PREP! Cocktails

PREP! A Cocktail How To for September 2012

Guest mixologist, Avel Squaglia from Sarento’s Waikiki demonstrates two classic cocktails with a twist.

 

Buffalo Maple Old Fashion – BMOF
2 oz. Buffalo Trace Bourbon
5 Dashes of Angostura Bitters
1 tsp. Maple syrup
Orange wheels
Crispy skewered bacon for garnish

 

 

CAVU Colada (Ceiling and Visibility Unlimited)

1 1/2 oz. Ron Zacapa Rum
1 1/2 oz. Cold Filtered Pineapple juice
1 1/2 oz. Unpasturized Coconut water
Fresh Coconut and Pineapple balls for garnish

Category : PREP! Cocktails

PREP! For July 2012

Adult Key Lime Dessert

3 oz. package of Vanilla Pudding
1 cup Milk
1/4 cup Vodka
1/4 cup Key Lime juice
Canned Whipped Cream
Graham Crackers

SWAM OMG
(OMG: On My Gelatin)

3 oz. package of flavored gelatin
1 package Knox gelatin
1 cup Boiling Water
1/2 cup Vodka
1/2 cup Chilled Water

Category : PREP! Cocktails

PREP! for June 26, 2012

Introducing two new vodka lines, Dragon Bleu and Skinny Girl and creating refreshing summer ‘tea’ cocktails.

DarJaling Dragon Tea

1 1/4 oz. White Ginger Dragon Bleu Vodka
Scrappy’s Cardamon Bitters
Darjeeling Tea
Mint
Lemon Wedge and Twist

 

My Passion Tea

1 1/4 Rose Blossom Dragon Bleu Vodka
Scrappy’s Orange and Grapefruit Bitters
Passion Fruit Tea

 

Pom Pom Girl Tea

1 1/4 Skinny Girl Bare Naked Vodka
Pomegranate Green Tea
Lemon Twist

Category : PREP! Cocktails

PREP! for May 29, 2012

We had an interesting PREP! because our camera man had taken the night off  so once again the video is not as clear and the sound is also a little soft.  But we managed to demonstrate two great cocktails and learned a lot about creating our own liqueurs.

Caffeinated Airman
2 oz. Shochu
1 oz. Fresh Lime Juice
1/2 oz. Dry Guava Cordial
1/2 oz. Luxardo Maraschino Liqueur
small pinch of Kona coffee grounds

 

Fratello Americano

1 oz. Campari
1 oz. Luxardo Abano Amaro
1 oz. Grapefruit juice
4 oz. club soda

Category : PREP! Cocktails

PREP! for Tuesday, April 24, 2012

Unfortunately, Vernon, could not make it to PREP!, so we improvised.  At SWAM, customers frequently ask if they can carry alcohol on the plane with them when travelling.  Yes, you are permitted to carry a total of 3 oz. of liquid or gel in a 1 quart bag.  The volume in a miniature liquor bottle is 50 ml or 1.69 oz. which totals to 2 minis (100 ml) allowed in your 1 quart bag. Here’s one example of a cocktail that is easy to prepare and having two versatile liqueurs will create different cocktails later.  Travelling is stressful and tiresome, a simple cocktail makes the journey a lot more fun.

3-1-1 Rule
International Travel
Prohibited Items

Category : PREP! Cocktails

PREP! for Tuesday, March 27, 2012

Vernon Taketa created three midori inspired cocktails. My apologies for no video demonstrations, our cameraman went snowboarding in Utah.

Melona Bar

1oz. Midori
1oz. Green Tea liqueur
4 oz. Half & Half
1/4 oz. Simple Syrup
dollop whipped cream

Shake all together with ice, strain and serve in a martini glass

 

Melon Ball

1 1/4oz. Midori
3/4 oz. American Harvest Vodka
Orange juice

Stir all together in rocks glass with ice.

 

Watermelon Martini

part one
1/2 oz. Watermelon Pucker
1 oz. Watermelon Vodka
3/4 oz. Simple Syrup
Shake with ice and pour first into martini glass

part two
1/2 oz. Midori
1/2 oz. Watermelon Vodka
Shake with ice and float this mix on part one’s mix.
Should look like a watermelon with rind.

 

Category : PREP! Cocktails

PREP! for Tuesday, February 28, 2012

from 6pm -7pm

Old friend, Brenton Sugibayashi, will be here to demonstrate three of his cocktail creations.

Smoked Salmon Gibson

2 oz. Alaska Distillery’s Smoked Salmon Vodka
5-7 Capers
1 Lemon wedge
Cocktail Onion

Cracked Apple Martini

2 oz. Berentzen Appel Schnapps
1/2 oz. Alaska Distillery’s Smoked Salmon Vodka
Cracked Black Pepper

(more…)

Category : PREP! Cocktails

PREP! for Tuesday, January 31

from 6pm – 7pm

Joshua Perez will demonstrate 3 cocktails.
Looking forward to his creations. Visit Josh at Du Vin’s Cask Room on Fridays.

Fig’nFernet’boutit

2 oz. Fig infused Fair Trade Quinoa Vodka**
1/2 oz. Fernet Branca
1/2 oz. Galliano
Pinch of Salt
Flamed orange zest

**Infuse fresh figs with 750ml vodka for one week

Smokin da Goji

1.5 oz. Blended Scotch
3/4 oz. Fair Trade Goji Liqueur
3/4 oz. fresh Orange Juice
1/4 oz. St. Elizabeth’s All Spiced Dram
1/4 oz. rich Simple Syrup
Drops of Laphroaig Quarter Cask
Orange twist
(more…)

Category : PREP! Cocktails

PREP! for Tuesday, December 27

from 6-7pm
Theme: Classic Cocktails with a Twist

Randy has gone beyond brand name supplies and has created his own all spice dram, ka’u orange triple sec, and orgeat. We truely appreciate his passion to explore the possibilities in cocktail creations.

Star-Man’s Delight

Muddle:
1 Tbsp Sugar
Thick slice of star fruit
1 tsp Green Cardamom pods

Add:
2 oz. dry gin
1 1/2 oz fresh lemon
1 draw of grapefruit bitters
1 bar spoon aged Jamaican rum

Add ice to shaker; shake hard. Double strain into a double old fashion glass with ice block cube. Float 1/2 oz. of club soda. Garnish with a thick slice of star fruit.

Randy’s Holiday Mai Tai Nog

2 oz. Pampero Anniversario Rum
1 oz. fresh lemon juice
1/2 oz. all spice dram
1/2 oz. triple sec
1/2 oz. orgeat
1 oz. cream
1 dash orange flower water
1 whole egg

Dry shake with the egg. Add two solid blocks of ice and egg, shake hard. Double strain into chilled glass. Garnish by microplaning cinnamon and nutmeg. Orange twist.

Category : PREP! Cocktails

PREP! for Tuesday, November 29, 2011

from 6pm-7pm
Vernon Takata will demonstrate 3 cocktails
Theme: Holiday Drinks

Cran-Apple Caprihina

1 1/4 oz. Berentzen Appel Korn
White Cranberry Juice
Red and Green Apples
Ice

(more…)

Category : PREP! Cocktails