Robert Bidigare PROOF PUBLIC HOUSE bartender, drink’s creator “We always use fresh ingredients, and we source locally when we can...
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Nicole Jones DOWNBEAT LOUNGE bar manager, drink’s creator “(I use) fresh lemongrass from Chinatown. The hibiscus are dried hibiscus from..
Jaron Takumi SAKURA TERRACE front-of-the-house manager “It’s like coffee candy. It has vanilla undertones, and along with espresso, ends up..
Karri Craven RYAN’S GRILL bartender “We rim (the cosmo) with lavender — real flowers — that we grind in with..
Ron Nakamura KINCAID’S RESTAURANT bartender “It’s not an overpowering bourbon drink, like what most people would associate (with) a whiskey..
Don Chu 3660 ON THE RISE bartender, drink’s creator “It’s not too sweet. It’s a little tart. It’s similar to..
Naomi Wilbur server/bartender BIG CITY DINER “Li hing is a very popular local flavor, so (this margarita) has a slightly..
Ashlyn Daoang, bartender SHORE BIRD RESTAURANT & BEACH BAR “It’s blue like the ocean — and we are right on..
Tashyana Kawaihae, server/bartender SCRATCH KITCHEN & BAKE SHOP “It doesn’t taste like a normal Bloody Mary because it’s so spicy...
“When you eat a lilikoi, you first bite into it, it’s bitter from the rind, and then the finish is..