4730 AKAI DR SOUTHWEST RANCHES OFFERED AT $36,000,000 A CONTEMPORARY MASTERPIECE SPANNING 52,553 TOTAL SQUARE FEET ON 4 ACRES
MG EXPERIENCE LUXURY
FOR 3 YEARS IN A ROW
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WHERE PRIVACY MEETS PRESTIGE
MEANDERING ROBA
At the Grand Wailea, a Waldorf Astoria Resort, guests can enjoy Maui’s warm breezes in the open-air Botero Lounge , which is home to nine larger-than-life sculptures by renowned Colombian artist Fernando Botero. “The Meandering Roba is our Moscow Mule with an East Asian twist, due to its double dose of tangy and herbaceous yuzu—liqueur and juice—mixed with ginger syrup, sake, and organic vodka,” says Ryan Urig , the resort’s executive chef. “We use Hakutsuru Awa Yuki Sparkling Sake, a light, fizzy, and mildly sweet beverage that’s complementary to the spicy pungent ginger.”
KOME
4791 AKAI DR
4750 AKAI DR
4710 AKAI DR
Named after one of the Japanese terms for rice, this cocktail can be enjoyed at Hakubai , the refined Japanese restaurant at Prince Kitano New York. “Sake is low in alco- hol content, so many people combine it with other spirits, but I find this can dilute its essence,” says John Anthony Ober , bartender at Hakubai. “I mix a high-quality dry sake with shochu, a distilled liquor made from rice, to create a cocktail base that is completely Japanese.”
$12,375,000 OFFEREDAT
$13,200,000 OFFEREDAT
$11,935,000 OFFEREDAT
4760 AKAI DR
4751 AKAI DR
ingredients Makes one serving
WHERE PRIVACY MEETS PRESTIGE
1 ounce Ocean Organic Vodka ½ ounce Oka yuzu liqueur 1 ounce Kokuto ginger syrup ½ ounce unsalted yuzu juice 3 ounces Hakutsuru Awa Yuki sparkling sake 1 dehydrated lemon wheel 1 mint sprig directions Combine ingredients over crushed ice in a copper mug or Collins glass. Stir to combine, add more crushed ice if needed. Garnish with lemon wheel and mint sprig.
ingredients Makes one serving
$10,075,000 OFFEREDAT
$9,415,000 OFFEREDAT
1⅓ ounces SG Shochu Kom e 1 ounce Oze no Yukidoke Ohkarakuchi junmai sake ⅔ ounce Barbadillo Fino dry sherry ⅓ ounce David Ramnoux, Pineau des Charentes
JILLSZEDER.COM
CO-LISTED WITH
DANNY HERTZBERG 305.505.1950 DANNY@JILLSZEDER.COM JILL HERTZBERG 305.788.5455 JILLH@JILLSZEDER.COM
1 dash yuzu bitters 1 castelvetrano olive 1 lemon twist
THE SKLAR TEAM
ROSE AND DEAN SKLAR 954.298.3626 SKLARTEAM@GMAIL.COM
directions Combine ingredients in a mixing glass with large ice cubes. Stir well to chill. Strain into a chilled martini glass. Garnish with olive and lemon. ■
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