Chinatown Scavenger Hunt for Charity

2011
04/15
CATEGORY
Uncategorized
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Waikiki Cocktail Scavenger Hunt

Excited for our fundraiser at Nobu this Sunday. Come check it out. Prizes from Apartment3, Nobu, Halekalani and more. Let’s do it.

2011
03/14
CATEGORY
Uncategorized
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Hawaii Cocktail Catering

Recently, I partnered up with Maria Burke and started a cocktail company. We call ourselves imbibe Hawaii. The goal of our start up is to extend quality cocktails into peoples everyday lives. Whether it’s a wedding or a cocktail party, we are looking to give people cocktails that are higher quality and sourced with love. Simple as that.


Want to hook up with us? Let’s chat. info [at] imbibehawaii.com

2011
02/04
CATEGORY
stray thoughts
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The Prado

Tequila has made a hell of a comeback. Everywhere you look there is a new brand eyeing the perfume bottle at the top of the industry. FInd one you like; drink it. I really don’t care which brand you choose, but here is some advice on some cocktails to make with your choice agave spirit.

You like margaritas? Make ‘em. Other than that the most simple drinks are substitution cocktails. Tequila old-fashioneds, hell yes. Manhattans, of course. Other favorites are the Rosita and the Prado. The latter is a very simple “sour” cocktail using maraschino as the sweetener and lime as the sour. The drink is damn good and egg whites extend the mouthfeel of the maraschino liqueur adding a complex element to a simple drink.

Prado
1 1/2 oz tequila
3/4 oz lime juice
1/2 oz maraschino
1/2 egg white
dry shake ingredients then add ice shake properly and strain into coupe class

Damn fine drink.

2011
02/03
CATEGORY
Libations
Liquor
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Today’s Morning Show

I’m not much for early shows. However, today I visited the folks at Hawaii News Now on their Sunrise program. Alison with Lei Chic has a biweekly segment and wanted to try some things. I gave them a couple ideas for New Years Eve cocktails with local spirits. The first drink I shared was the Old Cuban. Next, I went with a very simple non-alcoholic drink with the seemingly ever-present elderflower and bubbles. Begrudgingly, I ran out of time and didn’t get to share the most interesting drink I had prepped for. The Bali Hai is truly local and its complex blend of okolehao, local fruit flavors and champagne is remarkable. The tiki New Year is waiting.

Okolehao is a dead liquor from pre-colonized Hawaii. Recently, a local rum maker started making the ti leaf liquor again but has sweetened it up to liqueur status. I’m not too sure about the authenticity of the product but the flavor is interesting. I’ve modified the recipe to fit what I think is a bit tastier.

Bali Hai
1 oz okolehao liqueur
1/2 oz light rum
1/4 oz orange juice
1/4 oz pineapple juice
1/4 oz guava nectar
barspoon passion fruit juice
1/4 oz orgeat
3/4 oz lemon juice
2 oz champagne
Combine everything but champagne in a shaking tin with crushed ice. Shake and pour into a glass. Top with champagne.

Just so there are no questions on the Old Cuban, I’ve attached a recipe.

Old Cuban
1 1/2 oz aged rum
3/4 lime juice
3/4 simple syrup
8-10 mint leaves
dash old fashioned bitters
1 oz champagne
Shake all ingredients with ice and double strain into glass. Top with champagne.
2010
12/30
CATEGORY
Libations
1 comment

Sapphire- by Bombay

The blue bottle is the vodka drinker’s gin. Let’s not hold that against the folks at Bombay Sapphire. They throw a hell of a party and we enjoyed ourselves at pearl “ultralounge,” whatever that is. Here is a video to prove it. Mahalo to the Bacardi folks for setting it up and Ryan for the rad video.

2010
11/01
CATEGORY
Liquor
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Of Mules and Mojitos

There are many a cocktalian that would love to take credit for reviving the craft of bartending. One of the few (very few) that deserves a pat on the back is Audrey Saunders. Her moscow mule, gin-gin, and mojito plays together like a fine concert. The familiar sugar, lime and classic mint balance with the botanicals from the gin and spice of ginger beer. This is one of the first versions in our little cocktail world of taking a classic and making it better. Not different; better.

The Gin-gin Mule
6-8 mint sprigs
1/2 oz lime juice
1/2 oz simple syrup
1 1/2 oz dry gin
1 oz  ginger beer
muddle lime, syrup and mint lightly
add ice, gin and beer and incorporate all using a bar spoon
garnish with mint sprig

 

In the spirit of experimentation, feel free to find your own favorite version of this modern cocktail marvel. Switch out the spirit to something a little different or add some ginger syrup to knock it up a kick. No ginger beer? Use ginger syrup and soda water to mimic the beer. If you’re feeling extra ambitious, make your own ginger beer then top the drink with soda water to keep the bubbles. Audrey Saunders would approve.

2010
10/29
CATEGORY
Libations
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Where are you?

One of the worst things about the way I have set my schedule is that this question becomes difficult to answer. I figured I could give you all a heads up as to my regular schedule so you can feel free to stop by whenever you have the time.

Tuesday: apartment3 in the century center.

Thursday: TOWN in Kaimuki.

Friday: apartment3 again

Shoot me an email for private gigs at imbibehawaii[at]gmail[dot]com

2010
10/26
CATEGORY
stray thoughts
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Aviation

Every Drop Counts

I don’t write enough about cocktails. Not that I need to write about every classic but the story behind each libation is fun and every drink tastes better with a story.

For years, the Aviation was relegated to a sad, sad drink made of gin, lemon and maraschino liqueur. Because of the lack of crème de violette in the American market the complexity of the cocktail was sorely wanting. However, Eric Seed has recently revived the cocktail with his introduction of Rothman & Winter Crème de Violette to our Hawaii market last month. This has local cocktail geeks flipping out a bit. Adding the creme liqueur to the three prior ingredients pushes the cocktail into another level, a place reserved for Zeus and Hera.

I’ve seen varying recipes for this lofty classic, but the one that I found to be my favorite is below. I hope you enjoy it.

Aviation:

Soaring

1 3/4 oz gin (I like Plymouth in this instance)
1/2 oz fresh pressed lemon juice
1/2 oz maraschino liqueur (just a tad under)
1/4 oz Rothman and Winter Crème de Violette (just a tad more)
Shake hard over ice for 20 seconds
Strain into a chilled cocktail glass

Below I am going to attach a list of products that are only recently available in the Aloha state. All are brought in by Southern Wine and Spirits in conjunction with Haus Alpenz.

1. Zirbenz Stone Pine Liqueur of the Alps
2. Rothman & Winter Orchard Apricot Liqueur
3. Rothman & Winter Crème de Violette
4. Cocchi Americano
5. Dolin Dry, Blanc and Sweet Vermouths
6. Hayman’s Old Tom Gin
7. Pear Williams Purkhart Alto Adige Eau-de-Vie
8. Smith & Cross Jamaican Rum
9. John D. Taylor’s Velvet Falernum

2010
10/26
CATEGORY
Libations
Liquor
1 comment

TOWN

Corpse Reviver and Negroni

TOWN is a far cry from a typical watering hole, but you’d be lucky to stop at the ten person bar for a classic libation. Generally, the cocktails are improved versions of world class drinks. The little white lie, the corpse reviver #2, 9th and why?, and a myriad of other drinks stand out.

Dave Power, the barman, is utterly immersed in all things cocktail. Listen to him geek out about an amaro or ice and you’ll realize that this man takes drinks seriously. A few of my favorite drinks Dave has whipped up for me include the Oronoco (espresso, egg, rye, and sugar),  toronto (whiskey, sugar and fernet), the last word (maraschino, lime, gin and green chartruese) and his local mai tai (recipe is a secret).

His obsession has lead to a simple and changing menu for cocktails and brews.  A few of the fantastic accoutrements that he has in house include homemade orgeat, house made grenadine, always fresh squeezed citrus and a ton of fun infusions. Some of the finer infused spirits include a fig vodka, almond bourbon and coffee liqueur.

happiness

another lovely concoction

Not to be a one horse carriage, Dave will give you some of the most inspired drink, a service unmatched at any cocktail bar in town, and he’ll pair the unrivaled food with the perfect beer, wine or cocktail. Go try it out. Oh yeah, the kitchen is pretty good too (More like award winning).

The kitchen has a credo that I wish the whole city lived  by; Local first, organic whenever possible, and with Aloha always. The kitchen runs a special dinner every week pairing wine, cocktails and liquor with a few courses for only a $25 price tag. The ever changing menu is not to be missed , but some standards include a perfect ahi tartare, hand cut pasta, and gnocchi.

My advice is to get to TOWN soon, sit at the bar, tell Dave what you like and let him craft you a wonderful drink.

2010
10/21
CATEGORY
Bars
1 comment
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