Boriken Gold Recipe

Build and shake

Add 3 oz guava juice, 2 oz gold rum, 0.5 oz fresh lime juice, 0.25 oz simple syrup and 2 dashes Angostura bitters (if using) into a cocktail shaker. Add a large handful of crushed ice (about 1 cup). Shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Strain

Double strain the mixture into a chilled coupe or rocks glass over fresh crushed ice (or a single large ice cube if preferred). Set aside while you prepare the foam.

Combine foam ingredients

In a small bowl or tall jar, combine 1 tbsp softened cream cheese, 2 tbsp coconut cream, 1 tbsp milk, 0.5 tsp powdered sugar, 0.25 tsp lime zest, 0.25 tsp liquid lecithin and a pinch of salt. Break up the cream cheese so it disperses.

Emulsify and aerate

Using an immersion blender (stick blender) or small high‑speed blender, blend the mixture for 20–30 seconds until smooth and slightly frothy. If using a whipping siphon: strain the mixture into the siphon, charge with one N2O cartridge, shake vigorously and let rest upright for 1 minute. For a lighter foam, continue briefly aerating with the blender to incorporate more air.

Adjust texture

If the foam is too thin, add another 0.5 tsp coconut cream and blend again. If too thick, thin with 0.5–1 tsp milk. The foam should be thick enough to sit on the cocktail surface but soft enough to sip through.

Top the cocktail

Spoon or gently pipe about 1.5–2 tbsp of the queso y coco foam on top of the chilled cocktail, creating a 1/2 to 3/4 inch layer.

Grate a small pinch (about 1/2 tsp) of toasted coconut over the foam. Place a thin lime wheel or wedge on the glass and, optionally, add a micro cilantro sprig or edible flower. Serve immediately with a short stirring stick so the drinker can mix the savory-sweet foam into the guava rum beneath.