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- 1/4 cup spiced rum (click for recipe)
- 4 1/2 teaspoons orgeat syrup (such as Brooklyn Orgeat Works or Monin)
- 2 tablespoons fresh lime juice
- 2 dashes Peychaud's bitters
Gently muddle (or mix with a swizzle stick) rum, orgeat syrup, lime juice, simple syrup, and 2 mint sprigs in a cocktail shaker. Cover and shake well. Pour into a Pilsner or Collins glass. Fill glass halfway with crushed ice, pushing mint toward bottom of the glass. Stir with a swizzle stick. Top with more crushed ice, mounding over rim of the glass. Top with bitters. Garnish with 2 mint sprigs.
Nutritional ContentOne serving contains: Calories (kcal) 214.6 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 18.2 Dietary Fiber (g) 0.1 Total Sugars (g) 14.6 Net Carbs (g) 18.1 Protein (g) 0.1 Sodium (mg) 1.2Reviews Section
Kona Swizzle - Recipes
We love Mojitos . On a sweltering day, nothing beckons more than the mix of cool mint and booze, assuming your bartender will even make one for you. But the bracing Caribbean beverage requires too much work for some situations with its muddling , muddling and more muddling. Fortunately, a Mojito isn’t the only way to satisfy a minty craving or give use to that handle of white rum that’s been gathering dust on your bar cart . Here are seven refreshing cocktails that Mojito lovers will enjoy.
Rangpur limes, botanically classified as Citrus x limonia, are small fruits that grow on trees that can reach up to six meters in height and are members of the Rutaceae or citrus family. Also known as Kona limes in Hawaii, Canton lemon in China, Cravo lemon in Brazil, Hime lemon in Japan, and Mandarin lime in the United States, there are at least twenty known varieties of the Rangpur lime and despite its name, Rangpur limes are not a lime at all but are a cross between a lemon and a mandarin. Rangpur limes earned their name from their acidic nature and ability to be substituted in recipes for lemons or limes. Commonly used as an ornamental plant and as rootstock for other citrus, Rangpur limes are favored by chefs and home cooks for their tangy, smoky flavor and both the zest and juice are used for sweet and savory applications.
Rangpur limes are an excellent source of vitamin C and also contain calcium, phosphorus, and potassium.
Mai-Kai Cocktail Recipes
Updated April 11, 2021
This is a handy index of all the cocktails reviewed in our Mai-Kai Cocktail Guide. They’re listed alphabetically by source for easy reference. Check the guide and the links below for full details and more on these amazing drinks.
* Downloadable, printable checklist of our cocktail ratings (PDF)
* Downloadable, printable checklist of The Mai-Kai cocktail ancestry (PDF)
UPDATED: The classic Demerara Float rises again … and again
Check out the updates to our review of The Mai-Kai’s Demerara Float, plus complete back-story of this classic.
NEW: Demerara Float featured on Spike’s Breezeway (video)
The Atomic Grog on Spike’s Breezeway Cocktail Hour
Hurricane Hayward joins Spike for a Black Magic tribute, talks about The Mai-Kai.
Review, recipe: The Black Magic emerges from the darkness as a true classic
CURRENT AUTHENTIC RECIPES (7)
RETIRED AUTHENTIC RECIPES (5)
RETIRED ANCESTOR RECIPES (10)
RETIRED TRIBUTE RECIPES (8)
Special recipes (8)
* 1862 Rhum Punch (The Hukilau 2015)
* Blood Island Green Potion #2 (Hulaween 2020)
* Don Q Cocktail (Miami Rum Festival 2014)
* Hamilton Navy Grog (Hamilton Rum master class, February 2019)
* Molokai Swizzle (“The Art of Tiki: A Cocktail Showdown” at SoBeWFF 2015)
* Pupule Punch (“The Art of Tiki: A Cocktail Showdown” at SoBeWFF 2016)
* Santero’s Elixir (2016 Miami Rum Festival party)
* Spicy Hula Girl (The Hukilau 2016)
PLEASE DRINK RESPONSIBLY!
Join The Grogalizer!
Some of The Mai-Kai tribute recipes have been added to the essential database of Tiki cocktail reviews. Help boost our ratings. It’s quick and easy to sign up.
* Go to The Grogalizer now
Squeeze lime juice into 12-ounce sling or punch glass, filled with shaved ice save lime shell. Add orgeat and rums. Swizzle until drink is uniform. Decorate with spend lime, fresh mint, and fruit stick.
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Sharwil avocados are believed to originally be from Australia, and have since been well accepted by home gardeners and commercial growers in Hawaii, particularly in Kona on the Big Island, where they are often inter-planted with coffee and macadamia nuts. Sharwil avocados are ideally suited to the rich, volcanic soil and the Hawaiian climate’s blend of tropical rain and heat. In fact, Sharwil avocados constitute more than half of Hawaii’s commercial avocado production.
Aku-Aku Gold Cup
Barbancourt Rum Cup
Bay Roc Special
Beachcomber’s Gold (Original)
Beachcomber’s Gold (Chicago)
Beachcomber’s Gold (Final)
The Best Year
Blood of the Kapu Tiki
Captain Vadrna’s Grog
Carioca Hawaiian Cocktail
Cesar’s Rum Punch
Chief Lapu Lapu
Chimp In Orbit
Cinerama Luau Punch
Cobra’s Fang (Original)
Cocoanut Grove Cooler
Colonel Beach’s Plantation Punch
Coronado Luau Special
Cream Gin Fizz
Crucian Banana Squash
Don the Beachcomber’s Coffee Grog
Don’s Beach Planter
Don’s Own Grog
Don’s Special Daiquiri
Flaming Coffee Grog
Ginger & Lychee Caipirissima
Glass Bottom Boat
Hart Of Darkness
Hawaii Kai Treasure
Hell in the Pacific
Hot Buttered Rum (Volcano House)
Hot Buttered Rum (Pub & Prow)
Jasper’s Rum Punch
Jet Pilot (Steve Crane)
Kamehameha Rum Punch
Kiwi’s Nest Grog
Lady Of Singapore
Lei Lani Volcano
Lychee Nut Daiquiri
Macadamia Nut Chi Chi
Mai Tai Swizzle
Mai Tai (Original)
Mai Tai (Royal Hawaiian)
Mai Tai (Kon-Tiki)
Mauna Kea Kiaha
Mr. Bali Hai
Myrtle Bank Punch
Myrtle Bank Punch
Never Say Die
Oahu Gin Sling
Pago Pago Cocktail
Pago Pago Punch
Pearl Diver’s Punch
Penang Afrididi #1
Pieces of Eight
Planet of the Apes
Planter’s Punch (Don the Beachcomber)
Planter’s Punch (Dick Moano)
Planter’s Punch (Skipper Kent)
Planter’s Punch (Stephen Remsberg)
Poipu Beach Boogie Board
Port Au Prince
Q. B. Cooler
Queen’s Road Cocktail
Royal Hawaiian Cocktail
Rum Barrel (Don the Beachcomber)
Rum Barrel (Ports O’ Call)
Rum Barrel (Steve Crane)
Rum, Gum & Lime
Sage Bon Vivant
Samoan Fog Cutter
Scorpion Bowl (Original)
Sea Of Cortez
Singapore Sling (Don the Beachcomber)
Singapore Sling (Raffles, 1950s)
Singapore Sling (Raffles/Doctor Cocktail)
Skull & Bones
Slow Crawl To Death
South Pacific Punch
South Sea Cooler
Strip and Go Naked
Tahitian Rum Punch
Test Pilot (Don the Beachcomber)
Three Dots and a Dash
Trade Wind Cocktail
Trader Vic Grog
Trader Vic Punch
Tropical Itch (Hawaiian Village)
Tropical Itch (Kon-Tiki)
Vicious Virgin #2
Viking Fog Cutter
Virgin Island Kula
Zombie (Original “1934”)
Zombie (Tonga Room)
Zombie (“1950” version)
Zombie (“1956” version)
Zombie (South Seas)
12 Easy Cocktail Recipes to Serve All Spring and Summer Long
Spring has (finally) arrived—albeit several weeks later than we would’ve preferred. But now that the weather is letting up, we’ve got plenty of reasons to rejoice and celebrate. And that means drinking—and serving—cocktails worthy of a Caribbean vacation. Here, 12 beverage professionals offer up some recipes that you can concoct easily at home.
“I pulled inspiration from the 1920s and 1930s to create a dramatic cocktail that brings Ophelia’s character to life. We played with the idea of light and darkness by layering fire and ice with the flavors of sweet and spicy for a one-of-a-kind experience.” — Amir Babyoff, bartender
1 oz. Del Maguey mezcal infused with smoked Jamaican peppers
Dash of Jerry Thomas aromatic bitters
Garnish with lemon or orange peel
Method: Chill a rocks glass in the fridge and set aside for 5 minutes. Place sugarcube in a mixing beaker and add a dash of bitters to soak the cube. Muddle sugar cube with bitters. Add ice, bourbon, and mezcal into the beaker. Stir contents for 30 seconds. Remove the rocks glass and light it on fire, blow it out and cover the glass with a coaster. Let the glass smoke up and remove all remnants from the glass. Fill the rocks glass with ice and strain contents with the mixing beaker using a julep strainer into a glass. Add measured amount of activated charcoal powder and gently stir to incorporate. Garnish with an orange or lemon peel.
“Visually, I wanted to create something alive and capture the rejuvenation of spring. The vibrant green resembles the fresh start of the season but doesn’t add a flavor that’s too sweet. It includes floral aromas combined with a bit of honey—yet remains dry with light mineral notes and crisp basil.” —Randy Wright, bartender
Method: Combine ingredients in a glass and shake with ice then add ice and shake again. Strain into a coupe and garnish with basil leaf or lemon twist.
“For me, spring (and summer) is all about sessionable cocktails. I want a drink that I can enjoy on a patio, and I’d like to be able to have a couple of them. The cocktails at Scampi use ingredients like vermouth which are delicious and bit lower in alcohol. The bright fresh flavor of the cucumber are great compliment to the vegetal notes coming from the gin, and perfect for a spring cocktail.” —Kayla Hasbrook, head bartender
.5 oz. thai chili infused Dolin blanc vermouth
Method: Combine in a shaker tin. Shake, strain into a coupe, garnish with a cucumber ribbon.
“This is a modern twist on Dean Short’s classic Strip and Go Naked cocktail that he created in 1958. The passion fruit IPA from Kona Brewing combined with the gin, fresh lemon and tangerine juices and passion fruit puree makes for an extremely refreshing and easy to drink tiki cocktail that will transport you to patio season instantly.” —Kevin Beary, beverage director
1 ½ oz. Martin Miller's Westbourne Strength Gin (don't substitute)
½ oz. passion fruit puree (preferably Borion)
¾ oz. 2:1 evaporated cane sugar syrup
2 o.z Kona Brewing Hanalei Island IPA (don't substitute)
Method: Combine Ingredients (except IPA) in mixing tin. Add in roughly 10 ice cubes and shake vigorously. Dump unstrained into a prepared tiki mug—or cup of your choice. Gently pour 2 ounces of Hanalei Island IPA over the cocktail. Garnish with pineapple leaves, lemon wheel, swizzle and cocktails pick, or garnish of your choice.
“Spring time is about rebirth, reawakening and freshness. All of the plants are coming back, and flowers are beginning to bloom again. When I think of Spring, I think of walking through the farmer's market and being able to smell all of the herbs and the fresh produce. I picked a cocktail that remind me of exactly that. The Spring Flower is designed to play on the floral notes of the gin while still incorporating some herbs and light springtime flavors.” —David McGovern, beverage director
Method: Muddle one thin slice of Cucumber in a shaker. Dry shake all ingredients to emulsify, shake and strain into a coupe. Garnish with basil, thyme, and chamomile. Dash with lavender bitters.
“Slane Irish Whiskey is the perfect canvas for this cocktail because of its depth from triple-casked maturation. Spring Dew is also inspired by the spring weather in Ireland, it is generally mild and short-lived, but it always leaves people wanting more.” —Shawn Chen, beverage director
.25 oz. Luxardo Maraschino Liqueur
.25 oz. Gran Classico Bittera
2 dashes Mexican Mole Bitters
Method: Add all the ingredients into a mixing glass and add ice. Stir vigorously and strain into an absinthe-rinsed rocks glass with a 2-inch cube. Garnish with lemon zest and a palm tree leaf.
“BenRiach Curiositas tastes really great in the Tangerine Dream because it is so heavily peated, a lighter spirit in this drink would actually get lost in the flavors of tangerine and fig. There are notes of honey and fruit already in the Curiositas that when combined with the bite of the maraschino and the sweetness of the tangerine work to let you taste the Scotch, you know it's in there but you're also drinking a refreshing and slightly sweet cocktail. Not the usual partners when you're drinking Scotch.” —Melinda Maddox, bartender
1.25 oz. BenRiach 10 Year Old Peated Curiositas
.75 oz. Fruitations Bottled Tangerine
4 dashes Mr. Bitters fig and cinnamon cocktail bitters
Method: Place everything in shaker and shake to integrate but not dilute. Strain over pebble or crushed ice into a mason jar. Garnish with fresh tangerine slices and the leaves of the plant and a whole cinnamon stick.
“Sailor Moon is a riff off of a daiquiri, meaning that it is a light and easy to drink cocktail. The jasmine infused rum gives it a sweet, light, floral nose welcoming the senses to spring and is reminiscent to jasmine candies. So long winter blues!” —Marissa Barlow, head bartender
2 oz. Jasmine infused Flor de Caña 4-year white rum (or rum of your choice)
**To make jasmine infused rum: Combine four tablespoons of loose jasmine tea in liter of rum for 24-48 hours
Method: Combine all ingredients in a mixing tin, add ice and shake. Shake all ingredients with ice and double strain into a coupe glass. Garnish with grapefruit peel swath
“My inspiration for this cocktail came from my summers out in Montauk. The sunny skies, the cool breeze, and lounging by the pool with a platter of fresh fruits and veggies from the farmers market. I wanted to create something fresh and with healthy ingredients, so you don’t have to feel bad about making yourself another drink.” —Michael Flannery, bar manager
1.5 o.z Square One Cucumber Vodka
Method: build in the tin and give a quick dry shake. Pour into copper julep cup with cobble ice. Garnish with cucumber wheel, mint sprig, and tall straw.
“This cocktail starts off light, floral, refreshing, and evolves as the ice melts. The raspberry cube imparts a pleasant touch of sweetness and fruit. This cocktail is great for the warming of the weather as it gives a glimpse of hope for the things to come in spring” —Griffin Elliot, beverage director
1.5 oz. earl grey tea infused Ketel One (or vodka of your choice)
.5 oz. Combier Rose liqueur
**For the earl grey tea infused vodka: using four tablespoons of loose earl grey tea per liter of vodka, combine and steep for 30 minutes, strain, and bottle
**Raspberry ice cube: Combine 4 oz. of water and .75 oz. of St. George Raspberry Liqueur into a rocks ice cube container, let freeze.
Method: Combine all ingredients except for the raspberry ice cube in a mixing tin and shake. Pour contents over the raspberry ice cube in a rocks glass and garnish with a mint sprig. Add raspberry ice cube to a rocks glass and pour.
“We wanted to play with the different citrus flavors and colors for spring. It has floral without being overly sweet.” — Ryan Te, beverage director
A little salt in the form of a saline solution
Method: Combine ingredients in a glass and shake. Garnish with fresh flowers.
“Why is mezcal better than tequila in this margarita? Sombra Mezcal distills espadín agave for their mezcal, which yields a lovely green vegetal aroma and flavor note that blends very well with all types of herbs, fruits, and vegetables.” —Miguel Aranda, beverage director
.5 oz. Italicus Rosolio di Bergamotto
Several dashes habanero tincture
Method: Place all the ingredients into a shaker, add ice and shake well. Strain into a rocks glass and garnish with a habanero pepper.
I cover all things luxury lifestyle—with a focus on food, spirits, and travel. I'm the former digital director of the Haute Media Group. I've also done time at The New
I cover all things luxury lifestyle—with a focus on food, spirits, and travel. I'm the former digital director of the Haute Media Group. I've also done time at The New York Observer, Metropolis magazine, Lifestyle Mirror, and Tatler Philippines. And I have very deep thoughts about life's finer things—like red meat, brown liquor, and green M&Ms. Follow me on Instagram: @kalindahao
Kōloa Kauaʻi White Rum
Distilled, blended and bottled by Kōloa Rum Company Kalaheo, Kauaʻi, Hawaiʻi, 40% ABV/80 Proof.
Kōloa Gold Rum is made from the mash of raw cane sugar, distilled in an impressive vintage 1,210 gallon, steam-powered copper pot still and cut with filtered water from the ancient Mount Waiʻaleʻale.
The rum is distilled 2 times at 160 – 180 ABV.
A vibrant, golden hued rum with a wonderful and surprisingly deep viscosity on the glass. Shimmering, light golden legs run slowly and deliberately down the inside of the glass.
Initially starts off a rich caramel with wafts of butter toffee, light hints of amaretto and freshly roasted macadamia nuts.
This soft, candy-like gold rum presents itself boldly with no pretenses other than being a good-tasting gold rum. The mouth feel is viscous with an upfront caramel blast that finishes with vanilla, light macadamia nut brittle and toasted almond.
Wednesday, October 5, 2016
2 oz Suntory Toki Whisky
1/2 oz Lustau East India Solera Sherry
1/4 oz Yellow Chartreuse
1/4 oz Amaro Montenegro
1 dash Mole Bitters
Stir with ice, strain into a coupe glass, and garnish with a lemon twist.
Two Wednesdays ago, the after party from the Collectif 1806's Athenaeum event ended up at Hojoko. As people were figuring out what to do for dinner, I opted to depart and pay a visit to Tiger Mama down the street. For a first drink, I asked bartender Schuyler Hunton for the Kan Shibuya on the menu that reminded me a little in structure to their Flushing Main Street from the opening menu. Later, bar manager Charles Coykendall stopped by to say hello and explained that the drink was a collaborative effort between Schuyler and himself.
The Kan Shibuya greeted the nose with a light but complex lemon, whisky, herbal, and grape aroma. On the sip, the drink shared grape and malt notes with light honey and citrus undertones, and this was followed by the swallow with whisky and herbal-citrus elements with a hint of chocolate and smoke on the finish.
:: jackson cannon on team building ::
Two Wednesdays ago, I attended the Collectif 1806's Athenaeum event focusing on bar management and professional development. One of the speakers was Jackson Cannon, partner of the Hawthorne and bar program manager for Eastern Standard, Island Creek, and Row 34, who focused on team building from the hiring through the promotion process. Jackson began by explaining that when running a team, hiring is key.
The first aspect in hiring that Jackson focuses on are the observables especially during the interview. This includes basics like eye contact, a good voice, properly dressed, on time, brings a second resumé, initiates niceties, overcomes moments of awkward, tells a clean joke upon request, and wants the job. He also appreciates being mimicked he gave as an example when he was interviewing Hawthorne bar manager Jared Sadoian for a bar back position at Eastern Standard, Jackson gestured over the resume and told Jared that his academics-laden resumé showed nothing the indicated that he should be hired Jared repeated the hand gesture and explained that nothing there showed that but explained why. Indeed, the act of mimicking demonstrates as an intuitive innate understanding of others can take many different forms including nodding the head and smiling. One word that sets Jackson off is the word "mastered" when talking about themselves for we should always be learning he does not disqualify a candidate for using that word about themself, but he does not take it easily and will relentless ask questions. Moreover, in elaborating on a candidate being able to overcome a moment of awkward, Jackson dropped-threw his pen across the floor and went to fetch it and returned with the question "What were you saying?" to demonstrate how he tests a candidate after cutting off the interview mid-sentence. In determining if the candidate can serve the team via roughing them up and seeing how they respond can include walking off to use the bathroom without excusing himself, checking a person's story in real time (such as by text message) to see how they react, etc. This helps to assess how the interviewee might handle slight misbehaving since it happens at a bar all the time and to see if they can handle it graciously.
A typical interview question of Jackson is "Tell me a time you violated the rules of the house because you thought it was the right thing to do in better serve the guest?" This question looks for leaders who can act morally within a zone where things get blurry, and it sets the candidate up in so many ways to uncover aspects about themselves. Fidgets is a positive habit that took Jackson a long time to understand. We use the term ADD and obsessive compulsive in a non-clinical way all the time, but attention to detail and keeping busy with the hands are good signs for a responsible bartender. Jackson related interviewing Bobby McCoy at Eastern Standard and watching him tweak things in front of himself Jackson later had the epiphany through another interviewee who explained that her fidgeting was the need to always be doing something with her hands. It turns out to be a great thing to find in a candidate and cannot be taught. It is not essential, but having a bartender like that on the team is a good thing.
Second, Jackson covered intangibles on the resumé that may have nothing to do with what we do, but it can give a bigger picture of the work history. These include having two years at each job and not one and not putting unrelated jobs on the resumé. In terms of the exceptions to the latter, military service is a positive since it demonstrates good work ethic, teamwork, and success within a regime. Furthermore, seminary work has its pluses as roles that are philosophical and spiritual can aid in the job. In fact, it is great if a candidate can relate their academic degree to the service industry about 9 out of 10 candidates studied something other than restaurants via the C.I.A. or Johnson & Wales. Hearing how the candidate transitioned from that academic path to the restaurant industry can give further clues about them. Also, working for a chain restaurant like Legal Seafood and the Cheesecake Factory is actually a good thing for they offer full educational programs and great benefit packages to promote long term culture, and the employees at these chains will weed the weak employees out. So working at one of those places for two years or more says a lot about how ready they are for working in your restaurant's culture.
There are also many ways to weed out candidates including testing their attention to detail such as putting instructions on how to apply within the job ad. This can include providing an email address (instead of hitting reply to the ad) or insisting on a subject line. Athenaeum speaker Rick Dobbs interjected that he will ask a question in the ad like "what is your favorite cocktail and why?" to see if people provide an answer since this can cut out half the applications. Of course, a customized cover letter with the resumé is very important especially if it can demonstrate that the candidate did their homework and knows about the restaurant, chef, and the food. Not too much but enough to get past the weeding out process.
The third step is to stage the candidate to show them what a day in the life is like. This working interview barring sociopathic behaviors is not a make-or-break for hiring. During this stage, Jackson looks for basic restaurant movement, curiosity, desire to please, and restraint in what they can get involved in and what they cannot. Finally, try never to offer a job on the spot right after a stage to allow both parties to think about it and want it to proceed. It should be like dating where one does not want to wait too long but ought not go too fast. Moreover, asking the candidate about their experience during the stage might gain you some insight into your own operation, and it will allow you a look into the candidate's observation and articulation skills.
In managing a roster, you do not need five point guards nor all pitchers. The goal is diversity in experience, gender, background, and skills, and leverage in the combinations with nurturers, hotshots, students, and teachers. Gender is pretty binary and is something to consider the balance behind the bar in choosing the best candidates for what the bar needs at any one time. Jackson has been impressed by the Apple store and their unbelievable diversity that makes retail seem not like traditional retail at all.
Once the candidate is hired, Jackson feels that they are owed all the confidence and support to make them succeed unless of course if you feel that you made a mistake, then let them go instead of trying to ride things out for a while. Promoting bartenders into management helps not only to make room for new staff but to provide someone who can nurture the new staff. In having general managers and assistant managers who have been bartenders, they can play that part in bringing up the rest of the staff. Kicking staff up or out ought to be faster in order to be better for the industry as a whole as well as the individuals in question. Advance people and never make yourself irreplaceable.