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>>Best Local Brewery

Brewpub at 4405 Honoapiilani Highway, Lahaina | (808) 669-3474
six-packs widely available | mauibrewingco.com

Photo: wes funai

We picked MAUI BREWING CO. for three reasons: 1) No other local brewery is as serious about brewing locally as this one. Even its colorfully printed beer cans are made in Hawaii. 2) Its quarterly collaborations with other craft breweries continue to produce delightful surprises. Were it still on tap, the Liquid Breadfruit, which Dogfish Head Craft Ales in Delaware was in on, would have won Best New Use of Breadfruit. 3) Great beer. The Big Swell IPA is a reliable friend, and the Bikini Blonde Lager is as smooth as a lazy afternoon on a sunny Maui beach.



>>Best Thing To Happen To Your Cocktail

Order online at hawaiibitters.com

photo: wes funai



"Bitters are the spices for your cocktail,” says Mike Prasad, co-founder of HAWAII BITTERS CO., which he started with Honolulu bartender Kyle Reutner. These days, serious bartenders geek out over small-batch bitters from Germany to Seattle, but Hawai‘i Bitters wants to add Island flavors to your shaker. Think lilikoi, Manoa chocolate and ginger, and mai-tai bitters, a blend of orange, lime, clove and other secret spices. They’re better at adding tropical flair and depth to your cocktail than a paper umbrella.



>>Best New Whiskey Cocktail

1936 S. King St. | 744-9593 | pintandjigger.com

Craft cocktail master Dave Newman getting down to (The) Business.

Photo: david croxford


Invented right here in Honolulu by Pint and Jigger’s Dave Newman, THE BUSINESS has inspired cult-like reverence among local mixology aficionados. The recipe is no secret. In fact, here it is:

  • 2 ounces Rye Whiskey (Newman uses Old Overholt)
  • 1/2 ounce Carpano Antica
  • 3/4 ounce Cocchi Americano
  • 1/4 ounce homemade grenadine
  • 3 dashes Peychaud’s Bitters

Stir the drink in a mixing glass and strain over one large cube of ice. Garnish with an orange twist.

The Carpano Antica, a sweet vermouth, is a key to the drink’s success, says Newman: “You just add it to whiskey and people will pretty much think you are a good bartender.”