Shake, Rattle & Roca

Try these tequila cocktails crafted by Maui’s top mixologists.


The Galleon cocktail

The Galleon
By April Leslie and Vill Eala from Lineage

Yield: 1 cocktail

  • 2 dashes Bittermens Mole bitters
  • ¼ ounce Chinese 5-Spice Tepache (See recipe.)
  • ½ ounce Amaro Montenegro
  • 2 ounces Roca Patrón Reposado Tequila
  • handful ice

Add all ingredients to a shaker cup and stir to combine. Strain into a Nick and Nora glass — a hybrid between a coupe and a martini glass.

  • Chinese 5-Spice Tepache
  • rind from 1 medium pineapple, rough-chopped
  • 1 teaspoon Chinese 5-spice
  • 1 teaspoon fennel seeds
  • 1 teaspoon whole cloves
  • 3 cinnamon sticks
  • 3 star anise
  • Maui honey, to taste

Add the first six ingredients to quart-sized Mason jar. Drizzle in honey (to taste) and stir to combine. Cover and allow to sit at room temperature 48 hours. Strain and discard solids. Store in a covered container in the refrigerator.

Curry Up And Wait cocktail

Curry Up and Wait
By Dennis Day from Māla Ocean Tavern

Yield: 1 cocktail

  • 1½ ounces Roca Patrón Silver
  • ½ ounce Campari
  • ½ ounce curry-leaf-infused Dolin dry vermouth**
  • ¼ ounce yellow Chartreuse
  • ¼ ounce mezcal
  • 2 dashes orange bitters
  • handful ice

Add all ingredients to a tall shaker cup and stir to combine. Strain into a Nick and Nora glass.

**To make this mixer, steep ½ cup fresh curry leaves in vermouth for 1 week. Strain and store in a covered container.

Roca After Dark

Roca After Dark
By Taylor Howarth from Merriman’s Kapalua

Yield: 1 cocktail

  • 2 ounces Roca Patrón Reposado
  • 1 ounce Housemade Horchata (See recipe.)
  • ½ ounce Borsci Elisir San Marzano liqueur
  • ½ ounce agave syrup
  • 3 dashes black walnut bitters
  • handful ice
  • grated nutmeg, for garnish

Place first six ingredients in a shaker cup and shake 45 seconds. Strain into a coupe glass. Sprinkle with nutmeg.

Housemade Horchata

  • 6 cups water
  • 1 teaspoon ground cinnamon
  • 1½ cups uncooked long-grain rice, rinsed
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract

Add water, cinnamon and rice to a blender cup and blend on high until rice begins to break up, about 1 minute. Pour mixture into a large bowl. Soak 3 hours at room temperature. Strain through a cheesecloth into another bowl and discard solids. Add condensed milk and vanilla to the bowl and whisk vigorously. Cover and store in refrigerator.



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