WINNERS ANNOUNCED FOR THE FIRST-EVER RUM SCRUM COCKTAIL AND CULINARY CONTEST
The Westin Kā‘anapali Ocean Resort Villas adds Maika‘i by Gabe Harvey of Kihei to its menus
Kā‘anapali, Maui – Deep Island Hawaiian Rum and The Westin Kā‘anapali Ocean Resort Villas have been mixing the ingredients for the first-ever Rum Scrum Cocktail and Culinary Contest, benefiting Maui Culinary Academy, for months. On July 25, the event partners shook, poured and announced the winners for this inaugural contest. Event attendees and judges sampled contest entries, which all featured Deep Island Hawaiian Rum, from four local mixologists and three local, celebrity chefs. Together, they named Maika‘i by Gabe Harvey of Kihei the most quintessential Hawaiian cocktail and Puerto Rican Pork Patty Mofongo and Bahamian Papaya Rum Upside Down Cake, both by Chef Lyndon Honda of Laulima Events, the best rum dishes.
“We knew selecting winners was going to be a difficult decision,” said Shay Smith, CEO of Hawaii Sea Spirits, makers of Deep Island Hawaiian Rum. “Each contestant presented a creative, tasty and quality product and really showed Maui what Hawai‘i’s quintessential rum cocktail and rum dishes should taste like.”
Gabe Harvey won the cocktail contest with Maika‘i, which featured Deep Island Hawaiian Rum, Orange Curacao, fresh pressed liliko‘i juice, fresh pressed lime juice and homemade coconut orgeat syrup. Chef Lyndon Honda of Laulima Events won the culinary rum scrum with his dishes Puerto Rican Pork Patty Mofongo and Bahamian Papaya Rum Upside Down Cake. Both dishes highlighted Deep Island Hawaiian Rum as the distinctive ingredient. The Puerto Rican Pork Patty Mofongo also included chorizo black beans, cotija cheese and chilharones. The Bahamian Papaya Rum Upside Down Cake included Puerto Rican colito tapioca sauce.
“We are thrilled to have been a part of such a meaningful event,” said The Westin Kā‘anapali Ocean Resort Villas’ director of food & beverage, Brandon Maeda. “Aside from the delicious drinks and dishes, talented contestants and enthusiastic attendees, the event put the spotlight on a local product and supported a local organization, both of which are very important to us here at The Westin KOR.”
Rum Scrum Cocktail and Culinary Contest took take place on Saturday, July 25 at Pūlehu, an Italian Grill at The Westin Kā‘anapali Ocean Resort Villas. Attendees sipped on Deep Island Hawaiian Rum cocktails prepared by the contest’s finalists: Maui-Melon-Jito by Jacob Caracheo of Kihei; Flower of the Cane by James Shoemaker of Paia; Sokyrka by Ka‘ai Fong of Kihei; and Maika‘i by Gabe Harvey of Kihei. They also savored six distinctive dishes featuring Deep Island Hawaiian Rum prepared by Chef Lyndon Honda of Laulima Events, Chef Greg Gaspar of Black Rock Kitchen and Chef Alvin Savella of Pūlehu, an Italian Grill. Entertainment was provided by Joshua Kahala Duo.
To experience the winning cocktail, Maika‘i, visit Pulehu, an Italian Grill, Pailolo Bar & Grill and Ocean Pool Bar & Grill, all at The Westin Kā‘anapali Ocean Resort Villas. For more information, visit westinkaanapali.com and deepislandrum.com.
Maui-Melon-Jito by Jacob Caracheo of Kihei:
Recipe:
2 oz. Deep Island Hawaiian Rum
2 oz. Govinda’s fresh squeezed watermelon juice
¾ oz. Govindas fresh squeezed lime juice
¾ oz. House-made simple syrup
Shake vigorously
Serve in a snifter neat with a splash of soda
Garnish mint sprig
Flower of the Cane by James Shoemaker of Paia:
Recipe:
1 oz. Deep Island Hawaiian Rum
½ oz. Kahlua Rum and Coffee Liqueur
½ oz. Taylor Falernum
1/2 Lime
Scrappy’s Chocolate bitters
Sokyrka by Ka‘ai Fong of Kihei:
Recipe:
2oz. Deep Island Hawaiian Rum
1oz. Macadamia Nut Orgeat (Orgeat Works LTD)
¾ oz. Fresh Lemon Juice (Simpli-Fresh Farms)
½oz. Fresh Liliko’i or purée (friend’s yard)
10-15 leaves of fresh mint (Evonuk Farms)
Garnish – Mint Sprig(s)
Muddle mint into Macadamia Nut Orgeat in a shaker making a mint infused Orgeat. Add rest of ingredients into shaker with ice. Shake to get proper dilution and chill on cocktail. Fine strain contents into glass over fresh ice. Garnish with mint sprig(s).
Maika‘i by Gabe Harvey of Kihei:
Recipe:
1½ oz. Deep Island Hawaiian Rum
½ oz. Orange curacao
¾ oz. Fresh pressed liliko’i juice
¾ oz. Fresh pressed lime juice
1½ oz. Homemade coconut orgeat syrup
In a shaker add the rum, lime juice and homemade coconut orgeat syrup. Add ice and shake vigorously. Set aside. Pour the liliko’i juice to the bottom of the rocks glass. Add crushed ice slowly not to mix the liliko’i juice around. Strain ingredients over crushed ice. Top off glass with additional crushed ice. Garnish with lime wedge and fresh coconut.
Enjoy!
