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Drink Local Recipe: How to Make a Road to Kunia Cocktail

An exclusive recipe for HONOLULU Magazine.


Published:

 

INGREDIENTS

  • 1.25 ounces Kō Hana Kea Agricole Rum

  • 0.5 ounce Aperol Aperitivo drizzle

  • 6 calamansi limes, halved (or 3 tangerine wedges and 0.25 oz. local Meyer lemon juice if you can’t find calamansi)

  • 0.5 ounce Big Island Bees ‘ōhi‘a lehua honey syrup (5 parts honey to 1 part hot water)

  • SKY ‘Ōlena (turmeric) Kombucha

 

DIRECTIONS

Muddle calamansi with honey. Add rum, fill with ice, shake and strain over ice into highball. Fill with kombucha, stir to combine. Drizzle Aperol to the bottom.

 

GARNISH

Calamansi halves floating in glass, mint sprig and wide grapefruit twist.

 

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Honolulu Magazine January 2018
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