Try this coffee-inspired recipe for the Funky Cold Mahina.
Getting into the spirit of the mai tai at the Ritz-Carlton Kapalua’s Alaloa Lounge.
Find a dream world in a cocktail glass at Mama’s Fish House.
If winter left you feeling blue, your luck is about to change. These recipes from two of our favorite resort lounges will brighten your day . . . and they’re easy as pie. Sweet!
Get three delicious cocktail recipes featuring orange.
Get 5 delicious cocktail recipes for the holidays.
When it comes to finding ingredients for refreshing and flavorful cocktails, there’s no place like home.
Enjoy this tasty cocktail recipe featuring Hali‘imaile Distilling Company’s Paniolo Blended Whiskey.
Holiday cocktails? No time like the present!
Maui’s mobile bars bring craft-cocktail services right to your party.
Beer cocktails as luxury drinks? You bet your tankard! The refreshing, ice-cold bubbly from Maui’s craft breweries can stand up to some of the continent’s best craft beers.
Locally grown Hawaiian chili pepper spikes up these icy, spicy drinks.
Japengo general manager Matt Rapping shared this refreshing recipe that uses Shochu, a distillate usually made from rice, but sometimes from sweet potato or other carbohydrate.
Need a holiday punch recipe? We’ve got you covered with a one-two punch.
Adventurous bartenders have discarded bottled mai tai mixes to build their own flavor profiles with fresh local fruit and locally crafted distillates.
Not many wineries are crazy enough to make pineapple sparkling wine, and no one else is crazy enough to make it using the traditional method.
More than 200 years after Islanders learned the art of distillation, Hawaiian moonshine is reclaiming the spotlight.
The pros who tend our island's bars are wizards at balancing flavors—and generous about sharing what they know.
The perfect accessory for a stunning cocktail ring? A libation created by Freddie Sconfienza, Starwood Resorts’ 2013 starMixologist.
Maui Dining & Food Stories
Lilikoʻi is the Hawaiian word for passion fruit. While lilikoʻi can be eaten raw, its naturally high acidity makes it perfect for blending into baked goods, frozen custards, and drinks.