"Leblon Cachaca is so vibrant and has such a unique, grassy profile. Kiwi and pineapple work well together and bring out the fresh, green, earthy characteristics of Cachaca," says mixologist Freddie Sconfienza.
Locally grown Hawaiian chili pepper spikes up these icy, spicy drinks.
Eight locally-made cocktail recipes to savor.
Featuring Sammy’s Beach Bar Macadamia Nut Rum Glaze.
Take boring green beans and make them exciting with this tasty recipe from Rob Wheeler & Dave Singha.
Add strawberry lemonade vodka to this recipe to transform Travassa's mocktail into a true cocktail.
This recipe provides approximately 2 quarts and needs 2-4 days for fermentation.
Sip the garden with this refreshing cocktail, muddled with fresh cucumber, thyme and Tanqueray Gin.
Japengo general manager Matt Rapping shared this refreshing recipe that uses Shochu, a distillate usually made from rice, but sometimes from sweet potato or other carbohydrate.
Try Japengo Chef Jin's recipe for ozoni, a seafood broth traditionally enjoyed during Japanese New Year.
Mahalo to Island Gourmet Markets for this tantalizing prime rib recipe.
Mahalo to chef Chris Kulis for this recipe for grilled pumpkin salad.
with Pressure-cooked Bananas and Pineapple Crème Fraiche Sorbet... Mmmm!
Mahalo to Chef Chris Kulis for his recipe for salt-baked Hawaiian snapper.
Need a holiday punch recipe? We’ve got you covered with a one-two punch.
Mahalo to Chef Brian Etheredge for this taro gnocchi recipe.
Mahalo to Chef Brian Etheredge for this recipe for roasted vegetables with lobster vinaigrette.
Mahalo to Chef Chris Kulis for this recipe for Maui venison wrapped in bacon.
Mahalo to Chef Cameron Lewark for this sashimi recipe.
The Monkeypod Mai Tai is popular is because it is well balanced and refreshingly tart. We also use the best possible ingredients.
Amid stiff competition at the 2015 Kapalua Wine & Food Festival, this seafood cocktail was a standout, winning the people's choice "Best of the Fest" award.
This recipe uses a Vitamix and 8 ounces of hamachi (amberjack).
Any barbecue joint worth its rub knows that the secret is in the sides. At Fat Daddy's Smokehouse, Chef Chris Schobel has that covered with his brisket dry rub.
Schobel says, "I like eight times more garlic in my recipe, so this is really garlicky. Also, it’s not thick and pasty like refried beans. It's done when the bean is creamy without being crunchy, or overly soft."
Fleetwood's on Front St. — which tied for this year's Gold ʻAipono Award for Best Bar — shares a lime and coconut cocktail recipe just in time for summer.
After it's ready, you can save Achara for up to 6 months in jars in the refrigerator. Use it as a relish on sandwiches, or add it to lettuce wraps. The extra vinegar mixture can be used as a base in marinades and salad dressings.
Our dining editor shares a recipe from a Big Island cook for chicken tinola, a soup-based dish from the Philippines.