Speakeasy

Articles
Basil Gimlet

Basil Gimlet

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

Oke Punch

Nicole Jones DOWNBEAT LOUNGE bar manager, drink’s creator “(I use) fresh lemongrass from Chinatown. The hibiscus are dried hibiscus from..
Katana Express

Katana Express

Jaron Takumi SAKURA TERRACE front-of-the-house manager “It’s like coffee candy. It has vanilla undertones, and along with espresso, ends up..
Lavender Cosmo

Lavender Cosmo

Karri Craven RYAN’S GRILL bartender “We rim (the cosmo) with lavender — real flowers — that we grind in with..
Kentucky Sour

Kentucky Sour

Ron Nakamura KINCAID’S RESTAURANT bartender “It’s not an overpowering bourbon drink, like what most people would associate (with) a whiskey..
Lychee Drop

Lychee Drop

Don Chu 3660 ON THE RISE bartender, drink’s creator “It’s not too sweet. It’s a little tart. It’s similar to..
Li Hing Margarita

Li Hing Margarita

Naomi Wilbur server/bartender BIG CITY DINER “Li hing is a very popular local flavor, so (this margarita) has a slightly..
The Shore Bird

The Shore Bird

Ashlyn Daoang, bartender SHORE BIRD RESTAURANT & BEACH BAR “It’s blue like the ocean — and we are right on..
Kim Chee Bloody Mary

Kim Chee Bloody Mary

Tashyana Kawaihae, server/bartender SCRATCH KITCHEN & BAKE SHOP “It doesn’t taste like a normal Bloody Mary because it’s so spicy...
The Lotus

The Lotus

“When you eat a lilikoi, you first bite into it, it’s bitter from the rind, and then the finish is..