MG EXPERIENCE LUXURY
EAVESDROP
UBE COLADA
For a visually appealing option, look no further than this colorful concoc- tion from HaLani , the ocean-view restaurant at Mauna Lani, Auberge Resorts Collection. “If the island of Hawaii were a cocktail, it’d be an Ube Colada,” says Reed Proctor , the resort’s food and beverage manager and master sommelier. “Our version features quintessential ingredients like pineapple and coconut, plus Hawaiian-made ingredients for a true taste of the island. Traditionally, Ube is made from purple yams, a common vegetable in Hawaii and Southeast Asia. We use a delicious Ube syrup from a boutique producer on the Hamakua Coast.”
Anyone still on the fence about frozen cocktails will have their
mind changed after sipping on this signature creation from Ambergris Cay , a private island resort in Turks & Caicos. “This delightful concoction features a harmonious blend of basil, coconut rum, and sweet-and-sour mix,” says Macaulay Fernandes , beverages and outlets manager at Ambergris Cay. “Basil, with its tra- ditional cooling properties, helps to soothe and calm your senses, while coconut rum brings in the essential summer vibe. Together these two ingredients unite to create a refresh- ing experience that’s perfect for a hot summer day."
ingredients Makes one serving
ingredients Makes one serving
1.5 ounces Koloa Kaua’i White Rum 1 ounce pineapple juice 1 ounce Coco Lopez cream of coconut 0.5 ounce lime juice 0.5 ounce Hāmākua Coast Premium Ube Syrup 0.5 cup crushed ice (approximately) 1 pineapple triangle or chunk 2–3 Amarena Toschi black cherries 1 orchid flower
2 ounces coconut rum (or white rum) ⅔ ounce sweet-and-sour mix 3–4 fresh basil leaves 16–18 ice cubes directions Add ingredients in a blender, blend for approximately 30 seconds, until desired consistency is reached. Pour into a margarita glass, and garnish with a basil leaf. ■
directions Add rum, pineapple juice, lime juice, cream of coconut, ube syrup, and ice into a blender. Start on low speed, and slowly ramp up to high speed (about 30 seconds total). Consistency should be thick, smooth, and free of ice chunks. Pour into highball glass. Garnish with pineapple, cherries, and orchid.
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