HILUXURY – Hawaii Luxury Magazine

Our Signature Cocktail-About-Town

WHEN WE APPROACHED MIXOLOGIST JOE GOTTESMAN with the idea of creating a special cocktail that would carry the name of this magazine, the task was not taken lightly. In an age where heirloom concoctions are ushered from the era of the speakeasy to bars on seemingly every avenue, we were after something truly special. After all, it’s the holidays.

Gottesman, a rising (yet humble) star within his trade, had the wherewithal to bring in a few of his peers in completing the task. His rationale: By incorporating the creative energy of his fellow island drink-slingers, the cocktail would not only embody the spirit of holiday sharing, but it could be made at a wider array of bars, clubs and lounges. Which, to you, dear reader, means there is more of a chance for you to sidle up to your favorite barstool and utter the words we hope to hear many times over the next two months: “I’ll have a HILux Holiday, please.”

Don’t forget to tip your bartenders.

HILUX HOLIDAY

1 oz. Bombay Sapphire
1 slice of fresh pineapple (muddled)
1 splash club soda
1/2 oz. lemon juice
1 oz. fresh pineapple Juice
1 pasteurized egg white
2 teaspoons “Holiday Tincture” (a blend of brown sugar, Maui cane sugar and cinnamon)
1/2 oz. cherry brandy (dropped through the center)

Method:

Muddle a piece of fresh pineapple in the bottom of a mixer glass and top with ice. Add the rest of the components, bruise, then shake the contents. Strain over fresh ice in a 12-ounce glass. Drop the cherry brandy through the center of the cocktail. Garnish with a cinnamon stick and a pinch of holiday tincture over the frothy top.