Whip It Good Recipe

Chill glass

Place a coupe or flute in the freezer for 5–10 minutes, or fill with ice water while you prepare ingredients to ensure the drink stays cold.

Add 4 ice cubes to a cocktail shaker.

Pour 3 oz pineapple juice into the shaker.

Shake vigorously for 8–10 seconds to chill and slightly aerate the pineapple juice.

Discard ice or water from the chilled glass and strain the shaken pineapple juice into the glass, leaving room for champagne (about half to two-thirds full).

Slowly top with 3 oz chilled champagne, pouring gently down the side or over the back of a spoon to preserve bubbles and avoid an overflow.

Using a spoon, gently dollop 2 tbsp whipped cream on top of the finished cocktail. If using canned whipped cream, dispense a small swirl directly over the sparkling surface. For fresh whipped cream, spoon a light cap so the bubbles lightly peek through.

Finish with a light pinch of grated nutmeg or a little pineapple zest over the whipped cream if desired.

Garnish the rim with a pineapple wedge or slide it onto the glass. Serve immediately with a small cocktail spoon or straw.