Aloha Cooler (zero-proof) Recipe

Combine the li hing mui powder and coarse sugar on a small plate and mix evenly. Run the lime wedge around the rim of a highball or Collins glass, then dip the rim into the li hing-sugar mixture to coat about half an inch of the rim. Set the glass aside.

Juice & Sweeten

If not using store-bought juice, press or blend fresh pineapple and strain to yield 1 cup of pineapple juice. In a shaker or mixing glass, add the pineapple juice, fresh lime juice (1 tablespoon), and simple syrup (1 teaspoon). Add the saline or pinch of sea salt if using — this brightens flavors and balances the sweet-tart profile.

Chill & Dilute

Add crushed ice (about 1 cup) to the shaker, then give the mixture a firm 8–10 second shake to chill and lightly dilute. If you prefer to preserve the carbonation more, stir gently instead of shaking.

Build the Drink

Fill the rimmed glass with fresh crushed or cubed ice to the top. Strain the pineapple-lime mixture over the ice, filling the glass about two-thirds full (leave room for soda).

Top with Yuzu Soda

Carefully top the glass with 8 oz (about 1 cup) of chilled yuzu soda to preserve effervescence. Stir gently once with a bar spoon 3–4 times to combine without flattening the soda.

Add a dried li hing mui plum on a pick or perched on the rim as an optional garnish. Finish with a light yuzu peel twist expressed over the drink if available. Serve immediately with a straw. Taste and adjust: if you want it sweeter, add another 1/2 teaspoon simple syrup; for more tang, squeeze a bit more lime.