Summer Cocktail Recipes by Westin KOR Villas!

HOT WEATHER, COOL SIPS: THE WESTIN K‘ANAPALI OCEAN RESORT VILLAS INTRODUCES SUMMER COCKTAILS

Poke Bloody Mary, Valley Isle Mojito and Pickled Mango Margarita available on the resort’s beverage menus 

 Kā‘anapali, Hawai‘i – Soak in the sun, sink your feet into the sand and get ready to sip the summer at The Westin Kā‘anapali Ocean Resort Villas. The AAA Four Diamond resort has introduced a summer beverage menu, which features its new Poke Bloody Mary, signature Valley Isle Mojito and new, seasonal, Pickled Mango Margarita. Look for these cocktails at the resort’s three restaurants: Ocean Pool Bar & GrillPailolo Bar & Grill and Pūlehu, an Italian Grill.

“At The Westin Kā‘anapali Ocean Resort Villas, we are continuously striving to enhance the experience for our guests,” said Cy Gabourie, the resort’s beverage specialist. “We crafted these new cocktails with a strong focus on our great local flavors. The Poke, Hawaiian pineapple and Lāhainā mango are each highlighted in a way that makes each drink more than just a refreshing cocktail, but rather a taste of our island home.”

Auntie’s Poke Bloody Mary: The Poke Bloody Mary is a cultural blend of mainland and Hawaiian flavors. This fresh and lively cocktail has its roots in New York but its home in Hawai‘i. Born at the St. Regis New York’s King Cole Bar in 1934, the Bloody Mary is a savory spiced tomato based vodka cocktail that has lent itself to early risers for generations. The flexibility for regional variations in ingredients and garnish with this cocktail have grown its popularity around the globe.

The Westin Kā‘anapali Ocean Resort Villas has created the Poke Bloody Mary. Inspired by Poke, an island classic preparation of diced, fresh ‘Ahi Tuna tossed in a fusion of shoyu (soy sauce), sesame oil, onions and chili, this fresh and wild flavor profile lends itself well to the Bloody Mary. Like much Hawaiian cuisine, it dates back to the melting pot of the Plantation Days when the best from many cultures was brought to the Islands. Rimmed with Sriracha Hawaiian sea salt, each signature Poke Bloody Mary is served with a small cup of house made Poke suspended from the rim of the glass.  These flavors represent the blend of traditions and cocktail cultures.

  • 2 oz. Grey Goose vodka
  • 4 oz. tomato juice
  • Bloody Mary mix
  • Sriracha sea salt
  • 1 lime wedge

Trace rim of a tall cocktail glass with lime wedge, rim in Sriracha sea salt.  Pack glass with ice and pour 2 ounces of your favorite vodka of choice over ice.  Season to taste with your favorite Bloody Mary mix. Garnish with lime.In a small mixing bowl, combine 4 ounces of fresh, medium-diced ‘Ahi (Yellowfin Tuna). Drizzle splash of sesame oil and half ounce of shoyu (soy sauce). Mix in a pinch of chili flakes and fine cut green onions to taste. Serve in 2 ounce shot glass alongside the Bloody Mary.

Valley Isle Mojito: A fresh and light cocktail, inspired for beach bodies on hot days.

  • 1.5 oz. Sammy’s Beach Bar Rum
  • 2 wedges of lime
  • 3 small bunches of mint
  • Splash Monin Mojito Syrup
  • 2 chunks of Maui Gold Pineapple
  • 4 oz. soda water
  • ½ cup ice cubes

 

In a jigger, combine rum, 2 lime wedges, 2 mint bunches, pineapple and splash of syrup.  Muddled lightly, add ice and shake. In a 12 oz. Rocks glass, fill ¼ with ice.  Pour contents of jigger onto ice.  Top with soda water. Garnish with pineapple chunk and remaining mint bunch. Sip and feel refreshed!

 

Pickled Mango Margarita: A small batch and seasonal taste of Hawai‘i reserved for friends and family. Pair Auntie Alona’s mango recipe with world class tequila for a balanced, refreshing and one of a kind blend.

  • 2-3 oz. of pickled mango pieces
  • 1 oz. Li Hing Mui powder
  • 1 oz. Hawaiian sea salt
  • 1.5 oz. Patron Silver Tequila
  • Splash Grand Marnier Liquor
  • 1 cup cubed ice
  • Splash pineapple juice
  • 2 lime wedges
  • 1 oz. Hawaiian Chili pepper water

Mix salt and Li Hing Mui powder, wipe Margarita glass with lime, dredge rim of glass in salt and powder mix. In a blender, combine pickled mango slices (reserve one piece for garnish), cubed ice, Patron Tequila, Grand Marnier.  Blend adding pineapple juice or ice to balance consistency. Pour mixture into rimmed margarita glass, squeeze juice of one lime wedge on top, garnish with pickled mango slice and lime wedge. Serve with 1 oz. Hawaiian Chili pepper water on the side for some heat and enjoy!

For more information on The Westin Kā‘napali Ocean Resort Villas and its restaurants, please visit westinkaanapali.com/dining/maui-restaurants.