HINA HOKU

June 9, 2015 at 4:48 pm

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Recipe by Dennis Day

INGREDIENTS:

1 1/2 oz. VEEV

1 oz. Sugar Cane

1 oz. Papaya Purée

2 Sprigs of Mint

2 Calamansi Limes

4-5 oz. Home Made Ginger Beer

2 Pieces Home Made Ginger Candy

PREPARATION:

In mixing glass squeeze calamansi limes drop in one mint sprig. Do a quick muddle. Add a dash of orange bitters, sugarcane juice, VEEV, papaya purée. Shake with ice vigorously. Double strain into bamboo glass with ice. Top with ginger beer. Garnish with mint sprig and ginger candy.

GARNISH:

Mint Sprig and Ginger Candy

GLASSWARE:

Bamboo Glass

INSPIRATION:

My inspiration for this cocktail is our farmers market local bounty here on the island of Maui. Every week there’s something new. Sugar cane juice and a papayas are regulars at our farmers market. Then I was introduced to the calamansi lime. It’s A cross between a tangerine and a lime. They are very small but filled with a lot of juice. Before this contest I always made ginger candy and ginger beer. So the combination of those two with the calamansi limes and the VEEV was a match made In heaven.

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