This Way In ➳
Pouring Holiday Cheer Elevate Your Seasonal Cocktails with OCC Lead Bartender Tiffany Magee CLUB HAPPENINGS, CELEBRATIONS & EVENTS LOBBY The
Interview By Rachel Wagenmen
Are there particular holiday traditions, flavors, or influences that inspire your creations? I often draw from traditional holiday classics, but I love giving them a local twist. For example, eggnog infused with coconut rum, a festive punch or sangria made with local fruits and li hing, or even something as simple as hot choc- olate topped with black lava salt. These touches create a unique blend of timeless holiday flavors and island tradition—Ha- waiian-inspired and unmistakably rem- iniscent of the spirit you’ll only find at Outrigger Canoe Club. Have you noticed any emerging trends—spirits, garnishes, or techniques—that you’re excited to use this season? Lately, there’s been a big push toward creativity, health, and sustainability, and I find that really inspiring. Repurpos- ing ingredients in inventive ways—like turning them into house-made syrups or using them for rapid infusions to elevate flavor—is a trend I’m excited to explore. I’m also passionate about offering light- er, health-conscious options so members can indulge in seasonal cocktails that feel festive and satisfying, but still align with their lifestyle choices. What's the most unexpected ingredient you’ve successfully worked into a cocktail or mocktail? I’ve always loved the element of sur- prise in cocktails—it’s what keeps cre- ating exciting. For me, it’s all about trial and error: experimenting with different
Left: Under the Mistletoe (gin, amaretto, lemon, sage), Right: Tumeric Ginger Cooler (ginger syrup, tumeric, lemon, water)
november/december 2025 | AMA 7
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