Fall for Honolulu’s Newest Cocktails
Seasonal guide to what you could be drinking now.
The KaBocha Rye Pie from Hale Ōhuna in Kaimukī.
Photo: Courtesy of Hale Ōhuna
With the scorching days of summer behind us and the longer winter nights ahead, it’s time to finally swap out our rosé and gin and tonics for cocktails with a little more oomph. All over Honolulu, bartenders are introducing drink specials with autumnal appeal. Here are some of our favorites.
Kabocha Rye Pie
Hale Ōhuna opened earlier this year sporting an innovative cocktail menu, with many drinks incorporating local produce or inventive takes on shochu and sake (Don’t miss the Upcountry—a mix of gin, sake and pineapple syrup). But it recently introduced a few new specials for the fall season, including this spin on the pumpkin spice trend, which starts off with a base of kabocha puree mixed with white rum, rye whiskey, allspice dram and a few drops of coffee and fig bitters.
SEE ALSO: 5 Seasonal Holiday Drinks You Must Try
Lucky Belly bartender Joey Joyce created a true wintertime pick-me-up with this cocktail, which blends a base of cold-brew coffee and matcha with Licor 43 (a fruity Spanish liqueur) and Makgeoili (a Korean rice wine), and then fluffs it up with a frothy egg white.
For something with a little spice, 12th Ave Grill bartender Ben Flores chose some Latin flair by adding ancho chilies to this mix of rum, pisco and house-made mole bitters made from locally produced Mānoa chocolate.
Don’t Call Me Shirley
Tequila is the beating heart of the margarita, one of warm weather’s most iconic drinks. But here, the team at Mud Hen Water gives it a spirited wintery spin, mixing it with smoky mescal, savory sherry, maraschino liqueur and angostura bitters—a heavy hitter for sure, but just what cooler nights are asking for.