The Assignment

Designed to complement an Asian-inspired culinary dinner, the client requested a cocktail that was creamy, comforting, and layered with warm, aromatic spices.

The Approach

We selected flavors that enhance the meal rather than compete, crafting an aromatic spice profile that adds depth and complexity while keeping the palate balanced.

The Cocktail

A lush, velvety blend of tropical coconut, zesty citrus, and warm, aromatic spices.

Ingredients: lemon, lime, coconut milk, allspice dram, Velvet Flarnium, rum from Fiji, cardamom bitters garnished with mint and nutmeg.

The Assign

Reimagine the Blues Brother’s iconic “Orange Whip” as a composed, elevated cocktail that celebrates Hawaiʻi citrus season while transforming a pop-culture reference into a refined drinking experience.

The Approach

We layered fresh orange and lemon juice with coconut cream for richness, built depth with a blend of three rums, and used orange liqueur, Licor 43, and house-made vanilla to amplify warmth and roundness—creating a plush, balanced drink that feels nostalgic yet intentional.

The Cocktail

A lush, citrus-forward whip of fresh orange and lemon, creamy coconut, warm vanilla, and layered rum—bright, indulgent, and playfully nostalgic.

orange, lemon, coconut cream, orange liqueur, licor 43, rum blend, Hawaii vanilla

The Assignment

Create a Hawaiʻi interpretation of a Paloma for a mezcal-loving client.

The Approach

Inspired by the stark contrast and raw texture of Punaluʻu Black Sand Beach, we layered tequila and mezcal for depth and smoke, balanced fresh grapefruit and lime with agave, and lifted the drink with guava soda—finished with a black salt rim to mirror the beach’s mineral edge and visual drama.

The Cocktail

Smoky and bright with grapefruit and lime, softened by guava soda and agave, this island Paloma finishes with a striking black salt rim and a whisper of volcanic minerality.

tequila, mezcal, grapefruit, lime, guava soda, agave, black smoked salt

The Assignment

Create a long, refreshing cocktail that highlights the vibrant flavor of fresh pink guava.

The Approach

Harness the guava’s natural sweetness by transforming it into a silky jam, then balance it with a Hawaii botanical gin and a bright splash of prosecco.

The Cocktail

A light, effervescent guava spritz with soft florals, gentle sweetness, and a crisp, celebratory finish.

guava jam, gin, prosecco

The Assignment

Design a guava-forward cocktail for a client seeking something visually striking and expressive, drawing inspiration from Hawaiʻi’s volcanic energy while reimagining a familiar tropical classic.

The Approach

We leaned into tropical acidity and creaminess—balancing lime, rum, coconut cream, and lilikoi syrup—then finished with guava soda to add lift, color, and froth, resulting in a drink that is as visually expressive as it is balanced.

The Cocktail

Frothy, blush-pink, and vibrant with lilikoi and guava, this tropical rum cocktail is bright, creamy, and effervescent—an homage to Hawaiʻi’s fiery beauty.

lime, rum and agricole, coconut cream, lilikoi syrup, guava soda.

The Assignment

Design a cocktail around a client’s favorite fruit—kiwi—creating an original expression that introduces it as a true core ingredient rather than a supporting note.

The Approach

We built a structured base with rum and agricole, layered in fresh kiwi and lime for brightness, and used Licor 43 and vanilla demerara syrup to add warmth and roundness—balancing acidity and sweetness while letting the kiwi remain front and center.

The Cocktail

Fresh kiwi leads this bright, layered cocktail, balanced with lime, rum, agricole, and soft vanilla notes for a vibrant yet smooth finish.

kiwi, lime, rum, agricole, Licor 43, vanilla demerara syrup.

The Assignment

Create an original cocktail that celebrates a gifted Maui pineapple, using creativity and technique to showcase the fruit as the star ingredient.

The Approach

We drew inspiration from the structure of a Painkiller—layering pineapple with orange, lemon, coconut cream, and a blend of two rums—then refined it with orange curaçao, orange bitters, and a nutmeg garnish. The result highlights the pineapple’s natural sweetness while remaining balanced, smooth, and competition-ready.

The Cocktail

Fresh Maui pineapple takes center stage in this citrus-bright, coconut-kissed rum cocktail with a smooth, mellow finish.

pineapple, orange, lemon, coconut cream, two types of rum, orange curacao, orange bitters, nutmeg garnish.

The Assignment

Create a cocktail for a client who enjoys savory flavors but wants to explore something new.

The Approach

We balanced the bold, peppery savory notes of Surinam cherries with creamy coconut and two types of rum for depth, brightened with a touch of lemon, resulting in a smooth, adventurous cocktail that’s approachable yet distinctive.

The Cocktail

A savory-forward tropical cocktail with peppery Surinam cherry, creamy coconut, bright lemon, and layered rum—unique, balanced, and intriguing.

coconut cream, Surinam cherry jelly, lemon, two types of rum.

The Assignment

Maximize peak dragon fruit season by creating a completely original cocktail—one that showcases the fruit’s vibrant color and character in a way guests wouldn’t find anywhere else.

The Approach

We built the drink on Hawaiian agricole and lime for structure, balanced the dragon fruit’s subtle bitterness with smooth vanilla demerara syrup, and lengthened it with coconut water for lift and hydration—resulting in a striking, refreshing cocktail designed for extended sipping.

The Cocktail

A vivid, one-of-a-kind cocktail with red dragon fruit, bright lime, vanilla demerara, coconut water, and Hawaiian agricole—smooth, refreshing, and unmistakably unique.

lime, vanilla demerara syrup, red dragon fruit, coconut water, Hawaiian agricole.

The Assignment

Create a visually striking tropical cocktail that showcases pink dragon fruit while remaining balanced, smooth, and approachable.

The Approach

We layered pineapple and lime with creamy coconut, pairing pineapple rum and agricole for depth and structure. Pink dragon fruit adds vibrant color and subtle earthiness, resulting in a cocktail that is lush, expressive, and carefully balanced.

The Cocktail

A vibrant blend of pineapple, lime, creamy coconut, and pink dragon fruit, anchored by layered rum for a smooth, tropical finish.

lime, pineapple, coconut cream, pink dragon fruit, pineapple, pineapple rum, agricole.

The Assignment

Translate the indulgent, sweet-savory profile of a swineapple into a cohesive cocktail, integrating smoke, fat, acid, and fruit while maintaining a smooth, approachable finish.

The Approach

We fat-washed bourbon with bacon to capture umami and smokiness, then layered it with pineapple and lemon for brightness, using a restrained mai tai–style syrup to round the palate without overpowering the savory notes—allowing each element to register clearly while drinking seamlessly.

The Cocktail

A silky, unexpected balance of smoky bacon-washed bourbon, lush pineapple, bright lemon, and warm spiced sweetness—rich, savory, and irresistibly smooth.

lemon, pineapple, mai tai syrup, bacon fat bourbon.

The Assignment

Create a cocktail for a diabetic client who loves sour, citrus, and bitter flavors, with blood orange and mezcal at the center—using only naturally occurring sugars and no added sweeteners.

The Approach

Fresh blood orange and Meyer lemon deliver bright acidity, balanced by smoky mezcal, a touch of rum for structure, and Hawaiian Kupu Amaro for a dry, bitter finish—building complexity without added sugar.

The Cocktail

A dry, citrus-driven mezcal cocktail with blood orange, bright Meyer lemon, and a bitter herbal finish—smoky, sour, and intentionally unsweetened.

blood orange, meyer lemon, solerno blood orange liqueur, kupu hawaiian amaro, rum, mezcal.

The Assignment

Create a one-of-a-kind cocktail for a client who noted loving both the Piña Colada and The Last Word, blending tropical richness with herbal structure into a single, balanced expression.

The Approach

We bridged tropical richness and herbal complexity by pairing pineapple and coconut cream with the structured backbone of gin, rum, maraschino, and Green Chartreuse, using lime to sharpen the edges and ensure the drink remained balanced, layered, and expressive rather than heavy.

The Cocktail

Creamy pineapple and coconut meet bright lime and alpine herbs, delivering a lush yet precise cocktail that’s equal parts tropical indulgence and classic complexity.

lime, pineapple, coconut cream, maraschino liqueur, green chartreuse, dry gin, rum

The Assignment

Design a light, sippable cocktail for an event in the Hawaiʻi afternoon sun, inspired by the garden setting. of the event.

The Approach

We created a refreshing, lengthened cocktail with rum as the base, softened by crème de cacao and orgeat, then brightened with lemon and lime. Pink dragon fruit adds color and gentle fruit character, seltzer keeps the drink crisp and easy-drinking, and a snapdragon garnish ties the cocktail back to the garden—while the name Bend and Snap adds a layer of fun and approachability.

The Cocktail

A drink designed for Elle Woods. A pink drink with a sparkling finish—playful, refreshing, and made for sunny afternoons.

rum, creme de cacao, orgeat, pink dragon fruit, lemon, lime, seltzer, snapdragon garnish