Cosmic Conch Recipe
Bacardi Caribbean Spiced Rum, Planteray Pineapple Rum, Orgeat, Lime, Alchemy IPA.
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Ingredients
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Cocktail Base
Top & Garnish
Method
Cocktail Base
Combine and shake
In a cocktail shaker, add 1.5 oz Bacardi Caribbean Spiced Rum, 0.75 oz Plantation Pineapple Rum, 0.5 oz orgeat, and 0.75 oz fresh lime juice. Add a handful of ice (about 4-6 large cubes).
Shake vigorously for 12–15 seconds until the shaker feels cold and slightly frosted. This chills and slightly aerates the mixture, integrating the orgeat with the rums.
Assembly & Top
Prepare glass
Fill a double old-fashioned glass or tiki mug about two-thirds full with crushed ice (approx. 1 cup).
Double-strain the shaken cocktail over the crushed ice to remove small ice shards and any pulp.
Add IPA and bitters
Gently pour 2 oz Alchemy IPA down the side of the glass so it floats and creates a layered effervescent top. Dash 2 dashes of Angostura bitters over the top of the beer foam. The bitters will sink slightly and create aromatic accents.
Garnish and serve
Finish with a pineapple wedge (or a small pineapple frond) and a mint sprig. Optionally slap the mint between your palms to release aroma before placing. Serve with a short straw and encourage the drinker to stir once or twice to marry the IPA with the cocktail base.