Starwood Hotels & Resorts Hawaii “Can’t Miss” Cocktails
At Starwood Hotels & Resorts in Hawaii, every cocktail tells a story
As today’s luxury travelers search for new and genuine vacation experiences, they also are seeking authenticity and meaning in their dining and beverage selections. Nowhere is this more evident than during the cocktail hour. Indeed, the carefully crafted cocktail is enjoying a well-deserved renaissance, particularly at the 11 Starwood Hotels & Resorts in Hawaii.
Starwood’s bartender specialists, wine connoisseurs and mixologists draw from local culture and fresh island ingredients to infuse timeless elements and refreshing twists on old favorites, creating some “neo-classics” in the process.
It is the ultimate “cocktail crawl,” as this special selection from Starwood Hotels & Resorts in Hawaii presents ways to sip and savor the rich flavors of world-famous Kona coffee, macadamia nuts, coconut, mango, passion fruit and more, all grown in Hawaii's lava-rich soil and prepared in an artisanal manner, packed with flavor and culinary history.
Highlighting a local story or featuring locally sourced ingredients, these cool signature cocktails are captivating extensions of Island lore. The carefully crafted libations draw on the rich history of the Hawaiian Islands and can satisfy the sophisticate’s desire for a “a more meaningful Mai Tai.”
Enjoy these recipes and their delightful origins. As the locals say, “okole maluna” (bottoms up).
The Royal Hawaiian, a Luxury Collection Resort - Royal Mai Tai
The original Mai Tai cocktail was created by “Trader Vic” Bergeron in 1944 and brought to Hawaii in 1953, where it was first served at The Royal Hawaiian hotel. Many have tried to improve on this recipe, which stands as the most revered and enjoyed of all Hawaii cocktails.
Today it is the signature cocktail at The Royal Hawaiian’s oceanfront Mai Tai Bar, which is known for vibrant tropical music and live local entertainment. The ideal setting to enjoy the Waikiki scene, the legendary Mai Tai Bar sets the stage for world-class romance and elegant relaxation. Just steps away from Waikiki Beach, it provides the perfect atmosphere to sip exotic handcrafted cocktails while soaking in breathtaking views of Diamond Head and the Pacific Ocean.
Build in shaker with ice:
1 oz. Bacardi Rum
1 tsp. Cherry Vanilla Puree
½ oz. Amaretto di Saronno
½ oz. Cointreau
1 oz. Fresh Govinda Orange Juice
2 oz. Fresh Govinda Pineapple Juice
½ oz. Whaler’s Dark Rum Float
Roll the shaker, pour in a large “bucket” glass. Float with Whaler’s Dark Rum, garnish with a parasol with cherry, pineapple and lime wedge.
Sheraton Waikiki - Tiki Torch, Created by the RumFire Ohana
The Sheraton Waikiki’s Tiki Torch, inspired by torches used to light the way under starry skies, is a refreshing, fiery blend of fresh Hawaiian ingredients and sophisticated spirits from RumFire Waikiki, which boasts over 100 rums, the largest selection in Hawaii.
2 oz. RumFire Single Barrel Aged Dark Rum
½ oz. Cruzan 151 Rum
½ oz. Orgeat Syrup
½ oz. Dry Curacao
3 Pineapple Chunks, Muddled
Half a Squeezed Lime
In a cocktail shaker, add half a squeezed lime, pineapple chunks and orgeat syrup and muddle until flavors are blended. Add dry curacao and RumFire Single Barrel Aged Dark Rum. Shake and strain over ice. Skewer the squeezed lime and place on top of the glass. Pour Cruzan 151 Rum into the lime and light the Tiki Torch!
Moana Surfrider, A Westin Resort & Spa - Lilikoi and Coconut Mojito
The personable crew at The Beach Bar developed the Lilikoi and Coconut Mojito as an updated blend of classic Hawaiian ingredients. With refreshing flavors of lilikoi (passion fruit) and young coconut, the Beach Bar at the Moana has taken these nutrient-rich ingredients to the next level, enhancing the traditional under-the-sun cocktail to complement the Westin Well-Being Movement. These ingredients have been enjoyed in Hawaii by locals and tourists alike for decades. The young coconut is a naturally rejuvenating and revitalizing product of the Hawaiian Islands and lilikoi, or passion fruit, grows freely in the countryside. The Beach Bar at the Moana Surfrider, A Westin Resort & Spa is the perfect place to enjoy this brilliant beverage, which refreshes and renews with every drop.
This is a truly refreshing experience! The exotic flavors of locally owned Kai Coconut Pandan vodka pair beautifully with hydrating coconut water and fresh mint with a touch of passion fruit, you are sure to love!
2 oz. Kai Coconut Pandan Vodka
1 oz. Hawaiian Passion Fruit Puree
1 oz. Beach Bar Sweet & Sour
3 oz. Young Coconut Water
Fresh muddled Mint
Pineapple wedge (garnish)
In a cocktail shaker or mixing tin muddle five fresh mint leaves with Beach Bar Sweet & Sour until flavors are well blended. Beach Bar Sweet & Sour is an equal portion mixture of a Rock Candy Simple Syrup and Govinda Organic Lime Juice. Pour Kai Coconut Pandan Vodka into mixing tin with muddled mint and sweet & sour blend. Add Hawaiian passion fruit puree and young coconut water. Dry shake ingredients vigorously until well blended. Add fresh ice to glass and strain your cocktail mixture over ice. Garnish with mint sprig and fresh pineapple wedge. Raise a glass to your friends and rejuvenate with a sip.
Sheraton Princess Kaiulani - Splash Coco-Mac Coffee, Created by Rocky Higgins, Bartender, Splash Bar & Bento
This refreshing cocktail celebrates Hawaii’s reputation for Kona coffee – often heralded as the best coffee in the world. This frothy, delicious drink also pays homage to the legacy of Crown Princess Victoria Kaiulani, whose lushly landscaped Ainahau estate is where the Sheraton Princess Kaiulani hotel stands today. Much beloved for her grace and intelligence, Princess Kaiulani loved to invite family, friends and dignitaries to her summer retreat at Ainahau for cool libations, refreshment and celebration.
Crafted with macadamia nut liqueur, coconut syrup and vanilla ice cream, this dazzling blended drink is served at the Splash Bar & Bento, where it qualifies as “liquid decadence” worthy of royalty.
¾ oz. Kahana Macadamia Nut Liqueur
¾ oz. Kahlua Coffee Liqueur
0.5 oz Coconut Cream
3 oz. Coffee (Room Temp or Chilled)
4 oz. Ice Cream Mix
Pour all ingredients into a blender, add 1-2 scoops of ice depending on the size of serving glass. Blend ingredients together, top off with whipped cream and chocolate drizzle.
Sheraton Maui Resort & Spa - Maui Mist
Black Rock Kitchen and Black Rock Lounge, Sheraton Maui Resort & Spa
Creator: Gabriel Harvey
The Sheraton Maui Resort & Spa’s Maui Mist, which features colorful layers of tropical fruit juices, Malibu Rum and Midori Liqueur that resemble the rainbows that hover above the West Maui mountains.
1 oz. Malibu Rum
1 oz. Midori Liqueur
Orange Juice - equal part (depends on size of glassware)
Pineapple Juice – equal part (depends on size of glassware)
Cranberry Juice - equal part (depends on size of glassware)
Fill a glass with ice cubes, pour 1 oz. Malibu Rum and 1 oz. Midori Liqueur. Top with layers of orange juice, pineapple juice and cranberry juice. Garnish with pineapple and serve!
The Westin Maui Resort & Spa - Nutty Hawaiian
If you are craving a liquid dessert, this decadent cocktail is the perfect way to finish off a delicious meal. The Macadamia Nut Liqueur will transport those nutty enough to try it to the local plantations where fresh macadamia nuts are harvested, while chocolate and coconut syrups provide a sweet taste of paradise. Hawaii is the only state in the U.S. to farm macadamia nuts and cocoa; its plentiful coconuts are legendary, too, making this a delicious way to celebrate Maui’s agricultural bounty.
The Nutty Hawaiian also contains Stoli Vanilla Vodka, sweet cream, Bailey’s Irish Cream and toasted macadamia nuts, encouraging those who are a little off their rockers to relax and experience all the richness Maui has to offer.
¾ oz. Macadamia Nut Liqueur
½ oz. Stoli Vanilla Vodka
¼ oz. Coconut Syrup
½ oz. Sweet Cream
¼ oz. Bailey’s Irish Cream
Hershey Liquid Chocolate
Crushed Macadamia Nuts (Optional: toast lightly for added flavor)
Chill a Martini glass. Blend ingredients over ice. Dip the rim of the martini glass into liquid chocolate, followed by crushed nuts. Pour the blended mix into the glass. Top it with a chocolate swirl and enjoy.
The Westin Ka‘anapali Ocean Resort Villas - Sailor Jerry Volcano
The Sailor Jerry Volcano packs a colorful punch, taking its inspiration from two periods in Hawaiian history. The original Sailor Jerry was a renowned tattoo artist who settled in Hawaii in the 1930s, opening a shop in Honolulu’s Chinatown. During World War II, hundreds of sailors came through his shop to adorn themselves with images of anchors, hula girls and other Hawaiian themes. While Sailor Jerry is buried at the National Memorial Cemetery of the Pacific, on Oahu, his designs live on today. Created especially for the Westin Ka’anapali Ocean Resort Villas, its float of Whaler’s dark rum provides a nod to the Islands’ former whaling days.
1 oz. Sailor Jerry Rum
3 oz. POG (passion-orange-guava) Juice Blend
.5 oz Float of Whaler’s Dark Rum
.5 oz Splash of Bacardi 151 Rum
Pack a tall cocktail glass with ice and add the Sailor Jerry Rum and POG. Top with the Whalers Rum, then add a splash of Bacardi 151 Rum. Drizzle grenadine to taste and add lava-like color to this Volcano. Garnish with a pineapple wedge and lime. Sip and enjoy!
The St. Regis Princeville Resort - Aloha Mary
Invented in the King Cole Bar at The St. Regis landmark hotel in New York, the “Red Snapper,” or “Bloody Mary” as it has come to be known, has been imitated and adapted endlessly by others throughout the years, but the original St. Regis recipe still stands as one of the most beloved cocktails ever created. The Bloody Mary has been a part of St. Regis history since 1934 when bartender Fernand Petiot introduced the “Red Snapper,” which would later be renamed the Bloody Mary, to well-heeled patrons. Over the years it has become the signature cocktail of the St. Regis brand.
Each St. Regis property worldwide offers guests a unique version of the Bloody Mary using locally inspired ingredients. The St. Regis Princeville’s “Aloha Mary” was inspired by the unforgettable 1958 epic, South Pacific, which was filmed on the island of Kauai. The Aloha Mary combines ingredients sourced around the Pacific Rim, such as Sriracha, wasabi, organic Hawaiian Ocean Vodka, and smoked guava wood sea salt, which imparts a rich and complex oceanic flavor to the cocktail.
Juice of half a lime / 15 ml fresh Lime Juice
10 drops/30 ml Worcestershire sauce
1 pinch Wasabi Powder
2 drops Sriracha
2 twists Black Pepper
1/2 tsp / 2.5 g Celery Salt
1 oz / 30 ml premium organic Hawaiian Ocean Vodka
3 oz / 90 ml Clamato juice
Kauai guava wood-smoked Sea Salt
Sea Asparagus, for garnish
1 Lime wedge, for garnish
Combine lime juice, Worcestershire sauce, wasabi powder, Sriracha, pepper, celery salt, vodka and Clamato juice in cocktail shaker. Shake and pour over ice in a Collins glass rimmed with guava wood-smoked sea salt. Garnish with local sea asparagus and a lime wedge.
Ocean Vodka is a registered trademark of Hawaii Sea Spirits, LLC; Clamato is a registered trademark of Motts LLP
The Westin Princeville Ocean Resort Villas - Nanea-Tini
The Nanea-Tini captures the bounty of Kauai’s North Shore in a single glass with its sweet dash of agave nectar, pineapple, lime and Kai Coconut Sochu. Derived from the female Hawaiian name meaning “fascinating,” this luxurious cocktail will enchant all those who imbibe. Its skillful blending and perfect balance conjures up the warm breezes and the gentle rolling waves that break below the oceanfront Nanea Restaurant & Bar. Take a break with a Nanea-Tini and ho‘o nanea, or as the Hawaiians say, “pass the time with pleasure.”
Juice of ½ Fresh Lime
¼ oz Agave Nectar
2 oz Pineapple Juice
1.5 oz Kai Coconut Sochu
Combine ingredients into mixing glass or cocktail shaker with ice. Shake and strain into martini glass. Garnish with pineapple
Sheraton Kauai Resort - Rumfire Colada
Drawing on the Island of Kauai’s rich legacy of sugar cane plantations, the Rumfire Colada features not one, but two types of rum. Add pineapple, coconut and citrus flavors, blend well with ice and the result is one of the most delicious and celebrated of Hawaiian cocktails. Inspired by the rich agricultural heritage of Kauai’s south shore, it’s only fitting that the Rumfire Colada has been elevated to an art form at the Sheraton Kauai Resort.
.5 oz Whaler’s Original Dark Rum
1.5 oz Bacardi Light Rum
3 oz Pina Colada Mix
Ice to your preference
Pour Dark Rum into desired glass. Blend all other ingredients in a blender. Pour into glass and garnish with a slice of pineapple.
Sheraton Kona Resort & Spa at Keauhou Bay - Kona Manhattan
The Kona Manhattan brings a new level of sophistication to the Sheraton Kona Resort and Spa, where it is served at the stunningly beautiful Rays on the Bay. This fresh twist on a cocktail classic combines the traditional Manhattan with legendary, flavorful Kona coffee, representing the region’s long history of coffee bean cultivation.
Drawing from the bounty of the Big Island, the martini-style libation also includes Knob Creek whiskey, Averna liqueur, and Guava-Grape dessert wine. Crafted by Volcano Winery, adjacent to Kilauea volcano on the Big Island, Hawaiian Guava-Grape wine blends succulent yellow guava fruit with white grapes, creating a sweet, golden-colored wine that’s half-wild, half-tame and 100% paradise. A garnish of chocolate-covered espresso beans completes the presentation.
1.5 oz. of Knob Creek Whiskey
.5 oz. of Averna Liqueur
.5 oz of Guava-Grape dessert wine from Volcano Winery
.25 oz. of Mama's Kona Coffee Espresso
Combine ingredients. Stir and serve in a stemmed glass. Garnish with chocolate-covered espresso beans.
The Westin Maui Resort & Spa - Okole-Wow!
The Okole-Wow will take you on an adventure as exciting as the history of its main ingredient: Okolehao Liqueur. Made from Hawaii’s legendary ti root moonshine, this once illegal substance was praised by Hawaiians both royal and common and gained international popularity from San Francisco to France. The Okole-Wow will give drinkers the tropical thrill of the islands complete with muddled Maui Gold pineapple, hibiscus syrup and fresh-squeezed limes.
1 ¼ oz. Okolehao Liqueur
1 chunk Muddled Maui Gold Pineapple
¾ oz. Hibiscus Syrup
1 Fresh Squeezed Lime
Muddle pineapple with Okolehao, then shake all ingredients together. Pour into a rocks glass with ice. Top with soda and garnish.
The “Okole Wow” cocktail was first introduced at The Westin Maui Resort & Spa by the resort’s bartender and mixologist Freddie Sconfienza. The distinctive flavors featured Hawaii’s ti root liqueur named Okolehao, locally distilled in upcountry Maui by Haleakala Distillers.
For much of the 20th century, Hawaii's legendary ti root moonshine was produced illegally in the deep valleys and inaccessible forests where the authorities would have a tough time finding a well-hidden still. A century before that, the smooth bootleg liquor known as 'okolehao was prized by King Kalakaua, and known as far away as Paris. But for most folks, the baffling booze with the strange-sounding name has been little more than a romantic footnote to Hawai'i's social history.
Ti root drinks in Hawaii go back at least 200 years. In the 1780s, Capt. Nathaniel Portlock showed Hawaiians how to make a mildly intoxicating brew from the roots of ki — the plant more commonly known today as ti, as in ti leaf. Leafy green ti plants grow throughout the Hawaiian islands, where their leaves are used for everything from cultural ceremonies and lei making to food preparation.
From the start, Hawaiians — royal and commoner — took to the new, potent concoction, which was said to be a "gift from heaven." Over the decades Okolehao made the news in a variety of ways. King Kalakaua once granted a full royal pardon to a man imprisoned for making illegal Okolehao. In 1889 there was a successful prank to smuggle an illegal bottle of Okolehao into the Paris World Exposition of 1889. Apparently the French judges loved the stuff so much, they exclaimed words to the effect of "vive l'okolehao!" and officially conferred "the bronze medal to the government of Hawaii."
Okolehao even reached the U.S. Supreme Court in 1984 when the court rejected Hawai'i's claim that the liquor was not competitive with out-of-state spirits and therefore should be exempt from federal excise taxes.
The name Okolehao is derived from the iron pots that were used aboard ships during the whaling days. When the whaling industry ended, these rounded pots were brought ashore and converted into stills, and literally meant "iron bottom," from Hawaiian ?okole (bottom) + hao (iron).