Golden Girl

Difford’s Guide
Discerning Drinkers (12 ratings)

Serve in a Coupe glass

Ingredients:
1 14 oz Caribbean blended rum aged 6-10 years
1 oz Pineapple juice
1 oz Cockburn's Tawny Eyes Port
16 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 fresh Egg (white & yolk)
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of grated orange zest.
  3. SHAKE all ingredients with ice.
  4. FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 5/10
Sweet
Medium
Dry/sour
Sweet to sour 5/10

Review:

This appropriately named velvety drink is a refined dessert in a glass.

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History:

Adapted from a recipe created by Dale DeGroff in New York City, USA. I've slightly increased the proportions of rum and port from Dale's original recipe.

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Chris Dimal’s Avatar Chris Dimal
25th January 2024 at 10:03
Really balanced, fruity dessert. The Tawny port really works wonders, with the egg yolk making it regal. I did not have well aged rum, so I used a little bit of Old Monk (which is vanilla forward, almost over-the-top so) with Appleton Estate Signature, which actually added a nice dryness and slight funkiness drying out the drink a bit more.
Richard Elgar’s Avatar Richard Elgar
27th January 2022 at 01:23
I just made this to mark the day that Shirley Bassey's song Goldfinger entered the Billboard 100 (Jan 26) at #98. I agree with the other comment - light, smooth, and delicious!
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Anonymous

27th December 2020 at 20:06
Incredibly light and smooth, almost creamy. Very unusual but delicious. Oramge nose, fruity sweet finish to me.