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.
1 pound vine-ripened tomatoes 1 cup celery leaves ¼ cup chopped onion ¼ cup fresh pineapple 3 tablespoons sugar Black pepper to taste
TOMATO JUICE METHOD:
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.
BLOODY MARY INGREDIENTS:
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
BLOODY MARY METHOD:
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.
Recipe Adapted from Michelle T.M. LeePhotography by Mieko Horikoshi
1-2Ripe Avocados( We Prefer Hawaiian Haas Variety )
3CupsIce Cold Rice Milk
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.
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.
Servings: 28 oz. Drinks
Author: Michelle T.M. Lee
23 InchCinnamon Sticks
2"Peeled Ground Fresh Turmeric
2"Peeled Ground Fresh Ginger
2tsp.Homemade Vanilla Extract
½tsp.Coarse Ground Black Peppercorns
Combine all ingredients except ground cinnamon in a small saucepan and heat to a simmer.
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.
Author: Ka'ai Fong
1oz.Fresh Red Bell Pepper Juice
½oz.Fresh Pineapple Juice
¾oz.Fresh Lime Juice
1oz.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.