HAWAII

Intro message

Photographs by Attila Pohlmann

Aloha,Impaired driving is one of the deadliest, most-often-committed crimes in our state. Nearly half of all traffi c fatalities in Hawaii involve drunk drivers, with a high number of incidents seen during holiday periods. Fortunately, it is 100 percent preventable.

This recipe book is composed of non-alcoholic or mock cocktail (aka “mocktail”) recipes specially created by some of Hawaii’s top mixologists. We hope that you enjoy these non-alcoholic alternatives during your next celebration with family and friends.

We would like to thank the members of the Hawaii Chapter of the U.S. Bartenders’ Guild for donating their time and talent in creating these original mocktail recipes. Thank you, also, to DTRIC Insurance for its partnership and shared efforts on this initiative.

The Drive Sober or Get Pulled Over Impaired Driving Awareness campaign is funded through a grant from the National Highway Traffi c Safety Administration (NHTSA). NHTSA and the Hawaii Department of Transportation are committed to preventing traffi c crashes and fatalities caused by impaired driving.

Mahalo,

DirectorHawaii Department of Transportation

Ford Fuchigami

TABLE OF CONTENTSTABLE OF CONTENTSTABLE OF CONTENTS

Chili Coco Cooler.....5

Cucumber Mint Soda.....6

A Passionate Sour.....7

Tropical Wave.....8

Palapu Fizz.....9

Grapefruit/Meyer Lemonade.....10

Kalaiwa (The Driver).....11

Quick Shrub.....12

Helemoa-Jito.....13

Ume Goodness.....14

Summer In Tsushima.....15

Hawaiian Mountain Cooler.....16

Melon Fresca.....17

Duckie Splash.....18

(3) 1/4 in. thick slices of serrano peppers3 oz. local organic coconut water1 oz. agave syrup1 1/2 oz. fresh lime juiceTajin

Muddle slices of serrano peppers in a pint glass, then fi ll with ice, local organic coconut water, agave syrup and 1 1/2 oz. fresh lime juice. Shake to combine. Pour into a Tajin-rimmed pint glass.

CHILI COCO COOLERJenn Marr

Luibueno’s Mexican & Latin Cuisine

3 oz. local organic coconut water

Muddle slices of serrano peppers in a pint glass, then fi ll with ice, local organic coconut water, agave syrup and 1 1/2 oz. fresh lime juice. Shake to combine. Pour into

5

CUCUMBER MINT SODAChristian Self

Bevy

10-12 mint leaves2 oz. cucumber juice1 oz. 1:1 simple syrup3 dashes of acid phosphate or 1/4 oz. lemon juice3 oz. chilled club soda

Peel, juice (or rough chop blend), and strain out the pulp from a cucumber to extract the juice. Put the juice, simple syrup, phosphate or lemon juice in a Collins glass. Add mint to the glass and muddle slightly. Fill glass with ice and add soda water. Stir to combine ingredients. Garnish with cucumber slice and mint sprig.

6

A PASSIONATE SOURJeramy Tronson

Honolulu Club

1/2 oz. simple syrup2-3 basil leaves1 egg white1/2 oz. passion fruit pureeor spoon of fresh lilikoi1/2 oz. fresh lime juice1 1/2 oz. Gosling’s Ginger Beer

Add simple syrup and basil in a shaker and muddle. Add egg white and choice of passion fruit puree or lilikoi. Then add fresh lime juice and Gosling’s Ginger Beer. Dry shake. Add ice and shake vigorously. Double strain into martini glass and garnish with fresh basil leaves.

7

TROPICAL WAVEChristina Maffei

Liquid Artistry

3 medium-sized strawberries3-4 large basil leaves2 oz. fresh lemon juice2 oz. simple syrupLemon-lime soda

Muddle strawberries, basil leaves, lemon juice and simple syrup in a mixing glass. Shake with ice and pour into a highball glass. Top with lemon-lime soda. Garnish with large basil leaf.

8

PALAPU FIZZRandy Wong

3 oz. cranberry juice1 oz. fresh lime juice1 oz. coconut milk (canned variety)1/4 tsp. almond extract3/4 oz. cinnamon syrup1 oz. Ginger Ale

Combine everything except Ginger Ale in a shaker. Add ice and shake well - about 20 seconds. Fill a Collins glass with ice cubes and double strain shaker contents into it. Measure 1 oz. Ginger Ale and float on top. A light, meringue-like foam will form. Garnish with orange peel or zest.

9

GRAPEFRUIT/MEYER LEMONADECaptain Kirk Urbanski

Tiki’s Grill & Bar

1 oz. fresh-squeezed Meyer lemon juice2 oz. fresh-squeezed grapefruit juice3/4 oz. local honey1/2 kalamansiSparkling water

Mix/shake ingredients together and pour over ice in a 12 oz. glass. Top with sparkling water. Garnish with half a kalamansi squeezed on top.

10

KALAIWA (THE DRIVER)Alejandro Alvarado

Tiki’s Grill & Bar

2 oz. pineapple juice1 oz. banana puree1/2 oz. hibiscus simple syrupMacadamia nut rimCaramelized banana (optional)

Shake pineapple juice and banana puree and strain over ice in a tall glass with a macadamia nut rim. Drizzle hibiscus syrup over the top. To make hibiscus syrup, add 2 cups of dried hibiscus fl owers and 7 cups of sugar to 9 cups of water. Boil and strain.

11

QUICK SHRUBDaniel Bruce

Ruth’s Chris Steak House - Honolulu

9 raspberries1 oz. lemon juice1 oz. coconut water1 tsp. sugar1/4 oz. apple cider vinegarSoda water

Muddle 6 raspberries with sugar, lemon juice, coconut water and apple cider vinegar in a mixing glass. Add a couple of ice cubes and stir to dilute sugar. Double strain in old-fashioned glass over fresh ice. Top with soda water. Garnish with 3 raspberries and a large lemon twist.

9 raspberries

12

HELEMOA-JITOJoey Gottesman

Young’s Market Hawaii

1 fresh pineapple wedge (2 oz. piece)10 fresh mint leaves1 oz. fresh-pressed lime juice1 oz. Coco Real Cream of Coconut2 oz. pineapple juice

Muddle the pineapple wedge and fresh mint leaves in the bottom of a mixing glass. Add lime juice, Coco Real Cream of Coconut and pineapple juice. Add ice and shake vigorously. Strain over ice in a 12 oz. glass and garnish with a fresh pineapple wedge and mint.

13

UME GOODNESSChandra Lam Lucariello

Southern Wine & Spirits of Hawaii

2 ume, de-seeded5 strawberry halves or3/4 oz. strawberry puree2 shiso leaves3/4 oz. lemon juice1 oz. simple syrupClub soda

In a shaker, muddle strawberries (or use strawberry puree), then add ume, shiso leaves, lemon juice and simple syrup. Fill with ice, shake and strain over fresh ice into a highball glass. Top with club soda. If you would like it sweeter, top it with 7UP instead of club soda. Garnish with a shiso leaf and thin strawberry slices.

14

SUMMER IN TSUSHIMAJoey Joyce

Lucky Belly

(5) 1 in. cubes of fresh watermelon2 large shiso leaves1/2 Hawaiian chili pepper (more or less for desired spice level)1 small pinch of Maldon sea salt1/4 oz. white balsamic vinegar1/2 oz. simple syrup3 oz. soda water

Thoroughly muddle watermelon, shiso leaves, Hawaiian chili pepper and Maldon sea salt in a shaker. Add vinegar, simple syrup and ice. Shake vigorously. Add soda water then strain over fresh ice in a pint glass. Garnish with a shiso-wrapped watermelon cube.

15

4 slices of cucumber1 oz. hibiscus syrup3/4 oz. unsalted yuzu juice1/2 oz. lime juice2 oz. soda water

Muddle cucumbers in a mixing glass. Add hibiscus syrup, unsalted yuzu juice and lime juice. Add ice, then shake and strain into a Collins glass fi lled with crushed ice and top with soda water. To make hibiscus syrup, add 1 cup water to 1 cup sugar and add a dried hibiscus fl ower. Simmer for 10 minutes on the lowest heat possible, dissolving sugar by stirring. Strain the mixture and bottle. The mixture will last for 2 weeks in the refrigerator.

HAWAIIAN MOUNTAIN COOLERDave Newman

Pint + Jigger

16

MELON FRESCAMatt Corbin

Cane & Canoe - Montage Kapalua Bay, Maui

3 oz. watermelon juice1 oz. fresh lime juice1/2 oz. simple syrup2 muddled basil or mint leaves (optional)

Take a whole, seedless watermelon and blend until fi ne. Strain pulp through a chinois, tea strainer or fi ne colander. Add fresh-squeezed lime juice and simple syrup (equal parts water and cane sugar). If you do not want to use simple syrup, replace it with an extra ounce of watermelon juice. For an herbal fl air, muddle and add two mint leaves or basil leaves. Shake or blend all ingredients with ice, and you have a Melon Fresca!

17

DUCKIE SPLASHSjon Brown

RumFire Waikiki

(3) 1/4 in. cucumber slices6 mint leavesCock ‘n Bull Ginger Beer1/2 oz. non-alcoholic Blue Curacao

Muddle cucumber slices and mint leaves in a Collins glass. Add ice and pour in Cock ‘n Bull Ginger Beer. Drizzle non-alcoholic Blue Curacao on top. Garnish with rubber duckie and mint sprig.

18

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