The Socialite Recipe

Toast coconut (if needed)

If using untoasted coconut flakes, spread 1–2 tablespoons on a baking sheet and toast in a 350°F (175°C) oven for 4–6 minutes, shaking pan once, until golden. Let cool.

Prepare a serving glass (rocks or coupe). If rimming, rub a lime wedge around the rim, then dip the rim into a shallow plate with a mixture of toasted coconut flakes and coarse sugar or salt to adhere. Set glass aside in the freezer or on ice to chill.

Add the Hard Truth Toasted Coconut Rum (1.5 oz) and Don Julio Blanco (0.75 oz) to a cocktail shaker.

Add fresh mango puree (2 oz). To make mango puree: peel and dice 1/2 ripe mango and blitz in a blender until smooth; if needed, strain to remove fibers.

Pour in fresh pineapple juice (1.25 oz), fresh lime juice (0.5 oz), and agave nectar (0.5 oz).

If using, add 2 dashes of Angostura bitters to deepen aromatics and balance the sweetness.

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds, until the shaker is well chilled and slightly frosty.

Double-strain the cocktail into the prepared chilled glass (use a Hawthorne strainer and a fine mesh strainer) to remove ice shards and any mango fibers. For a more casual presentation, pour over fresh ice in a rocks glass.

Garnish with a lime wheel or wedge and a mango slice or pineapple wedge. Lightly sprinkle a few toasted coconut flakes on top of the cocktail or on the rim for aroma and texture.

Serve immediately. Recommend sipping with a short straw or without to enjoy the toasted coconut aroma.