Photography by Barry Frankel
- Tall Glass
- 2 oz. Kōloa Rum
- 1 oz. Simple Syrup
- 1 oz. Fresh Lilikoi Juice
- 1 Pinch of Fresh Mint
- 2 oz. Valley Isle’s Pineapple Ginger Kombucha
- Candied Ginger For Garnish
- Place crushed ice in a tall glass.
- Add simple syrup and mint leaves to a cocktail shaker to muddle. Add Kōloa Rum and lilikoi juice. Shake.
- Pour over ice and fill glass with Valley Isle Pineapple Ginger Kombucha. Garnish with candied ginger and fresh mint leaves.