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Thursday, December 13, 2012

Holiday cocktails in Honolulu


Left: Sous Vide Not Apple Martini at Pint and Jigger, right: Blackberry Cobbler at V Lounge

Drink a holiday cocktail to get festive, or drink one just to survive the holidays. Here are some bars around town serving some liquid cheer.

53 by the Sea
The view may not be of a wintry Christmas, but at 53 by the Sea's bar, you can pretend it is, with a Kamaaina Eggnog. 53's eggnog is made with okolehau liqueur, calvados and Koloa spiced rum, with all the requisite holiday spices. 
53 Ahui St., 536-5353

Pint and Jigger
Pint and Jigger’s “Sous Vide Not Apple Martini” is like liquid spiced apple pie: a concoction of whiskey and orange brandy infused with apples, lemon and cinnamon. It’s garnished with a bruleed brown sugar and cinnamon apple slice.

For those more in pumpkin pie's camp, try Dave Newman's smoky kabocha cocktail. He mixes kabocha simple syrup with rye whiskey, sherry, whiskey barrel aged bitters, amaro and a touch of lemon. Served in a glass smoked with cinnamon and clove, it smells of fireplaces and Christmas.
1936 S. King St., 744-9593

Town
Find an egg nog that’s a little lighter than the traditional, with the usual rum replaced with mezcal, sherry and bitters.
3435 Waialae Ave., 735-5900

V Lounge
At V Lounge on Mondays, bartender Roxanne Siebert brings holiday cheer with drinks specials that she changes weekly (or so). They’ve included a bourbon cider—a spiced, mulled apple cider fortified with bourbon—and a blackberry cobbler (she couldn't find sugar plums, so made do with blackberries). The addition of Frangelico gives it a nuttiness that makes it taste like she blended a cobbler crust right into the drink.
1344 Kona St., 953-0007
 

Posted on Thursday, December 13, 2012 in Permalink

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From five-star restaurants to hidden holes-in-the-wall, Biting Commentary will let you know what’s hot and what’s not. Find out the latest restaurant news—who’s opening, who’s closing, which chef is moving on, where the great special dinners are. Discover the best menu items, fabulous wines, stunning cocktails, hand-crafted beers. Be the first to hear about upcoming food events and festivals.

Food editor Martha Cheng graduated from Wellesley College with degrees in Computer Science and English. She's a former line cook, food truck owner, Peace Corps volunteer and Google techie. Follow her on Twitter @marthacheng.



 

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