Virgin Lilikoi Mai Tai Recipe

Make honey syrup (if not ready)

Combine equal parts honey and very hot water (example: 1/4 cup honey + 1/4 cup hot water). Stir until fully dissolved. Allow to cool to room temperature before using. Store any extra refrigerated.

Measure 3 tablespoons lilikoi purée into a cocktail shaker or mixing glass.

Add 0.75 oz fresh lime juice and 0.5 oz cooled honey syrup to the purée.

Vigorously shake or whisk the lilikoi, lime, and honey syrup together until fully combined and slightly frothy (about 10–15 seconds) to dissolve the purée into the liquid.

Add 2 oz fresh orange juice and 0.5 oz orgeat (almond syrup) to the shaker with the lilikoi base.

Add a large handful of crushed ice (approximately 1 cup) into the shaker or mixing glass.

Secure the shaker lid and shake hard for 10–12 seconds to chill and dilute slightly.

Fill a double old-fashioned glass or tiki mug with fresh crushed ice, leaving room at the top for cola.

Strain the shaken mixture over the prepared glass with crushed ice, leaving some headspace for the cola top.

Slowly top the drink with 3 oz chilled cola poured gently over the back of a spoon (or down the inner side of the glass) to create a layered effect and preserve some carbonation.

Garnish with the lime wedge on the rim and an optional mint sprig. If desired, lightly slap the mint between your palms before adding to release aroma.

Serve immediately with a straw and stirrer so the drinker can mix to taste. Recommend stirring once or twice to combine before sipping.