh large ice if you prefer it on the rocks.
Garnish and finish
Sprinkle the toasted flaked coconut (about 1 tsp) over the surface of the drink. Optionally add a maraschino cherry or a few chocolate shavings on top for extra visual and flavor cues. Serve immediately.