LILIKOI (PASSION FRUIT) MINT COCKTAIL

With a perfect balance between sweet and tart, along with the distinct fruity flavor of lilikoi, this cocktail is bound to become a favorite!

Our lilikoi production was big this year, which is a great thing. We LOVE lilikoi. And I love finding new ways to use it. Why do we love lilikoi? With its strong floral fragrance and distinct flavor, ranging from tart to sweet, its hard not to love this unique fruit. It’s also incredibly versatile; it can be used in teas, lemonade, cocktails, desserts, jams, butter, sorbets, ice cream, pies, cakes…really the list of possibilities are endless!

I freeze most of the juice we get from the lilikoi, so we enjoy its amazing flavor year round – it really feels like we are spoiled sometimes! If you want to read more on lilikoi, you can find information here.

Cocktail Tools:

What makes cocktails fun to make for me are the tools. One year for Christmas I got my husband a bartenders set of cocktail tools. He still questions if that gift was really for him…Hey, he gets to reap the reward of great cocktails, so either way he is a winner! Not only are the tools fun to use but they do make it easier to put together amazing cocktails. If you don’t have these tool, you can improvise and still produce delicious cocktails.

I’ll go over a few of the tools l like to use, and ways to improvise if you don’t have them. But if you do like cocktails, a bartending set makes for a great gift.

Cobbler Shaker: A typical shaker consists of three parts; a cap, a top with a built in strainer and the cup base. You add all the drink ingredients, add ice and shake. You then take the cap off and the built in strainer strains out leaves and ice.

Boston Shaker: This is the cocktail shaker of choice for most bartenders and true cocktail apprentices. The Boston shaker consists of a shaking metal tin and a mixing glass but has no built-in strainer. For the Boston shaker, a strainer must be purchased separately, which is a Hawthorne strainer (shown above). To seal the shaker, you must place the glass tin on top of the metal tin and with a firm grip, tap on the back side of the glass tin. To unseal you have to tap the side of the metal tin. This water sealing must be done carefully and perfectly so you don’t either break your glass or wear the cocktail on your clothes the rest of the evening.

  • If you don’t have a shaker, any tall bottle with a lid will work. Just add your ingredients, shake and pour. Be sure to strain out any leaves.

Jigger: Vital for precise measuring. Usually it has a cone shape on each end, like the one above. Mine measures an ounce on one end and 1/2 ounce on the other. When making cocktails, the ounce measurement is used often, so having a jigger makes measuring accurately extremely easy.

  • If you don’t have a jigger, 1 fluid ounce equals 2 tablespoons or use a measure cup with ounces labeled.

Muddler: Used for crushing fruit or leaves (mint or basil typically). To use the muddler, gently press down on the leaves or fruit and give a half-turn of the muddler. Lift and continue this motion until the ingredients are sufficiently muddled. This will generally take about four to six turns.

  • In place of a muddle you could use the end of wooden spoon, or other blunt object, and use in the same way you would use a muddler.

Lilikoi juice:

If you are using store bough lilikoi juice, try to find unsweetened. If it’s sweetened, consider leaving out the honey for this recipe. If you are using fresh lilikoi juice form the fruit, I’ll give you some tips on getting the most juice out of them:

  • Cut the fruit in half with a serrated knife that will grip the fruit, (like a bread knife). The rinds are thick a slippery and you don’t want to cut yourself because your knife slipped. Once cut, scoop out the seeds, pulp and juice with a spoon. Some fruits will yield more fruit than others. I scoop mine directly into a blender.
  • Blend the pulp and seeds for 5 to 10 seconds in a standard blender. This really helps to release the juice from around the seeds. This will not breakup the seeds, they will stay intact.
  • Pour the lilikoi juice and and the seeds into a strainer over a small bowl. Use the back of a spoon to press the pulp in the strainer to extract the most juice. ** Take note of how amazing your kitchen smells. Lilikoi is my favorite fragrance!!

For this Cocktail:

  • First add the lilikoi juice, mint leaves, (tearing them once), and the honey to the cocktail shaker. Muddle the mint, honey and lilikoi juice in the bottom of the cocktail shaker. **Muddling is the process of gently crushing the mint leaves to release their oils, (Press down on the mint leaves and give a half-turn of the muddler. Lift and continue this motion until the ingredients are sufficiently muddled. This will generally take about four to six turns. You can read more about how to muddle cocktails here.
  • Add the white rum or gin to the cocktail shaker, then fill the shaker with ice cubes. Shake until chilled. about 15 to 20 seconds. **You can use any neutral flavored liquor. just don’t use any thing with flavoring added like fruit extracts. This will change the flavor of your cocktail.
  • Fill two cocktail glasses with crushed ice. Strain the mixture evenly into the glasses. You’ll only have about 4 ounces for each cocktail or half a cup each. Use the club soda or seltzer water to fill the glasses. This add a nice bubbly touch to your cocktail.
  • Garnish with mint leaves and lemon or lime wedges (optional).

Lilikoi Mint Cocktail

With a perfect balance between sweet and tart, along with the distinct fruity flavor of lilikoi, this cocktail is bound to become a favorite!
0 from 0 votes
Prep Time 5 mins
Course Drinks
Servings 2 servings

Equipment

  • Cocktail Shaker
  • Muddler
  • Strainer

Ingredients
 

  • 4 ounces lilikoi juice (passion fruit)
  • 25 fresh mint leaves
  • 1 – 1½ ounces honey, depending on sweetness preference
  • 4 ounces white rum or gin
  • lemon or lime seltzer water or club soda, optional

Garnish:

  • mint leaves
  • lemon or lime wedges

Instructions
 

  • Add the lilikoi juice, mint leaves, tearing them once, and the honey to the cocktail shaker. Muddle the mint, honey and lilikoi juice in the bottom of the cocktail shaker.
    **Muddling is the process of gently crushing the mint leaves to release their oils, (Press down on the mint leaves and give a half-turn of the muddler. Lift and continue this motion until the ingredients are sufficiently muddled. This will generally take about four to six turns.
  • Add the white rum or gin the cocktail shaker, then fill the shaker with ice cubes. Shake until chilled. about 15 to 20 seconds.
  • Fill two glasses with crushed ice. Strain the mixture evenly into the glasses. Add the club soda or seltzer water to fill the fill the glasses.
  • Garnish with mint leaves and lemon or lime wedges (optional).
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