Tiki Drink: Lei Lani Volcano

Lei Lani Volcano
Mug: Generic Ceramic Coconut
Available: Bar Supplies

When I was revving up for Tiki Month this year, I put out a call on the Tiwtter Machine for some favorite Tiki recipe’s that I had not blogged already. (For a limited time only, you can still follow me on Twitter for free at @dawinship!) One of the more promising results among the suggestions was the Lei Lani Volcano, a genuine Walt Disney World Polynesian Village Resort recipe from the 1970s.

Okay, the recipe looked promising, and I didn’t read it’s background until after I made the first round of these. I’ve blogged about drinking at Walt Disney World a couple of times before. The long and short of my experience is that while (almost) all bartenders at Disney World are pleasant and efficient, and a few bars, notably the one at the California Grill atop the Contemporary Resort, are outstandingly equipped and staffed, the world’s most successful creativity company is not known for it’s brilliance in creating original works of cocktailian art.
Further, as I’ve already documented this Tiki Month, the 1970s were not the height of Tiki mixology either….

But all that aside, the Lei Lani Volcano did come recommended by more than one person, and it does feature an ingredient I had not previously used in cocktails of any kind, Guava Nectar. More on that ingredient after the recipe.


  • 3 oz. guava nectar
  • 1 1/2 oz. fresh pineapple juice, unsweetened
  • 3/4 oz. fresh lime juice
  • 1/4 oz. simple syrup
  • 2 1/2 oz. coconut rum

Shake well with ice cubes and pour unstrained into a ceramic coconut Tiki mug. Garnish like it is Carmen Miranda.

Guava nectar isn’t exactly the most common beverage out there, and I was warned that most available bottled stuff was so goopy or over-sweetened with HFCS that it would ruin, well, anything you put it in. Fortunately, my Twitter buddy and fellow Tiki Month blogger, Joe Garcia gave me a great way to produce premium Guava Nectar cheaply and swiftly.

“Cheaply” and “swiftly” are adjectives not often associated with scratch ingredients described on the internet by foodies or cocktail geeks….

That’s very true, but why are you inserting yourself into this fairly straight-forward recipe post?

No reason, I just wanted to make that point.

Oh, that and I wanted to say that you can follow me on Twitter, too!

He’s shameless, folks. I apologize.

Anyway, Goya, the Hispanic foods giant, makes a line of frozen pure fruit pulp pureé called Fruta. Among the fruits offered in the line is Guava. It comes in 14 oz. bags and is awesome. Your regular grocery store likely does not carry Fruta, but your nearby large Mexican grocery store does. To make Guava nectar, simply place one 14 oz bag of frozen guava pulp in a saucepot with an equal volume of water (about 12 oz.). Stir as you bring it just to a low boil, then immediately remove form the heat. Let cool, and bottle. It’s delicious all by itself.

The resulting Lei Lani Volcano is… damn good! The guava lends it an immediate tropical essence that is unusual, even if you’ve been spending a month or longer immersing yourself in faux Polynesian potables. Neither is it overly sweet (the usual first complaint about Disney Drinks™). It is an excellent use of coconut rum, which provides a nice, noticeable underlayer to all the fruit, without standing out so much that you are forced to deal with its rather mediocre quality.

This is a fruity drink, and offers little for the spirits connoisseur to appreciate. But it is nicely balanced, the flavors clear and identifiable, and delicious. It’s probably good for you, too. I think that you’ll like this one if you try it.


  1. Joe

    19 February

    Two quick points: If your local supermarket/Latin/Asian grocer doesn’t carry the Goya frozen pulps another brand is called “La Fé” and will deliver just as wunnerful results.

    Also, drinks which highlight the fruit are a good counterpoint to drinks which highlight the spirit(s). While we may all revel in drinks that showcase the smoky demerara, the mellow notes of the aged rum, or the funk of the agricole not everybody (gasp!) is similarly wired. My suggestion is that one get the best possible. My first choice is Matusalém’s “Ron Coco” but that’s getting increasingly difficult for me to locate. Cruzan’s is the best alternative.

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  2. Joe

    19 February

    I meant “get the best possible coconut rum” (Sheesh.)

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  3. Tony Harion

    20 February

    We make coconut rum often. It´s pretty simple and delicious.
    Split a coconut in half. Drink the water or make a cocktail with it.
    To help remove the flush from the coconut shell put it in a hot oven for just a few minutes.
    Chop the flesh. At this point you can go straight for a rum infusion or make a coconut syrup with the flesh first. Even after the syrup the rum will extract a lot of flavor.
    To a jar add the coconut and the rum and leave for 5 to 7 days.
    When it´s time to strain, leave the mixture in the freezer for 1 hour. This last step will help you get the coconut fat out, and the final product with have a much better texture.
    If you made the syrup first the coconut rum will have a nice sweet touch to it.

    Drink it from the jar!

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