RECIPE COURTESY OF VALLEY ISLE KOMBUCHA
PHOTOGRAPHY BY BARRY FRANKEL
2 ounces Kōloa Rum
1 ounce simple syrup
1 ounce fresh lilikoi juice
1 pinch of fresh mint
2 ounces 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.