Goji Girl Recipe

Make syrup

Combine 0.5 cup dried goji berries, 0.5 cup water and 0.5 cup granulated sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer 3–4 minutes to plump the berries and infuse color and flavor.

Remove from heat and let steep 15 minutes. Smash berries with a spoon to release extra flavor, then strain through a fine-mesh sieve into a jar, pressing solids to extract liquid. Cool completely. Yields about 6 oz syrup; refrigerate up to 2 weeks.

Prepare glass

Chill a coupe or Nick & Nora glass by filling it with ice water while you build the cocktail, or place in the freezer for a few minutes.

Dry shake (if using egg white)

In a cocktail shaker, add 2 oz Tanqueray Rangpur, 0.75 oz Aperol, 0.75 oz fresh lemon juice, 1 oz pineapple juice, 0.5 oz goji berry syrup and 0.5 oz egg white (if using). Seal and shake vigorously without ice for 15 seconds to emulsify and build a frothy texture.

Wet shake

Add 1 cup of ice to the shaker. Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the liquid is well chilled and slightly diluted.

Strain

Discard the ice water from the chilled glass. Double strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne and fine mesh strainer to remove ice shards and any goji solids.

Garnish & finish

Thread 3–4 dried goji berries onto a small cocktail pick and rest across the rim or float them on the foam. Add a small pineapple wedge on the rim and express a lemon twist over the drink, then drop it in or rest on the edge. Serve immediately.