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Frequently paired with
The best thing to pair and share with Baijiu barbie
Ingredients
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Cocktail
Garnish & Finish
Method
Prepare Glass & Garnish
Toast coconut
If using untoasted coconut flakes, spread 1 teaspoon on a small baking sheet and toast under a broiler or in a dry skillet over medium heat until light golden (about 1–2 minutes). Let cool.
Chill a coupe or rocks glass in the freezer for 5–10 minutes. Rim (optional): rub a lemon wheel around the glass lip and dip briefly into a few toasted coconut flakes so they adhere to the rim.
Mix Cocktail
Combine ingredients
In a cocktail shaker, add 1 oz coconut tequila (or your chosen light coconut-forward spirit), 1 oz baijiu, 2 oz fresh pineapple juice, 0.5 oz fresh lemon juice, 0.5 oz agave syrup, 0.5 oz coconut water, and a generous scoop of ice (about 1 cup).
Shake
Secure the shaker and shake vigorously for 12–18 seconds until the outside of the shaker is frosty and the mixture is well chilled and slightly diluted.
Double strain & serve
Double-strain the cocktail into the chilled coupe or rocks glass (or serve over fresh large ice in a rocks glass if preferred) to remove ice shards and any pulp. If serving on the rocks, use one large ice cube.
Finish
Garnish with a pineapple wedge and a lemon wheel on the rim. Sprinkle the toasted coconut flakes over the top of the drink or onto the rim garnish. If desired, express a piece of lemon peel over the cocktail and, for an aromatic flourish, briefly spritz flamed lemon oil over the surface (hold a lit match near the peel to press oils through the flame away from your face).
Serve immediately and enjoy responsibly. The cocktail balances baijiu's earthy/floral intensity with bright pineapple, coconut notes and bright lemon acidity. Adjust sweetness by increasing or decreasing the agave syrup by 0.25 oz increments to taste.