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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
Make li hing mui syrup
If you don't have li hing mui syrup ready: combine 1/4 cup li hing mui powder (or crushed li hing candies) with 1/2 cup hot water and 1/2 cup granulated sugar. Stir until dissolved, cool and strain. Use 0.5 oz per cocktail.
Fill a Collins or highball glass with ice (about 1 cup).
In a cocktail shaker filled halfway with ice, add 3 oz pineapple juice, 1.5 oz white rum, 0.5 oz li hing mui syrup, and 0.5 oz fresh lime juice.
Shake vigorously for 10–12 seconds to chill and slightly dilute.
Strain the shaken mixture into the prepared glass over the ice.
Top gently with 3 oz yuzu soda. Stir once lightly with a bar spoon to combine — do not over-stir to preserve the soda's effervescence.