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Photo by Stuart Mullenberg
Say “aloha” to this taste of paradise from Hawaii barkeep Brice Ginardi, who opened the Okolemaluna Lounge on the Big Island last year. (The bar’s name means “bottom's up” in Hawaiian.) “When my wife and I came to Hawaii, we thought we’d find the kind of tropical drinks that exist in West Coast bars,” says Ginardi, “but that movement hadn’t gained traction here yet.” So he did what any tiki obsessive would do and opened a bar to fill the void. His Wicked Wahine takes a traditional tiki formula and gives it special treatment with fresh, natural ingredients.
1 ½ oz. spiced rum
¼ oz. falernum
¼ oz. fresh lemon juice
¼ oz. fresh lime juice
¼ oz. passion fruit syrup
¼ oz. grenadine
1 dash Peychaud’s bitters
Tools: shaker, strainer
Garnish: orchid or another edible flower (optional)
Combine all ingredients and shake with ice. Strain into a chilled cocktail glass and garnish.
Brice Ginardi, Okolemaluna Tiki Lounge, Kailua-Kona, Hawaii