Westin Kaanapali and Grand Wailea Cocktail Offerings
Vanessa Wolf is a former head chef, previously working in Portland, Oregon.
By Vanessa Wolf
Award-winning mixologist Manny Hinojosa. Courtesy photo.
On the west side and feeling a little thirsty?
The Westin Ka’anapali Ocean Resort Villas is introducing new cocktails crafted by award-winning mixologist Manny Hinojosa. Hinojosa grew up and was educated in Mexico City, and is a cocktail consultant for Guy Fieri and Food Network television shows.
Hinojosa explored and experimented with a variety of fresh fruits, vegetables and botanicals native to Maui in order to create these signature cocktails.
“Amongst my many journeys and travels all over the country to help define cocktail menus for restaurants, bar and night spots, I have found Hawaii to be a truly extraordinary destination,” Hinojosa said. “In creating cocktails exclusive to The Westin Ka’anapali Ocean Resort Villas, I was surprised to find a herb and fruit garden right within the resort. The garden-inspired theme evolved into a series of cocktails using freshly grown lemon verbena, Thai chilies, local herbs and more.”
The cocktails include The Smash, made with Dewer’s, Disaronno, fresh raspberries and cranberry juice and the Coconut Hibiscus Mojito crafted with Bacardi Rock Coconut, homemade hibiscus flower syrup, and fresh mint. The Westin Kaanapali and Hinojosa were kind enough to provide a recipe for the fresh and lovely-sounding Lemon Verbena Strawberry Fizz.
The Belvedere vodka-inspired cocktails currently offered at the Grand Wailea Botero Bar. Photo by Vanessa Wolf
LEMON VERBENA STRAWBERRY FIZZ
1 1/2 oz. Grey Goose original
½ oz. Campari
¾ oz. homemade lemon verbena syrup***
1 oz. local strawberry
¾ oz. fresh press lemon juice
Seltzer water (to top drink)
Method:
- In a mixing glass, muddle strawberry.
- Add Grey Goose, Aperol, Verbena syrup, lemon juice and ice.
- Shake, and serve topped with club soda.
- Garnish with lemon verbena and lemon wheel.
Verbena Syrup Recipe:
- Boil 2 cups of water with 3 – 8” Sprigs of fresh Lemon Verbena Leaves.
- Stir in 2 cups of white cane sugar, remove from heat.
- Cool to room temperature and refrigerate.
***Remains fresh up to 10 days.
On the south side and looking to try something different?
Every Thursday in November, the Botero Bar in the Grand Wailea is holding “Thirsty Thursdays.”
The Botero Man (astride Botero woman) cocktail jar/glass/statue/souvenir: a sure conversation starter! Photo by Vanessa Wolf
As part of this month’s promotion, the bar is mixing up three specialty cocktails featuring Belvedere Vodka. The offerings include the lemonade-esque Belvedere Lemon Tea Refresher, the Pink Cosmo, and the Jolly Rancher-reminiscent Aloha Antioxidant.
While listening to live music and surrounded by the famous sculptures of Fernando Botero, you can enjoy a flight of sample sizes of the three cocktails from 6 p.m. to 9 p.m. for $20. Speaking of Fernando and his namesake bar, purchase of the flight includes a ceramic Botero Man, which looks like a statue until you realize the top comes off and there’s a hole for a straw in the back of his neck. How…kitschy. And who doesn’t love kitsch!?
If the statue/cup doesn’t sell you, there’s also 20% off food ordered from Botero Bar and 50% off happy hour pricing for the rest of the night on well drinks, house wine by the glass and domestic beers with your $20 flight purchase.
The special continues in December, when the featured cocktails will be made with Moet champagne.
We welcome your feedback. Please let us know if you hear of any new restaurants opening or reopening, total menu overhauls, or simply know of a hidden treasure you want to share. Have a restaurant you want reviewed (or re-reviewed)? Drop us a line.
Dying to know how a certain dish is made so you can recreate it at home? Send in a request, and we will try to pry the secret out of the chef…and even take a run at cooking it up ourselves. Mahalo. -vanessa(@mauinow.com)
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