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Ingredients
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Cocktail
Lilikoi Foam
Garnish
Ice
Method
Cocktail
- 1
Shake base
Add light rum, aged/demerara rum, orange curaçao, fresh lime juice, orgeat, simple syrup, and 0.5 oz lilikoi purée into a cocktail shaker. Add a handful of ice and shake vigorously for 10–15 seconds until well chilled.
- 2
Prepare glass
Fill a double old-fashioned glass or tiki mug with crushed ice (about 1 cup).
- 3
Strain
Double-strain the shaken cocktail over the crushed ice, leaving room on top for the lilikoi foam (about 1/2 inch).
Lilikoi Foam
- 4
Dry shake
In a clean cocktail shaker, combine 1 oz passion fruit purée, egg white, 0.25 oz simple syrup, and 2 dashes Angostura bitters. Dry-shake (no ice) vigorously for 15–20 seconds to emulsify and build foam.
- 5
Wet shake
Add a few ice cubes to the shaker and shake again for 10 seconds to chill and slightly stabilize the foam.
- 6
Top cocktail
Double-strain the lilikoi foam gently over the surface of the strained Mai Tai so that a creamy foam layer forms on top.
Garnish & Finish
- 7
Garnish the foam with a mint sprig tucked into the ice and a lime wheel on the rim. Optionally grate a pinch (about 1/4 tsp) of fresh nutmeg or sprinkle toasted coconut over the foam for aroma and texture.
- 8
Serve immediately with a short cocktail straw and enjoy.
