Alexander's Conquest Recipe

Prepare ginger syrup (if not available)

Combine equal parts thinly sliced fresh ginger and granulated sugar with 1 part water (example: 1 cup water, 1 cup sugar, 1 cup ginger slices). Bring to a simmer for 10 minutes, cool, then strain and bottle. Use 0.5 oz per cocktail.

Chill a coupe or Nick & Nora glass by placing in freezer or filling with ice water while you prepare the cocktail.

Add 2 oz Casamigos Blanco, 0.75 oz Cacao Blanc, 0.5 oz almond orgeat, 0.5 oz fresh ginger syrup, 1 oz heavy cream, 0.25 oz fresh lime juice, and 1 dash Angostura bitters into a cocktail shaker.

Dry-shake (no ice) vigorously for 10–15 seconds to emulsify cream with the other ingredients. This helps build a silky texture and good foam.

Add plenty of ice to the shaker and shake again vigorously for 12–15 seconds to chill and dilute to proper strength.

Discard ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine-mesh strainer to remove ice shards and any ginger solids.

Allow the cocktail to settle for a few seconds so a light foam forms on top.

Lightly grate approximately 1/4 tsp fresh ginger over the foam for an aromatic bright note. Be careful not to overdo it — fresh ginger is potent.

Sprinkle the toasted almond flakes across the foam (about 1 tsp) to add crunch and accentuate the almond orgeat.

Optionally finish with one small drop of bitters on the foam and garnish with a star anise perched on the rim.