Category: Drinks

Alice in Hula-Land Cocktail


Photography by Barry Frankel
Course: Cocktail, Drinks
Author: Carl Anderson


  • Shaker With Strainer
  • Coupe Glass


  • ¾ oz. Smith & Cross Navy-Strength Jamaican Rum
  • ¼ oz. Campari
  • ½ oz. Fresh Lime Juice
  • ¾ oz. Passionfruit Simple Syrup (1:1)
  • ¾ oz. Simple Syrup
  • 2 oz. Maui Brewing Company Blood Orange IPA
  • Pinch of Salt
  • Mint Spring Optional For Garnish
  • Lei Flower Optional For Garnish


  • Combine all ingredients except IPA in a shaker with ice.
  • Shake to combine and chill.
  • Strain into a coupe glass.
  • Top with IPA.
  • Garnish with lei flower and mint sprig.

Taste of Upcountry: Bringing the Farm to the Table in Support of Kids’ Education on Maui

img_4281The board of directors, staff, faculty and parents of Montessori School of Maui have announced a brand-new culinary event, “Taste of Upcountry”, scheduled for Saturday, October 8th, 2016, 6:00-10:00 PM on the beautifully manicured grounds of their campus at 2933 Baldwin Avenue in Makawao. Individual tickets and sponsor tables are now on sale. Proceeds support this nonprofit school that was founded in 1978 and has since grown to make major impacts on the lives of Maui’s keiki.

Taste of Upcountry is designed to highlight Maui’s many talented chefs and diversity of local farmers and purveyors, who provide an abundance of food and produce on the island. The launch of this event will create a tradition of sharing and enjoying farm to table cuisine with the community.

While great food is the centerpiece of the evening, the festivities (hosted by well-known Maui emcee Kainoa Horcajo) also include a silent and live auction, and live acoustic music by Benny Uyetake and ManaBrasil. Cocktails, wine and beer will be available for purchase. The event open to the members of the public that are 21 years of age and older.
As the Montessori School of Maui’s primary fundraising event for the 2016-17 school year, Taste of Upcountry event will generate proceeds to support the school’s operating budget.  Each year, the school raises funds for student programs, teachers’ professional development, campus maintenance costs and tuition assistance for students.

As of press time, the following chefs, and restaurants are participating, (subject to change):
Farm to Table Dinner Tastes By:

Sean Christensen, Maui Country Club
Ben Diamond, The Wooden Crate at Lumeria
Gary King, Oceanside Maui
Cameron Lewark, Spago at Four Seasons Resort Maui at Wailea
Jennifer Nguyen, Saigon Cafe
Sheldon Simeon, Tin Roof Maui
Roger Stettler, Taverna
Kevin Bell, Ulupalakua Ranch Store Grill
Uma Dugied, Star Anise Catering
Desserts by:
Emily King, Oceanside Restaurant

Cocktails & Bar Service By:

Ross Steidel, Perfect Pour Maui

Hali’imaile Distilling/Pau Vodka

Taste of Upcountry’s corporate sponsors include: 

Hawaii Petroleum
Pacific Rimland/Goodfellow Brothers Inc.

Hope Builders
The Rice Partnership

General Admission tickets start at: $100. Seated General Admission Tickets are $125 and VIP Tables of 10 start at $2500. To purchase tickets, or to find more information and a description of VIP perks, please visit: or call: (808) 573-0374

Beet Kvass



Photo credit: Bella Doty
Beet kvass carries with it all the benefits of beets, marrying them with the benefits of fermented foods for a deeply cleansing tonic. Beets possess a strong antioxidant capacity with an ORAC value of 1,776 which may be why beet kvass is considered a nourishing tonic for the liver, blood, and intestinal tract. The fermentation process enhances the already strong nutritional profile of raw beets, increasing levels of food enzymes and B vitamins. It also inoculates the beets with beneficial bacteria which support immunity and digestive system health.
It is easy to make and delicious when chilled. A 4 oz drink twice a day is sure to soothe your tummy and delight your palate.
Course: Drinks
Author: Susan Teton


  • Peeler
  • Knife
  • Glass Jar With Lid, Fermentation Crock, Or Canning Jar (Don’t Use Plastic Or Metal)
  • Cheesecloth(Optional)


  • 2-3 Beets
  • 1-2 Tbs. Sea Salt
  • Whey, Kefir Starter Or Living Sauerkraut Juice (As A Fermenting Agent) (As A Fermenting Agent, Recipes For Each Below)
  • Optional: Additional flavorings like ginger, turmeric, lemongrass, rosemary, peppers, allspice, coriander, cardamom, or orange peel make for lively and highly medicinal kvass. Experiment to your own liking.


Prepare Starters(Any Below Work).

  • Whey Starter: Strain fresh live plain yogurt through a cheesecloth capturing the liquid whey, or use a Greek yogurt maker to access the whey from the yogurt. Use about 1/4 cup of whey per quart of kvass. Whey does have a slight effect on the flavor.
  • Kefir Starter: Mix the kefir starter in about a cup of lukewarm or room temperature water. When the starter crystals are thoroughly blended with the water, add them to the kvass water mixture. Kefir starter is flavor neutral.
  • Juice from Sauerkraut or Cultured Veggies: Use about 1/3 cup fresh live juice to ferment the batch. This juice also has an effect on the flavor. Don’t use juice from pasteurized sauerkraut or kimchi as it is not living.

Prepare Beets.

  • Wash, peel, and chop enough beets to fill about one-third of the container you will be using to ferment the kvass.
  • After peeling the beets, chop them into small pieces about the size of a green olive. If the pieces are too small or grated the kvass may result in an alcoholic type beverage. Alternatively, cutting them into large pieces may result in a weaker beverage.

Prepare Kvass.

  • Combine the beets, starter of choice, salt (to taste), and any other flavorings to the jar and fill with water.
  • Secure the lid, and cover the jar with a light towel to keep out the light. Set in a cool dry place to ferment for 1 week and then decant.
  • Once decanted, leave the beets and flavorings in the jar and make another batch by filling the jar with water, salt, and about 1/2 cup of the batch you just decanted. This will serve as your fermenting agent this time around. I have found that my second batch is always weaker, but always good!


The salty brine is what keeps your kvass from molding, and of course, provides flavor and minerals. However, there are many times I went to decant my kvass and there are small mold discs floating on the top. This does not seem to affect the kvass. Remove the mold and then taste your kvass. You will taste if anything has gone wrong with it. I have never experienced a batch going bad even though some mold will appear. In addition, the beets and other foods added take on a new look and color as they ferment. Don’t let this concern you. It will still be yummy.
Once you have completed the process for either one or two batches you can discard the beets to the compost pile or cook them in a little water until soft. With a little butter and some salt, they are delicious!

Elder Fashioned



Photography by Trish Barker
Course: Drinks
Servings: 1 Drink
Author: Stephani Smith from Garnish Craft Cocktail Catering


  • Cocktail Glass
  • Cocktail Shaker
  • Strainer
  • Something To Smoke Glass With


  • 1/4 oz. Dry Vermouth
  • 1/4 oz. St. Germain Elderflower Liqueur
  • 2 oz. Kōloa Dark Rum
  • A Dash Of Angostura Bitters
  • Splash Of Water
  • Orange Zest
  • Smoked Kiawe Wood Glass
  • Flower To Garnish


  • Smoke cocktail glass.
  • Add all ingredients to the shaker; shake.
  • Strain into a smoked rocks glass over a large ice cube.
  • Squeeze orange zest over the cocktail, discard. 
  • Garnish with flower and enjoy!


Garden Isle



Photography by Trish Barker
Course: Drinks
Servings: 1 Drink
Author: Stephani Smith from Garnish Craft Cocktail Catering


  • Pint Glass


  • 1 Strawberry (Chopped)
  • 1/2 inch Cucumber Slices (Chopped)
  • 1/2 oz. Honey Syrup (1:1)
  • 5 Mint Leaves
  • 1/2 oz. Fresh-Pressed Lime
  • 1 oz. Aperol
  • 1 ½ oz. Kōloa White Rum
  • 1 oz. Soda Water
  • Cucumber Slices (To Garnish)


  • Muddle cucumber, strawberry honey syrup.
  • Add the remaining ingredients to the pint glass, less the soda, and shake.
  • Add the soda water, then strain into a rocks glass over ice.
  • Garnish with cucumber and enjoy!

Haupia Nightcap



Photography by Trish Barker
Course: Drinks
Servings: 1 Drink
Author: Stephani Smith from Garnish Craft Cocktail Catering


  • Pint Glass
  • Strainer


  • 1/2 oz. Coconut Milk
  • 1 oz. Cold Coffee
  • 1 oz. Koloa Coconut Rum
  • Vanilla Bean Powder And Chocolate-Covered Espresso Bean (To Garnish)


  • Add all liquid ingredients to pint glass; shake.
  • Strain into a small glass and garnish with a pinch of vanilla bean powder and a chocolate-covered espresso bean.

Kaua’i Kolada

Recipe by Stephanie Krieger

1ó oz. Nani Moon Pineapple Lime Mead

. oz. Ocean Vodka

. oz. Koloa Coconut Rum

1ó oz. fresh coconut water

2 oz. fresh pineapple Juice

Squeeze fresh lime


Stir to blend, and drop in a couple of ice cubes.

A Winning Cocktail – Poi Dog


Photography by Jessica Pearl
This 2015’s winner of the ULTIMATE OCEAN COCKTAIL CONTEST was Ross Steidel of Perfect Pour Maui.
Course: Drinks
Servings: 1 Drink
Author: Ross Steidel


  • Saucepan
  • Strainer
  • Mixing Tin
  • Collins Glass


  • 1½  oz. Ocean Organic Vodka
  • 2½  oz. Fresh-Squeezed Pomelo Or Grapefruit Juice
  • 3/4 oz. Yuzu Citrus (Recipe Below)
  • 1/4 oz. Yuzu Juice
  • 1/2 oz. Lemon Juice
  • 3/4 oz. Thai Basil And Black Peppercorn Syrup (Recipe Below)
  • 1 Tbs. Whole Black Peppercorns
  • 1/2 Tbs. Cracked Peppercorns
  • 1 Cup Water
  • 1 Cup Sugar
  • 7 Stems Of Basil (Plus One Sprig For Garnish)


Prepare Yuzu Citrus.

  • Mix yuzu juice and lemon juice.

Prepare Thai Basil And Black Peppercorn Syrup.

  • In a saucepan, roast whole black peppercorns + cracked peppercorns over high heat for 6 minutes (until aromatic).
  • Add 1C. water + 1C. sugar. Stir, bring to a boil, let cool.
  • Add stems of Thai basil, rest overnight.
  • Strain syrup to remove peppercorns and basil.

Prepare Cocktail.

  • Rim half of Collins glass with salt and pepper.
  • In a mixing tin, combine Ocean Organic Vodka, Thai basil and black peppercorn syrup, yuzu citrus, and fresh-squeezed pomelo or grapefruit juice and shake for 10 seconds.
  • Strain over fresh ice into Collins glass. 
  • Garnish with one sprig of Thai basil and enjoy!

Hibiscus Mojito


Course: Drinks
Servings: 1 Drink


  • Cocktail Shaker
  • Strainer


  • 15-20 Mint Leaves (Plus Nice Sprig For Garnish)
  • 1 tsp. Sugar
  • 1 oz. Fresh Lime Juice
  • 2 oz. Koloa Rum, Kaua‘i White
  • 6 oz. Hibiscus Tea


  • In the bottom of a cocktail shaker, muddle the mint leaves with the sugar and lime juice (the sugar granules help bruise the mint and extract flavor).
  • Add the rum, hibiscus tea, and a few ice cubes, and shake well.
  • Strain into an ice-filled glass. Garnish with a mint sprig and serve.

Keith Mallini of Sheraton Kona’s Rum Cocktail

Photo by Kirk Shorte


  • 1 oz local rum
  • 1 oz local vodka
  • .5 oz butterscotch liqueur (Optional)
  • Fresh pineapple juice
  • Muddled fresh pineapple
  • Float of local dark rum

Winter weather in Hawaii can be considered mild by many we wanted to share a cold version of “hot” buttered rum cocktail by Keith Mallini, General Manager of Rays on the Bay at Sheraton Kona, Hawaii Island. This recipe can be found on their new bar menu along with some other delicious new cocktails. We suggest inviting a few friends and watch the sunset and ask Keith to make this cocktail for you…with or without the winter weather.