Cocktails

1 oz. Kuleana Rum Works Huihui
.5 oz. Lilikoi Syrup
.5 oz. Orgeat
.5 oz. Pineapple Rum
.25 oz. Lemon
.25 oz. Sherry Float

Shake and strain over tall coupe with pebble ice, then float sherry, and garnish with edible flower.

2 oz. Kuleana Hawaiian Rum Agricole
.75 oz. Sugarcane Juice
1/2 Fresh Lilikoi

Mix ingredients together based on your liking and
enjoy at room temperature (no ice).

1.5 oz Kuleana Huihui Rum
.5 oz Orgeat
.25 Lilikoi Syrup
Top with Fever Tree Lime & Yuzu Soda Water

Combine all ingredients in a Collins glass, add ice, and stir.
Then fill void with more ice and top with soda water.
Garnish with a lime wheel.

1.5 oz. Kuleana Hawaiian Rum Agricole
.5 oz. Fresh Lime Juice
.5 oz. Simple Syrup
4-5 Mint Leaves
2-3 Cucumber Slices
1-2 grains Hawaiian Sea Salt

Gently muddle all ingredients
except rum. Add rum and ice, gently
shake, strain, and serve over ice

2 oz Hawaiian Rum Agricole®
1 oz Lime Juice
1 oz Simple Syrup

Combine Hawaiian Rum Agricole, lime juice and simple syrup into shaker and shake well. Strain over crushed ice and pour.

2 oz Hawaiian Rum Agricole®
2 oz Dolin Blanc Vermouth
3 dashes Bitter Truth Grapefruit Bitters

Stir and strain into a chilled coupe, zest a grapefruit peel over the top and enjoy.

1.5 oz Huihui®
2 oz Freshly toasted coconut
.75 oz Cocchi Americano
.75 oz Luxardo Bitter Bianco
Twist of lime & edible flower – for garnish

In a mixing glass, firmly muddle toasted coconut with the Bitter Bianco, fill with ice, add Kuleana Huihui and Cocchi Americano. Stir until well chilled, strain into a rocks glass with cube ice. Garnish with lime twist (express the oils) and edible flower.

1.5 oz Hawaiian Agricole®
.75 oz Fresh lime juice
1 oz Mint simple syrup (2 sprigs of mint muddled in 1 oz simple syrup)
Club Soda – to top off
Sprigs of mint – for garnish

In a shaker tin, muddle fresh mint with simple syrup, add lime juice and Kuleana Agricole Rum, fill with ice. Shake well, strain into a Collins glass with crushed ice – top off with club soda. Garnish with more mint.

1.5 oz Huihui®
2 oz Tomato water
.25 oz Lemon juice
2 big bar spoons Strawberry-Guava Jam
1.5 oz Kōlea Sparkling Hop Water – Mosaic Citra Hops

Pour Kōlea over large block ice into an old-fashioned glass. Shake all other ingredients with ice and strain over chilled Kōlea. Garnish: Thin, vertically sliced strawberry placed on cube, no greenery on strawberry.

2 oz Hōkūlei®
.25 oz simple syrup
2 dashes Angostura bitters
2 dashes chocolate bitters
Orange slice or orange expression
Optional smoked glass

Combine all ingredients with ice and stir.
Strain into a new glass over a large ice cube.
Garnish with orange.

2 oz Nanea® Rum
.75 oz Lime Juice
.5 oz Orgeat
.25 oz Orange Curaçao
2 dash Angostura Bitters

Shake, strain, pour over ice, and garnish with fresh mint.

2 oz Huihui®
1 oz fresh lime juice
.75 oz agave nectar
Hawaiian Black Lava salt rim

Shake all ingredients with ice.
Strain over fresh ice.
Garnish with a Hawaiian Black Lava salt rim.