Golden Girl Recipe

Prepare glass

Chill a coupe or coupe-style cocktail glass in the freezer or by filling it with ice water while you prepare the drink.

Combine ingredients

In a cocktail shaker, add 2 oz house-infused pineapple rum, 1 oz coconut purée, 0.75 oz fresh lime juice, 0.5 oz pineapple juice (optional for extra balance), 0.25 oz simple syrup (if you prefer sweeter), and 1 dash Angostura bitters.

Dry shake (optional)

If your coconut purée is thick, first dry shake (no ice) vigorously for 10–15 seconds to emulsify and create a silky texture.

Shake with ice

Add a generous handful of ice to the shaker and shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Strain

Dump the ice from your chilled glass, then double-strain the cocktail into the chilled coupe using a Hawthorne and fine mesh strainer to remove small ice shards and any coconut solids.

Float Burgundy

Carefully pour 0.5 oz Burgundy (red wine) over the back of a bar spoon held just above the cocktail's surface so the wine floats as a thin, aromatic layer on top.

Garnish the cocktail with a pineapple wedge or wheel on the rim and a lime wheel laid on the wine float. Optionally sprinkle a scant 1/4 tablespoon of grated toasted coconut on the lime or across the wine float for aroma and visual contrast.

Serve immediately. Encourage the drinker to take an initial sip through the wine float to experience the interplay between the tropical coconut-pineapple base and the tannic, berry notes from the Burgundy.