ゴール・d・ロジャー Gol D-roger Recipe

Measure and combine

Add 60 ml Baroko Don Papa (or other aged dark rum), 60 ml lychee juice and 15 ml sugar syrup into a cocktail shaker.

Add ice and shake

Fill the shaker with ice (enough to nearly fill). Secure the lid and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Prepare glass

Fill a highball or Collins glass with fresh ice cubes.

Strain and top

Double-strain the shaken mixture into the prepared glass over the ice. Gently top with 90 ml pineapple soda, pouring slowly to preserve effervescence. Give one gentle stir (1–2 rotations) to integrate.

Thread the peeled fresh lychee (or a canned lychee) on a cocktail pick and place across the rim or float it on top. Add a small pineapple wedge on the rim and, if desired, tuck a mint sprig alongside for aroma.

Serve immediately with a straw. Explain to guests that the drink is a lightly sweet, tropical rum cocktail with floral lychee notes and effervescent pineapple finish.