Savvy Sipping T H E A RT O F
RAISING THE BAR ON COCKTAILS FOR SOME OF US the steam-powered whine of a teakettle lacks a certain solace. Instead, the mating call of the blender’s whirl, the pop of the Champagne cork and the rhythmic shake of martinis-in-the-making are the song of inspiration. Tea possesses its own soothing attributes, but honestly, where is the sport in coloring hot water? All that tea-bag dipping and tea-ball bobbing, just to render tinted, flavored water? No, I prefer liquid artistry, the multisensory experience in which performance art meets liquid sculpture. And here in our island paradise, we raise the “bar” higher than most. A proper cocktail is not a mere drink. When designed just so, it can float the imagination, light up the senses and warm the cockles of the heart. With proper management and a designated driver, they can even inspire. Thoughtfully crafted designer cocktails, such as those with lilikoi, starfruit and turmeric, are even rumored to offer healing properties, not to mention quality relaxation. So grab your cocktail compass, and let’s get this party going.
By HAINES WILKERSON Photography by RACHEL OLSSON
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FOUR SEASONS LOBBY LOUNGE
Cucumber Green Tea Martini A tall seat at the bar is the perfect perch from which to watch the sun slip into the sea. In this celebrated cocktail, Pele’s fire is chilled with slices of cucumber and natural green tea, shaken into an icy blend and served in elegant stemware. Backlit at golden hour, with a rainbow of bottles aligning the bar, this illuminated beauty brings a sense of renewal. 1.5 oz Square One Cucumber Vodka .5 oz green tea .5 oz simple syrup .5 oz lime juice 6-8 cubes of fresh cucumber
Muddle simple syrup, lime juice and cucumber, then add vodka and green tea. Serve in a martini glass and garnish with 4 slices of fresh cucumber.
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K A P A B A R A N D G R IL L AT T H E MA RRRIOT RIOTT
Plantation Margarita It’s a stroke of genius to marry the classic Margarita with the Plantation Iced Tea, the darling of Hawai‘i’s non-alcohol beverages. Top-shelf spirits and a vanilla-soaked pineapple wedge embody liquid synergy. 1.5 oz Grand Leyenda Reposado tequila .5 oz Cointreau 1 oz fresh lime juice 1 oz fresh pineapple juice .5 oz vanilla Grand Marnier float
Combine the first five ingredients, add ice, seal with a tin shaker and shake. Strain into a Collins glass of ice, add pineapple and a Grand Marnier float.
Kapa Signature Hawai‘i’s signature cocktail and the classic tiki meme make a dynamic statement in a glass. A house-made dark rum “foam float” tops the high-octane concoction. For those expecting the requisite “booziness” of most tiki cocktails, the Kapa will not disappoint.
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1 oz Appleton Estate V/X Jamaican Rum .5 oz Smith & Cross Overproof Jamaican Rum .5 oz Clement Creole Shrubb .5 oz Orgeat .75 oz fresh lime juice dark rum float
Combine the first five ingredients and fill the glass with ice. Seal, shake and strain into a hurricane glass with ice. Top with foam float from a whip can or with dark rum, then garnish with a fresh orchid.
L E H U A L O U N G E AT T H E A N D A Z
Pimm’s Rangoon There is nothing quite like a refreshing, revitalizing pop of Pimm’s. Nick Connellan, food columnist for Broadsheet.com.au, notes the distinctive liqueur was “invented in 1823 by James Pimm,” who, from his oyster bar in London, served metal tankards of gin infused with juices, spices and tea. “This house favourite was named ‘No. 1 Cup,’ a wording that still appears on the Pimm’s label today,” he wrote. “It was Britain’s upper crust that made Pimm’s famous. Anywhere there was a tennis match, a croquet tournament, or yes, a horse race, thirsty toffs could be found putting away the rosy liqueur-like water.” Here at the Andaz it’s a rosy picture indeed, prepared with a healthy infusion of strawberries, ginger, cucumber, mint and, of course, gin. 1 strawberry 4 cubes of cucumber 8 mint leaves .25 oz simple syrup .75 oz lemon juice .5 oz ginger syrup .5 oz Tanqueray gin 1.5 oz Pimm’s
PHOTO CREDIT GOTHAAM BOOK 5.5/9PT
Muddle strawberry, cucumber and mint leaves. Shake with cubes and strain. Top with 1 oz ginger ale and garnish with a mint sprig, cucumber wheel and slice of strawberry.
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T H E R E S TA U R A N T AT H O T EL WAIL EA
Lilikoi Vodka Cocktail From high upon the hillside, Hotel Wailea’s timeless lānai, with its sweeping ocean view, evokes Italy’s Amalfi coast, albeit with tropical trade winds. Fresh lilikoi, aromatic and pleasing, is the perfect partner to chilled vodka and lemon zest. Served in a Champagne glass, this touch of elegance welcomes the evening in a tradition known in Hawai‘i as pau hana. .5 oz lilikoi purée .5 oz orange juice .5 oz simple syrup 1.5 oz Pau Vodka 1 oz Lillet blanc lemon zest
PHOTO CREDIT GOTHAAM BOOK 5.5/9PT
Combine all ingredients in a cocktail mixing glass. Shake. Strain into a “coupe” glass. Add lemon peel garnish.
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LUANA MODERN PAU HANA AT FAIRMONT KEA LANI
The Training Room There’s something fabulous about fire, especially against the cool, white walls of the Fairmont Kea Lani, where this sultry drink evokes fitness and fun. Flaming its way to fame, the Training Room is live theater captured in a glass. From its fiery preparation to its chilled finale, this is a commanding cocktail. 1 oz Maker’s Mark .75 oz Cocchi Vermouth di Torino .5 oz Yellow Chartreuse 1 dash Angostura Bitters .25 oz simple syrup (1:1) absinthe
PHOTO CREDIT GOTHAAM BOOK 5.5/9PT
Combine all ingredients except the absinthe and stir for 10 seconds, until the cocktail is chilled. Coat the inside of the glass with absinthe and light on fire. Allow the absinthe to burn for approximately 5 seconds. Carefully add ice to the glass to douse the flame. Slowly pour the cocktail into the glass and serve as needed.
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BOTERO LOUNGE AT T H E G R A N D WA I L E A
Guava Thyme Mule As we migrate to the artful surroundings of Botero Lounge in Grand Wailea’s central atrium, we discover new magic in the common Moscow Mule. In the voluptuous shadow of the Botero sculptures— brass, massive yet seemingly weightless as they frolic in the fountains— we delight in a new twist on an old favorite. Guava and thyme are the secret here, a novel touch that brings
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renewed purpose and a sense of well-being to this witty and classic cocktail. With copper cup in hand in this open-air space, the sipping is grand and the Maui sky’s the limit. 1.25 oz Stolichnaya Vodka .75 oz Orchid Guava Liqueur splash guava purée .75 oz fresh lime juice 2 thyme sprigs Stoli Ginger Beer
Muddle thyme with lime. Add purée and liquors, fill with ice and top with ginger beer. Add lime wheel, thyme sprig and candied ginger garnish to finish.