Back in May, contestants submitted recipes for the “quintessential rum cocktail” featuring Deep Island Hawaiian Rum and the pool was narrowed down to four finalists.

To prepare yourself for your judging duties, feast your eyes (and cocktail shaker) on the final fours’ recipes themselves:

Maui-Melon-Jito by Jacob Caracheo of Kihei:

Recipe:

2 oz. Deep Island Hawaiian Rum

2 oz. Govinda’s fresh squeezed watermelon juice

¾ oz. Govindas fresh squeezed lime juice

¾ oz. House-made simple syrup

Shake vigorously

Serve in a snifter neat with a splash of soda

Garnish mint sprig

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Flower of the Cane by James Shoemaker of Paia:

Recipe:

1 oz. Deep Island Hawaiian Rum

½ oz. Kahlua Rum and Coffee Liqueur

½ oz. Taylor Falernum

1/2 Lime

Scrappy’s Chocolate bitters

Sokyrka by Ka‘ai Fong of Kihei:

Recipe:

2oz. Deep Island Hawaiian Rum

1oz. Macadamia Nut Orgeat (Orgeat Works LTD)

¾ oz. Fresh Lemon Juice (Simpli-Fresh Farms)

½oz. Fresh Liliko’i or purée (friend’s yard)

10-15 leaves of fresh mint (Evonuk Farms)

Garnish – Mint Sprig(s)

Muddle mint into Macadamia Nut Orgeat in a shaker making a mint infused Orgeat. Add rest of ingredients into shaker with ice. Shake to get proper dilution and chill on cocktail.  Fine strain contents into glass over fresh ice.  Garnish with mint sprig(s). 

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Maika‘i by Gabe Harvey of Kihei:

Recipe:

1½ oz. Deep Island Hawaiian Rum

½ oz. Orange curacao

¾ oz. Fresh pressed liliko’i juice

¾ oz. Fresh pressed lime juice

1½ oz. Homemade coconut orgeat syrup

In a shaker add the rum, lime juice and homemade coconut orgeat syrup. Add ice and shake vigorously. Set aside. Pour the liliko’i juice to the bottom of the rocks glass. Add crushed ice slowly not to mix the liliko’i juice around. Strain ingredients over crushed ice. Top off glass with additional crushed ice. Garnish with lime wedge and fresh coconut.

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