Frozen Jet Pilot Recipe

1. Chill and rinse

Fill a double old-fashioned or tiki-style glass with crushed ice to chill while assembling the cocktail. Pour 0.25 oz absinthe into a small measuring glass, swirl to coat the inside of the chilled serving glass, then discard excess absinthe (or leave in for stronger anise character).

2. In a blender suitable for crushed-ice cocktails, add 1.5 oz Copalli white rum, 0.75 oz Plantation Original Dark rum, 0.5 oz Velvet Falernum, 0.25 oz St. Elizabeth's Allspice Dram, 0.75 oz fresh lime juice, 0.5 oz fresh orange juice and 0.25 oz simple syrup (omit or adjust if you prefer less sweetness). Add 2 cups of crushed or shaved ice to the blender.

3. Blend on high in short pulses until the mixture is slushy and evenly textured — you want a finely crushed/soft-serve consistency, not a full liquid. Total blending time typically 6–12 seconds depending on blender and ice; check for texture.

4. Dump the chilled ice from the prepared serving glass (if you rinsed and left absinthe, keep it). Pack fresh crushed ice into the glass, then spoon or pour the blended cocktail over the ice so it mounds slightly above the rim.

5. Garnish with a lime wheel or wedge and an orange twist. Finish with a light dusting of freshly grated nutmeg or cinnamon if desired.

6. Serve immediately with a straw and small spoon for scooping the slushy texture.