Don’t Mess with a Texas Margarita. Ah the lovely Margarita — so popular, she’s the most widely ordered cocktail worldwide. Some claim the drink originated in Mexico, but legend has it that it was actually head bartender Santos Cruz who first mixed one up in 1948 for legendary singer Peggy Lee at the Balinese Room in Galveston, Texas. Lee’s nickname was Margaret, hence the adaptation of “Margarita.” Today we enjoy all kinds of creative reimagining with fruit additions, flavored tequilas, and various rim spices. (Cucumber Jalapeno Margarita, anyone?)
Course: Cocktail, Drinks
Equipment
Shaker
Margarita Glass
Ingredients
1PartWhite Tequila
½PartCointreau
½PartFresh Lime Juice
Instructions
Fill shaker with ice, tequila, Cointreau, and fresh lime juice.
Wet the rim of the glass with lime and turn upside down in salt to rim the glass.
COCKTALE – A COCKTAIL ETYMOLOGY - HARVEY WALLBANGER
Harvey Wallbanger, the Fictional Liquor Salesman. This 1960s gem is as fun to drink as it is to say. Historian David Wondrich credits its inception to a marketing strategy created by McKesson Imports Company to boost sales of Galliano, an Italian liqueur. The campaign included the Harvey Wallbanger mascot, a surfer-type character who helped put a face to the drink.
Course: Cocktail, Drinks
Equipment
Tall Glass
Ingredients
1½oz.Vodka3 Parts
3oz.Fresh Orange Juice6 Parts
½oz.Galliano1 Part
Instructions
Fill tall glass with ice then add orange juice, Vodka, and Galliano and stir. Serve with orange slice.
The California Mai Tai? Despite its tropical name, this hero of the Tiki generation was said to have been born by the hand of Victor J. Bergeron, proprietor of the California restaurant chain Trader Vic’s. Bergeron reportedly made it for a few mates who were on holiday from Tahiti in 1944, one of whom offered the Tahitian language compliment Maita’i roa ae!, which means “out of this world!” His recipe had no dark rum float, umbrella, or fruit, but today’s version goes something like this:
Course: Cocktail, Drinks
Equipment
Shaker
Highball Glass
Spoon
Ingredients
2oz. Dark Rum
1oz.Light Rum
½oz.Orange Curacao
½oz.Orgeat Syrup
¼oz.Lime Juice
Pineapple Wedge
Maraschino Cherry
1Decorative Mini-Umbrella
Instructions
Shake all ingredients except the dark rum with ice, strain into highball glass, and use a spoon to float the dark rum on top.
Written by Camille Messina of Messina BittersPhotography by Camille MessinaDon’t just serve alcohol. If you really want a memorable party with friends and family, mix up a special drink using cannabis.That’s what a growing number of home bartenders are doing, and why not? The majority of the United States has now legalized marijuana in some form. Depending on the strain of cannabis you use, the experience can range from a chatty evening full of laughter to a nightcap that puts you at ease.Here’s how to make a great cannabis cocktail.KNOW YOUR CANNABIS: THC AND CBDMarijuana has a lot of compounds in it. One of the most important is THC, the psychoactive substance that makes you feel euphoric.The amount of THC in marijuana can vary greatly depending on the strain, so it’s best to buy cannabis that has been tested in a lab. Generally, 1 gram of cannabis contains 15% THC, or 150 milligrams.Another major compound in marijuana is CBD, which has medicinal effects without the high. You might also be asked if you want a Sativa or an Indica strain. Sativa cannabis strains are known to be more social and energizing. Indicas are typically more relaxing.ESTIMATING DOSING & PARTY PLANNINGWhen planning a cannabis cocktail party, you’ll want to have non-alcoholic drinks and plenty of food available. Plan for safe rides home and encourage everyone to take their time between infused cocktails.In these recipes, we use homemade cannabis tinctures stored in dropper bottles. Each dropper will have roughly 5 milligrams of THC, depending on the cannabis strain.Cannabis affects everyone a little differently. For dosing, I recommend starting with 5 milligrams of THC per drink. Then wait at least an hour and see how you feel. The effects can vary depending on several factors, like how recently you’ve eaten and how often you ingest cannabis.ACTIVATIONBefore you infuse your cannabis, it must be activated. The THC molecule starts out with an extra acid attached to it. You need to release it through a process called decarboxylation. This step is necessary in order to feel the euphoric effects associated with consuming cannabis. Decarboxylation isn’t as scary as it sounds:Preheat your oven to 240° F.Remove stems and seeds from the cannabis. Break up the cannabis with a clean coffee grinder that you no longer plan to use for anything else. Line a cookie sheet with aluminum foil. Spread out your cannabis in an even layer. Bake the cannabis for an hour or until it’s toasted golden brown. Tincture recipes can be found here https://ediblehi.com/creating-cannabis-cocktails/
Course: Drinks
Equipment
Melon Baller
Highball Glass
Shaker
Ingredients
2oz.Vodka
1oz.Cointreau
2oz.Fresh Lilikoi Juice
½oz.Simple Syrup
1DropperMint Cannabis Tincture
1Mint SprigFor Garnish
Lilikoi Seeds
Dragon Fruit For Garnish
Ice
Instructions
Using a melon baller create little spheres of red dragon fruit.
Prepare a highball glass filled with alternating ice cubes and dragon fruit spheres.
Combine vodka, Cointreau, lilikoi juice, and simple syrup in a shaker filled with ice. Shake for 10 seconds and strain into prepared glass.
Top with lilikoi seeds and garnish with a sprig of mint.
Add the tincture.
Notes
Camille Messina’s passion for medicinal plants led her to open the world’s first legally-recognized cannabis-infused cocktail bitters company. Splitting her time between her homes in Portland, Oregon, and the Big Island of Hawai‘i, Camille is forever inspired to perfect the cannabis-infused cocktail, learn more about the plants she loves and make bitters that are even better.
Written by Camille Messina of Messina BittersPhotography by Camille MessinaDon’t just serve alcohol. If you really want a memorable party with friends and family, mix up a special drink using cannabis.That’s what a growing number of home bartenders are doing, and why not? The majority of the United States has now legalized marijuana in some form. Depending on the strain of cannabis you use, the experience can range from a chatty evening full of laughter to a nightcap that puts you at ease.Here’s how to make a great cannabis cocktail.KNOW YOUR CANNABIS: THC AND CBDMarijuana has a lot of compounds in it. One of the most important is THC, the psychoactive substance that makes you feel euphoric.The amount of THC in marijuana can vary greatly depending on the strain, so it’s best to buy cannabis that has been tested in a lab. Generally, 1 gram of cannabis contains 15% THC, or 150 milligrams.Another major compound in marijuana is CBD, which has medicinal effects without the high. You might also be asked if you want a Sativa or an Indica strain. Sativa cannabis strains are known to be more social and energizing. Indicas are typically more relaxing.ESTIMATING DOSING & PARTY PLANNINGWhen planning a cannabis cocktail party, you’ll want to have non-alcoholic drinks and plenty of food available. Plan for safe rides home and encourage everyone to take their time between infused cocktails.In these recipes, we use homemade cannabis tinctures stored in dropper bottles. Each dropper will have roughly 5 milligrams of THC, depending on the cannabis strain.Cannabis affects everyone a little differently. For dosing, I recommend starting with 5 milligrams of THC per drink. Then wait at least an hour and see how you feel. The effects can vary depending on several factors, like how recently you’ve eaten and how often you ingest cannabis.ACTIVATIONBefore you infuse your cannabis, it must be activated. The THC molecule starts out with an extra acid attached to it. You need to release it through a process called decarboxylation. This step is necessary in order to feel the euphoric effects associated with consuming cannabis. Decarboxylation isn’t as scary as it sounds:Preheat your oven to 240° F.Remove stems and seeds from the cannabis. Break up the cannabis with a clean coffee grinder that you no longer plan to use for anything else. Line a cookie sheet with aluminum foil. Spread out your cannabis in an even layer. Bake the cannabis for an hour or until it’s toasted golden brown. Tincture recipes can be found here https://ediblehi.com/creating-cannabis-cocktails/
Course: Drinks
Equipment
Blender
2 Glasses
Ingredients
3oz.Koloa Coconut Rum
2oz.Maraschino Liqueur
2oz.Fresh Lime Juice
1oz.Simple Syrup
¼Medium-Ripe Avocado Peeled and Pitted
1½CupsIce
2DroppersVanilla Orange Cannabis Tincture
Instructions
Blend all the ingredients, except the tincture, until smooth, about 20 seconds.
Split the cocktail between two glasses.
Add 1 dropper of tincture to each glass. Stir. Garnish with a lime wheel and enjoy!
Notes
Camille Messina’s passion for medicinal plants led her to open the world’s first legally-recognized cannabis-infused cocktail bitters company. Splitting her time between her homes in Portland, Oregon, and the Big Island of Hawai‘i, Camille is forever inspired to perfect the cannabis-infused cocktail, learn more about the plants she loves and make bitters that are even better.
Packed with delicious recipes, natural remedies, gardening tips, crafts, and more, this indispensable lifestyle reference makes earth-friendly living fun, real, and easy. Whether you live in a city, suburb, or on land in the country, this essential guide for the backyard homesteader will help you achieve a homespun life–from starting your own garden and pickling the food you grow to pressing wildflowers, baking sourdough loaves, quilting, raising chickens, and creating your own natural cleaning supplies. In these beautifully illustrated pages, makers will find an indispensable home reference for sustainability in the 21st century. Delve into enticing recipes and step-by-step directions for creating fun, cost-efficient projects that will bring out your inner pioneer. Filled with more than 300 color photographs, this relatable, comprehensive book contains time honored-wisdom and modern know-how for getting back to basics.
Size: 7.6” x 9.8” Softcover ISBN-13: 978-1426220548
BY MUSA DAGDEVIREN The definitive cookbook of hearty, healthy Turkish cuisine, from the leading authority on Turkey’s unique food traditions, Musa Dagdeviren, as featured in the Netflix docuseries Chef’s Table.Vibrant, bold, and aromatic, Turkish food – from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples such as dips, pilafs, and stews – is beloved around the world. This is the first book to so thoroughly showcase the diversity of Turkish food, with 550 recipes for the home cook that celebrate Turkey’s remarkable European and Asian culinary heritage – from little-known regional dishes to those that are globally recognized and stand the test of time, be they lamb kofte, chicken kebabs, tahini halva, or pistachio baklava.
It’ll be a night of incredible food for a good cause on Friday December 9, 2016 when the Hawai‘i Island Paina takes place at Merriman’s Waimea with guest chef Mark “Gooch” Noguchi of O’ahu. This farm-to-table culinary experience, in which Chef Noguchi of the Pili Group will team up with Merriman’s own chef Vince McCarthy, is the first of two fundraisers held statewide for the Hawai‘i Islands Land Trust (HILT). The second fundraiser will be held on Kauai on Sunday December 18, 2016 in collaboration with Chef Sheldon Simeon of Tin Roof Maui at Merriman’s Fish House in Poipu, Kauai, Hawai’i.
With this much talent in the kitchen it’s going to be a lot of fun to see – and taste – the delectable dishes prepared by the chefs, each a leader in Hawaii’s sustainable food movement. This is a wonderful opportunity to experience how award-winning chefs use the wide variety of foods produced and raised right here in the islands.
There’s a close connection between cooking with locally sourced fresh food and preserving the land from which that food came. Thus it’s only fitting that fundraisers for the state’s largest land trust are being held at restaurants owned by Peter Merriman, a long time champion and ardent supporter of local farmers, ranchers, and fisherman. Peter, a past HILT board president, pioneered Hawaii’s Regional Cuisine movement more than 25 years ago. His Waimea restaurant, like his other establishments on Maui and Kauai, are built on the premise of serving the freshest, Hawaii grown food. In fact, 90 percent of Merriman’s food is locally grown and raised.
At their very core, the mission of each of Peter’s restaurants reflect a deep respect for the land and the people who work that land. This core mission is seen in their “Do the Right Thing” campaign and is instilled in every member of the Merriman’s team.
The Waimea event will also host professional free diving and spear fisherwoman Kimi Werner as their social media ambassador to share this unique experience with others and her own personal take on the collaboration.
Helping to conserve and protect open lands across Hawaii Island is just one way Merriman’s and collaborating chefs like Chef Simeon and Chef Noguchi help to #DoTheRightThing and #MalamaAina. It’s hoped that those attending these mouth-watering Paina’s will also be inspired to help support organizations like HILT.
Hawaii Islands Land Trust is a 501(c)(3) non-profit organization formed in 2011 out of the merger of four local land trusts, and it is the first and only nationally accredited local land trust in Hawai‘i. To date they’ve conserved more than 17,500 acres across Hawaii, protecting scenic views, recreational areas, water and agricultural resources, and historical sites. Fundraisers such as these Paina’s help provide the land trust with much needed funds to conserve additional lands for Hawaii’s future.
Both dinners start at 5:30 pm. Tickets for the Hawai‘i Island Paina are $90 per person; Kauai Paina tickets are $120. To reserve your tickets for this sumptuous culinary soiree, call (808) 244-LAND (5263) or go to www.HILT.org. For more information on Merriman’s restaurants, visit www.merrimanshawaii.com.
Chef Mark “Gooch” NoguchiChef Peter Merriman and Chef Neil MurphyChef Sheldon SimeonKimi Werner photo courtesy of Justin Turkowski
The Blue Dragon is spreading its wings to offer delicious food beyond the Kawaihae restaurant.
Executive Chef and General Manager Noah Hester recently debuted the Blue Dragon Puako Grab & Go in the landmark Puako General Store. And this fall, the new Blue Dragon Wagon will be offering daytime food truck fare from the restaurant’s parking lot.
Hester grew up in Puako and remembers how he and his sister Marley would set up a little mango stand along Puako Beach Drive and then take their hard-earned cash to buy treats at the General Store. Today, Noah’s mom, Mary, owns the store and Blue Dragon operates the on-site kitchen.
From left: Mary Fox, Chef Noah Hester and Marley Taufmann
Noah says the new Puako Grab & Go focuses on “beach-friendly food.” Offerings include sandwiches on fresh-baked breads, salads, spicy clam dip, poke bowls and kim chee kohlrabi with veggies sourced from Blue Dragon’s farm.
“We get fresh fish from local fisherman,” details Noah. “We have a daily hot special or a poke bowl that get posted on the outside blackboard.” Specials are available 11 a.m.-3 p.m. weekdays.
A refrigerator case is stocked daily with Grab & Go items that are available during store hours: 8 a.m.-7 p.m. daily. Noah says everything is priced under $12.
Tables are set up on the store’s front porch for casual dining. Grab & Go uses all compostable carryout containers.
The new Blue Dragon Wagon is equipped with a flat top grill, deep fryer and refrigerator to prepare a variety of hot sliders, kosher hot dogs, hand-cut french fries, made-to-order pork belly musubis, mini Dragon Ballz with crispy blue crab and chipolte aioli, mango summer rolls and an FBI Salad—compiled of “everything from the Big Island.” Noah says the food truck will also be available for mobile catering.
To get the latest Blue Dragon news, signup for the e-newsletter at www.bluedragonrestaurant.com or check out Blue Dragon Restaurant on facebook.
Acmella oleracea (syn.Spilanthes oleracea, S. acmella) is a species of flowering herb in the family Asteraceae. Also known as the toothache plant. Its native distribution is unknown, but it is likely derived from Brazil and widely grown in tropical climates, such as Hawaii. It is grown as an ornamental and it is used as a medicinal remedy in various parts of the world. A small, erect plant, it grows quickly and bears gold and red inflorescences.
For culinary purposes, small amounts of shredded fresh leaves are said to add a unique flavor to salads. Cooked leaves lose their strong flavor and may be used as leafy greens. Both fresh and cooked leaves are used in dishes. They are combined with chilis and garlic to add flavor and vitamins to other foods.
The flower bud has a grassy taste followed by a strong tingling or numbing sensation and often excessive salivation, with a cooling sensation in the throat. The buds are known as “buzz buttons”, “Szechuan buttons”, and “electric buttons”.