Fire and Ice

Locally grown Hawaiian chili pepper spikes up these icy, spicy drinks.


ginger chili cocktailHello Kitty

Courtesy of Four Seasons Maui Spago

  • 1½ oz. Captain Morgan’s Rum
  • ½ oz. Bacardi 151 Rum
  • 1 oz. fresh orange juice
  • 1 oz. fruit juice such as liliko‘i or guava
  • ¼ oz. ginger juice
  • 1 oz. cranberry juice
  • ½ oz. chili simple syrup

Place all ingredients in a cocktail shaker and shake for 10 seconds. Pour into a coupe glass.

“I created this spicy ginger-chili cocktail to accompany appetizers at an ‘Aipono Wine Dinner we recently hosted. The fresh fruit juices and hint of chili make for a refreshing change from the usual wine accompaniment. Try Hello Kitty and see if you think it should be renamed Naughty Kitty.”
—Executive Chef Cameron Lewark

Spicy Caipirinha cocktailFreddie’s Caipirinha

Courtesy of the Westin Maui’s Relish Oceanside Bar

  • 2 oz. Leblon Cachaca
  • ¾ oz. St. Germaine Elderflower
  • ½ lime cut in wedges
  • ½ oz. simple syrup
  • ½ kiwi
  • 2 chunks pineapple
  • ½–1 tsp. Adoboloco Pineapple Habanero hot sauce or to taste
  • lavender bitters

Add all ingredients to a cocktail shaker. Muddle contents, add ice and shake for 10 seconds. Pour contents into serving glass and add lavender bitters to taste. Garnish with skewer of kiwi and pineapple.

“Leblon Cachaca is so vibrant and has such a unique, grassy profile. Kiwi and pineapple work well together and bring out the fresh, green, earthy characteristics of Cachaca. I wanted to make something light, refreshing and very green tasting that would make customers come back for more.”
—Freddie Sconfienza, mixologist

Mango cocktailMango Paloma

Courtesy of Fairmont Kea Lani Resort’s Luana Lounge

  • 1½ oz. Casamigos tequila or other highland tequila
  • ¾ oz. grapefruit juice
  • ¾ oz. mango shrub*
  • 1 dash Angostura bitters
  • splash of soda
  • lime wheel

Measure tequila, grapefruit juice, shrub and bitters into a cocktail shaker and shake vigorously. Strain over ice into a double Old Fashioned glass rimmed with Tajin Salsa en Polvo.** Top with a splash of soda. Garnish with lime.

*Mango Shrub

  • 1½ c. mango pulp (from 1–2 large mangos)
  • 1½ c. white sugar
  • ¾ c. white vinegar
  • 2 Hawaiian chili peppers

Peel, seed, and dice the mangos. Place the fruit in a medium-sized bowl and macerate with a fork or masher. Chop the chilies and add to the mangos (make sure to include the pepper seeds). Add the sugar and stir into the fruit. Refrigerate the mixture 4 hours. Remove from fridge and add the white vinegar. Stir until the sugar is dissolved and allow to sit at room temperature for another 30 minutes. Strain through cheesecloth or a fine sieve to remove the pulp and seeds.

**Available in supermarkets, Tajin Salsa en Polvo combines salt, chili, and lime zest for a zesty, spicy element—making this drink dangerously refreshing on a nice, hot day.

“When I was kid, my family often went to flea markets. I always looked forward to getting a cup of sliced fruit seasoned with chili powder and salt. I still love the combination of savory, salty and spicy; this drink is a tribute to that tasty trifecta.

“The Paloma cocktail inspired this drink. The grapefruit and mango work well together, and the shrub helps carry the flavor of the mango and chilies while adding the refreshing element of vinegar. The bitters add depth and the winter spices bring the mango flavors out even more.”
—Aaron Alcala-Mosely, mixologist


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