Add Plantaray Coconut Rum (1.5 oz), Plantaray Dark Rum (0.75 oz), chilled tepache (2 oz), chilled coconut water (1 oz), fresh lime juice (0.5 oz), and optional orgeat (0.25 oz) into a cocktail shaker. If you prefer a slightly sweeter drink, add simple syrup or agave (0.25 oz). Add 2 dashes of golden bitters if using. Fill the shaker with ice (enough to nearly fill).

Shake vigorously for 10–15 seconds until the shaker is well chilled and slightly frosty. This integrates the tepache and coconut water and aerates the mix for a silky mouthfeel.

If you prefer a lighter, more effervescent finish, double-strain into a glass over fresh crushed ice; for a stronger, colder presentation, strain over a large ice cube.

Garnish & Finish

If rimming the glass: lightly wet the glass rim with lime and dip into toasted coconut flakes to coat. Otherwise, fill the glass with crushed or cubed ice (about 1 cup).

Pour the shaken cocktail over the prepared ice. Gently float a lime wheel on top and tuck a pineapple leaf alongside or sprinkle a light pinch of edible gold dust on the foam for a 'golden' visual accent.

Optional: sprinkle a few toasted coconut flakes on top for aroma and texture. Serve immediately with a short stirrer/straw.