Tiki Twist Recipe

Name: Nick's on 2nd Long Beachs TIKI TWIST Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Tiki
Ingredients: 2 oz Lyre's White Cane Spirit (or white rum substitute); 0.75 oz Orgeat (almond syrup); 0.5 oz Fresh lime juice; 1 oz Fresh pineapple juice; 1 oz Fresh passion fruit (lilikoi) juice or puree; 0.25 oz Simple syrup (optional, to taste); 1 oz Fresh passion fruit pulp (seeds strained or kept); 0.5 oz Aquafaba (chickpea brine) or pasteurized egg white; 0.25 oz Lime juice; 0.25 oz Simple syrup; 0.25 tsp Soy lecithin (optional, for extra stable foam); 2 oz Coca‑Cola (regular or diet); 1 cup Crushed ice or pebble ice; 1 tsp Grated nutmeg or toasted almond sliver; 1 to taste Lime wheel or passion fruit half

Inspired by Nick's on 2nd Long Beach

Time10m

Serves1

lyre's white cane spirit, orgeat, fresh juices, coke float, lilikoi foam

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Ingredients

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Cocktail

2 oz Lyre's White Cane Spirit (or white rum substitute)

3/4 oz Orgeat (almond syrup)

1/2 oz Fresh lime juice

1 oz Fresh pineapple juice

1 oz Fresh passion fruit (lilikoi) juice or puree

1/4 oz Simple syrup (optional, to taste)

Lilikoi (passion fruit) Foam

1 oz Fresh passion fruit pulp (seeds strained or kept)

1/2 oz Aquafaba (chickpea brine) or pasteurized egg white

1/4 oz ReaLime juice

1/4 oz Simple syrup

1/4 tsp Soy lecithin (optional, for extra stable foam)

Finish / Garnish

2 oz Coca‑Cola (regular or diet)

1 cup Crushed ice or pebble ice

1 tsp Grated nutmeg or toasted almond sliver

1 to taste Lime wheel or passion fruit half

Method

Cocktail

Shake base

Add Lyre's White Cane Spirit, orgeat, fresh lime juice, fresh pineapple juice, passion fruit juice/puree and optional simple syrup to a cocktail shaker filled with ice. Shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Double strain the shaken mixture into a tall tiki glass or highball glass filled about three-quarters with crushed or pebble ice. Double straining removes pulp and ice shards for a smoother mouthfeel.

Lilikoi (passion fruit) Foam

Prepare foam

In a small jar or bowl combine the passion fruit pulp, aquafaba (or egg white), lime juice, simple syrup and optional soy lecithin. If using aquafaba or egg white, dry-shake (no ice) vigorously for 15–20 seconds to emulsify and create volume. If using a hand blender with soy lecithin, blend for 10–15 seconds until a stable foam forms.

After the dry shake, if you used egg white/aquafaba, add a little ice and shake again for 5–8 seconds to slightly chill the foam, then strain into a separate small container. The foam should be airy and spoonable.

Finish / Garnish

Float 2 oz of Coca‑Cola over the back of a spoon onto the filled glass so it rests on top of the cocktail without mixing completely. This creates the 'Coke float' effect.

Gently spoon or pour a 1–1.5 cm layer of the prepared lilikoi foam on top of the Coke layer. The foam should sit above the Coke and create a bright passion fruit cap.

Garnish with a lime wheel or a half passion fruit, and finish with a light dusting of grated nutmeg or a few toasted almond slivers over the foam for aroma and texture.

Serve immediately with a straw and a cocktail pick for the garnish. Instruct guests they can stir lightly to combine flavors, or enjoy the layered experience sip by sip.