Virgin Voyage Recipe

Measure and combine juices

In a cocktail shaker or large mixing glass, combine 1 cup pineapple juice, 1/2 cup fresh orange juice and 2 tablespoons fresh lime juice.

Add creamy and nutty elements

Add 3 tablespoons well-shaken coconut cream, 1 tablespoon orgeat syrup and 2 tablespoons passion fruit syrup or puree to the juices.

Season and sweeten

Add 1/2 teaspoon allspice dram (or allspice syrup if you prefer milder spice), 2 dashes aromatic bitters and 1 tablespoon simple syrup. Taste and adjust: if it’s too tart, add another 1/2 tablespoon simple syrup; if too sweet, add a little more lime juice (about 1/2 tbs).

Shake with ice

Fill the shaker 2/3 full of crushed ice, secure the lid and shake vigorously for 10–12 seconds until the outside of the shaker feels cold and slightly frosted.

Prepare glass

Fill a large tiki mug or tall glass with crushed or pebble ice (about 1.5–2 cups). If you like, frost the outside by briefly tapping the filled glass on a towel to settle ice.

Strain and top

Double-strain the shaken mixture over the ice using a fine mesh strainer into the prepared glass. Immediately top with 1/2 cup chilled ginger beer and 1/4 cup club soda to add lift and bubbles. Gently stir once with a bar spoon to integrate without flattening the carbonation.

Build the garnish

Skewer a pineapple wedge and lime wheel (optional: add a small piece of dehydrated pineapple or edible flower) on a cocktail pick. Slap the mint sprig between your hands to release the oils and tuck it behind the garnish or into the drink.

Serve immediately with a reusable straw. Suggest serving with a short straw and a long straw so the drinker can enjoy the layered aromatics from the mint and bitters while sipping the tropical base.