Robert Bidigare PROOF PUBLIC HOUSE bartender, drink’s creator “We always use fresh ingredients, and we source locally when we can...

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..

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..

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..

Badma Copeland, bartender STAGE RESTAURANT “We make a homemade infused lavender gin (using dried lavender). (The drink) tastes really fruity..

Pam Haskey, bartender FRESCO ITALIAN RESTAURANT “There’s a contrast between the gin and the elderflower, and with the fresh island..