Category: Edible Drinks

Kombucha Cocktail


Photography by Barry Frankel
Course: Cocktail, Drinks
Author: Valley Isle Kombucha


  • Tall Glass
  • Shaker


  • 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.

The Firecracker

Photo credit: Ashleigh Wiehl, PAU Maui Vodka

Heat meets sweet in this perfect July 4th cocktail you will want to make all summer long.

Makes 1 cocktail:

2 oz. PAU Maui Vodka
3 oz. fresh watermelon juice
1/2 oz. agave nectar
1 oz. fresh lime juice
2 jalapeño slices
Rim: Hawaiian black salt
Garnish: watermelon cube and jalapeño slice

First, dip the rim of a short glass in lime juice and then Hawaiian black salt, and fill with ice. Second, combine PAU Maui Vodka, jalapeño, and watermelon and lime juices in a shaker and muddle well. Add agave nectar and ice and shake until very cold. Strain into your rimmed and ice-filled glass, and garnish. Cheers and enjoy!

Party tips from PAU Maui Vodka:

  • When serving a crowd: Prep ahead of your guests’ arrival by multiplying the recipe by how many drinks you expect to serve, and present your batched cocktail in a drink dispenser or carafe. Display already skewered garnishes along with pre-rimmed glasses and a bucket of ice, and let your guests have fun building their Firecracker cocktails.
  • Not spicy savvy? Omit the jalapeño altogether, or only include on garnish skewers.

Papaya Leaf Tea



Photography by Mieko Horikoshi
Course: Drinks
Servings: 1 Liter


  • Pot


  • 3 - 5 Medium / Large Papaya Leaves
  • 2 Liters Water


  • Boil the leaves in the water till it’s reduced to about half the quantity.
  • Let cool, discard the leaves, and consume in small doses.

Hawaiian Style Bloody Mary


1 pound vine-ripened tomatoes
1 cup celery leaves
¼ cup chopped onion
¼ cup fresh pineapple
3 tablespoons sugar
Black pepper to taste


Add all ingredients to a medium stainless-steel pot
and cook for 45 minutes. Allow to cool and strain
through sieve, chinois or food mill. Chill in glass jar.


¼ cup (2 ounces) homemade tomato juice
3 tablespoons (1 ½ ounces) vodka
3 tablespoons (1 ½ ounces) pineapple juice
1 teaspoon Worcestershire sauce
3/4 teaspoon freshly grated horseradish
3 dashes hot pepper sauce
1 pinch salt
1 dash black pepper, freshly ground
¼ teaspoon fresh lemon juice
1 fresh pineapple spear
About 1 cup ice cubes


Combine homemade tomato juice, vodka, Worcestershire sauce, horseradish, hot sauce, salt, pepper and lemon juice in a shaker. Fill an 11oz highball glass with ice, and add pineapple spear. Pour Bloody Mary mixture into the glass.

Avocado Milk


Recipe Adapted from Michelle T.M. Lee
Photography by Mieko Horikoshi
Course: Drinks


  • Blender


  • 1-2 Ripe Avocados ( We Prefer Hawaiian Haas Variety )
  • 3 Cups Ice Cold Rice Milk
  • 1 tsp. Fine Sugar


  • Chill and half the avocado, peel and remove the seed.
  • Place the avocado, rice milk and sugar in a blender and blend until smooth.
  • Pour in a chilled glass, garnish if desired and serve.


The recipe calls for rice milk that was already sweetened. We also tested this recipe with skim milk, whole milk and coconut milk. We preferred rice milk and felt 1 teaspoon of sugar was good for our taste. You need the sweet to balance out the fat from the avocado. Always adjust the recipe to suit your own taste.


`Awa was one of the original canoe crops brought to Hawai`i in sailing canoes by the earliest Polynesian voyagers. The word `awa (pronounced ah-vah with the “w” as a “v” sound) means “bitter.” A member of the pepper family, the plant grows well at low ele-vations where there is constant moisture and partial sun. Though it now can be found growing wild, it is also cultivated throughout the Pacific Islands, where it is called Kava or Kava Kava. More than a dozen varieties of `awa were known in old Hawai`i.

`Awa’s roots – as well as its leaves, stem and bark – can be used medicinally to treat the following maladies: general debility, wea-ry muscles, chills, colds, headaches, lung and other respiratory diseases such as asthma, displacement of the womb, diabetes, congestion of the urinary tract, and rheumatism.

`Awa is used principally as a sedative to induce relaxation and sleep, and is especially potent in combination with lomi lomi massage. It is also used as a tonic when people feel weak, as it is stimulating and refreshing, unless drunk in large quantities. Over indulgence in `awa can adversely (but temporarily) affect the skin and eyes.

Iced Golden Milk


Written by Michelle T.M. Lee.
Photography by Edible Hawaiian Islands.
As with any recipe, you can adjust ingredients to your own taste. In the edible Hawaiian Islands test kitchen we modified this recipe 8 different times. We also preferred using fresh coconut milk rather than almond or macadamia nut milk due to the fat content. Using powdered turmeric and powdered ginger were also good substitutes, if you can’t access fresh. And it was delicious hot but in the warm Hawaiian weather, iced is even better.
Course: Drinks
Servings: 2 8 oz. Drinks
Author: Michelle T.M. Lee


  • Small Saucepan


  • 2 Cups Non-Dairy Milk
  • 2 3 Inch Cinnamon Sticks
  • 2" Peeled Ground Fresh Turmeric
  • 2" Peeled Ground Fresh Ginger
  • 2 Tbs. Local Honey
  • 2 tsp. Homemade Vanilla Extract
  • ½ tsp. Coarse Ground Black Peppercorns
  • ½ tsp. Ground Cinnamon


  • Combine all ingredients except ground cinnamon in a small saucepan and heat to a simmer.
  •  Remove from heat, cool, and chill.
  • Serve over ice and top with ground cinnamon.


World’s Best Ocean Vodka Cocktail 2016 Keokea Park



Recipe Courtesy of Ka'ai Fong.
Photography by Jessica Park.
The 3rd Annual Ocean Vodka Showdown has crowned another of its “World’s Best Cocktails.” Created by bartender Ka’ai Fong of the Andaz Maui at Wailea Resort, the “Keokea Park” cocktail was selected as the winner by a panel of judges. This drink will be featured at all outlets at the Sheraton Maui Resort & Spa for a year. A dollar ($1.00) of the sale of each KeoKea Park cocktail ordered will benefit the charity Fong was partnered with, Imua Family Services.
Course: Drinks
Author: Ka'ai Fong


  • 2 oz. Ocean Vodka
  • 1 oz. Fresh Red Bell Pepper Juice
  • ½ oz. Fresh Pineapple Juice
  • ¾ oz. Fresh Lime Juice
  • 1 oz. Adoboloco Mangoes Bumbye Syrup


Prepare Adoboloco Mangoes Bumbye Syrup.

  • Make a simple syrup 1:1 ratio of sugar and water. After making the simple syrup, mix the simple syrup with the Adoboloco Mangoes Bumbye hot sauce 4:1 (4 parts simple syrup and 1 part hot sauce).
  • Mix everything together and garnish with a red bell pepper slice.
  • Serve and enjoy.


Smoked Tomato Gin with Roasted Garlic



Photo by Carolina Korman
Course: Drinks
Servings: 1 Cocktail
Author: Matthew Biancaniello


  • Strainer
  • Cocktail Shaker
  • Foil
  • Air Tight Container


  • 2 oz. Smoked Tomato Gin
  • 3/4 oz. Fresh Lime Juice
  • 3/4 oz. Agave Syrup (1:1 Ratio Of Agave To Water)
  • 3 Cherry Tomatoes
  • 2 Large Basil Leaves
  • 1 Clove Of Roasted Garlic (Peeled)


Prepare Smoked Tomato Gin.

  • To smoke the tomatoes: Add ½ lb. of fresh cherry tomatoes in foil on a BBQ with wood chips, vent the foil. Smoke tomatoes for 15 minutes, cool.
  • Add half a pound of smoked tomatoes with one 750 ml bottle of gin into an air tight container and let it sit in a cool dry place for five days and strain back into the bottle.

Prepare Drink.

  • Muddle all ingredients together except the gin and garnish.
  • Add the gin to ice and shake, then double strain into a coup (cocktail shaker) without ice. 
  • Then place the roasted garlic in the bottom of the coup and add the sprig of flowering garlic chive as a garnish. Enjoy!


Pineapple Tea



Course: Drinks


  • Knife
  • Peeler or Spoon
  • Medium Pot


  • 1 Maui Gold Pineapple
  • 1 Knob of Fresh Hawaiian-Grown Ginger (thumb-size)
  • 2 tsp. Local Honey
  • Water


  • Wash pineapple and remove crown (top), which can be replanted.
  • Cut and remove skin from pineapple.
  • Peel ginger with knife or spoon and slice to ½ inch slices.
  • Add pineapple skin and ginger to a medium pot and cover with water.
  • Cover and bring to a boil then reduce heat and simmer for 30 minutes.
  • Cool tea, remove pineapple skins and ginger, then stir in honey until dissolved.
  • Serve tea cold or hot. Add fresh mint or basil for garnish.