Golden Girl Recipe
house – infused pineapple rum, Burgandy, France coconut purée, lime
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Frequently paired with
The best thing to pair and share with GOLDEN GIRL
Ingredients
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Cocktail
Garnish
Method
Cocktail
Prepare glass
Chill a coupe or coupe-style cocktail glass in the freezer or by filling it with ice water while you prepare the drink.
Combine ingredients
In a cocktail shaker, add 2 oz house-infused pineapple rum, 1 oz coconut purée, 0.75 oz fresh lime juice, 0.5 oz pineapple juice (optional for extra balance), 0.25 oz simple syrup (if you prefer sweeter), and 1 dash Angostura bitters.
Dry shake (optional)
If your coconut purée is thick, first dry shake (no ice) vigorously for 10–15 seconds to emulsify and create a silky texture.
Shake with ice
Add a generous handful of ice to the shaker and shake vigorously for 12–15 seconds until well chilled and slightly frothy.
Strain
Dump the ice from your chilled glass, then double-strain the cocktail into the chilled coupe using a Hawthorne and fine mesh strainer to remove small ice shards and any coconut solids.
Garnish & Finish
Garnish the cocktail with a pineapple wedge or wheel on the rim and a lime wheel laid on the wine float. Optionally sprinkle a scant 1/4 tablespoon of grated toasted coconut on the lime or across the wine float for aroma and visual contrast.
Serve immediately. Encourage the drinker to take an initial sip through the wine float to experience the interplay between the tropical coconut-pineapple base and the tannic, berry notes from the Burgundy.