HILuxury Chiby Jo McGarry
Wherever the Mai Tai originated (and there’s plenty of controversy on the subject), there’s no doubt that from the early 1950s, the royal Hawaiian Hotel was the place to be seen drinking one.
More than 50 years later, as the royal Hawaiian has been given a face lift, it seems like the perfect time to create a new cocktail celebrating organic ingredients, island growers and a remarkable spirit.
The starting point for our HiLuxury Chi was easy to select: pure, clean, Kahului-made Ocean vodka. With desalinated purified water drawn from 3,000 feet below the surface of the Pacific and organically grown corn and rye, Ocean vodka has become an instant success around the globe.
With a pure spirit at its heart, freshly picked local basil leaves, Maui-grown pineapple, a hint of coconut and fresh limes, our cocktail is a crisp, clean, sophisticated tribute to the islands.
A toast – if you like – to our cleaner, greener, approach to the Earth.
Move over Mai Tai, here Chi comes.
Mixologist Joey Gottesman, beverage manager at the royal Hawaiian Hotel, shares his recipe.
* 6 Island-grown basil leaves
* 1 teaspoon brown sugar
* 1 slice Maui Gold pineapple
* 1/2 ounce lime juice
* 2 ounces pineapple juice
* 2 ounces coconut cream
* 1 1/2 ounces Ocean Vodka
in a shaker tin, muddle basil leaves and sugar. add ice and the rest of the ingredients.
Secure shaker tin top and shake vigorously with an up-and-down motion for five seconds.
Pour the contents into a hurricane glass, and garnish with pineapple wedge and fresh basil leaf.