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The Sherry Cobbler cocktail by Dave Newman of Harry’s Hardware Emporium.
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A pour of lime juice added to the Hideout’s Butterfly Effect cocktail makes it turn color instantly.
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Bartenders Shay Corpus, left, and Kanako Lorenzana hold party-size kegs of flavored soju made at Tipsy Pig II.
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Pineapple whip tops a Kauai Tai at Restaurant 604 near the Arizona Memorial.
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Mezcal adds smokiness to Myna Bird Bar’s Tropical Heat.
JASON GENEGABUS / JASON@STARADVERTISER.COM
Bar Leather Apron has its own bottling of Makers 46 Single Barrel bourbon.
While the seasons may not change much in Hawaii, the summertime months usually bring updates to bar menus around the islands as establishments refresh their offerings for customers. Sip your way through summer with this lineup of seven drinks available now on Oahu.
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Could sherry be the next big ingredient utilized by Honolulu-based bartenders? Are local residents ready to fully embrace mezcal, tequila’s more sophisticated cousin, in cocktails?
While the seasons may not change much in Hawaii, the summertime months usually bring updates to bar menus around the islands as establishments refresh their offerings for customers.
Sip your way through summer with this lineup of seven drinks available now on Oahu:
>> What is it? Harry’s owner Dave Newman is on a personal mission to get more people in Hawaii to try sherry in their drinks.
>> What’s in it? Lustau Amontillado and East India sherries, Italian almond liqueur, fresh lemon, lime and orange juices, turbinado sugar and orange bitters
>> Why order it? “I lived in Spain for a while,” says Newman. “The climate is so similar to Hawaii in summer, so a sherry- based cocktail just makes sense. They’ve been doing it over there for hundreds of years, so they’ve got it figured out. And you can’t walk into a bar in Portland, San Francisco or Los Angeles without having a sherry cocktail on the menu.”
Served over crushed ice, this one is scarily gulpable — and Newman says it can be amped up even more by adding a shot of whiskey.
>> What is it? Kona Brewing Co. calls it a beer-tini, but you could also think of it as a shandy without the ice — either way, it’s a mix of beer and liquor.
>> What’s in it? KBC’s Wailua Wheat beer, Skyy Citrus vodka, peach schnapps and cranberry juice
>> What makes this a great summertime drink? Serve this in a martini glass and you’ve got a sophisticated cocktail that makes non-beer drinkers feel like they’re trying something new.
Me? I’d ask for this served in a pint glass over ice to enjoy with the restaurant’s picturesque view of Koko Marina.
>> What is it? Soju, a clear liquor distilled in South Korea from grain and sweet potatoes.
>> What’s in it? Jinro Chamisul soju and local Harders syrups
>> Why order it? Soju is a fun way to knock back a few shots with friends without getting too drunk, thanks to its generally lower proof compared with other liquors.
Bars like Tipsy Pig II, which recently reopened in the former Tsunami’s on South King Street and celebrates its official grand opening in August, offer a Skittles- like rainbow of flavors that, when ordered en masse, can make for some pretty impressive photos.
Tipsy Pig gets bonus points, too, for going beyond typical melon and yogurt flavors with offerings like Green River, li hing mui, Orange Bang and even POG.
Don’t want to drop $20 on a pitcher? Order one of Tipsy Pig’s Soju Pops ($9) for a single-serve cocktail that comes with its own Melona bar.
>> What is it? A cross between the classic Aviation and Last Word cocktails.
>> What’s in it? Botanist gin, Lillet aperitif wine, Luxardo maraschino liqueur, butterfly pea syrup (made from a dried flower) and lime juice
>> Why order it? This one is a social media status update in a glass, with a color-changing gimmick perfectly suited to Instagram or Snapchat. Add the sidecar of lime juice and watch the magic happen.
More importantly, this is a well-balanced drink that isn’t as sweet as it looks. The earthy spice of the Botanist gin, produced by the Bruichladdich Distillery in the Islay region of Scotland, pairs well with the sweetness of the Lillet and slight tartness of the maraschino liqueur.
>> What is it? Restaurant 604’s twist on the classic mai tai.
>> What’s in it? Koloa white rum, Finest Call mai tai mix, pineapple whip and a Koloa dark rum float
>> Why order it? You don’t have to be in Waikiki to enjoy a frozen cocktail with a waterfront view. Sure, you’re still rubbing shoulders with tourists from the nearby Arizona Memorial, but it’s worth it to taste how adding a bit of pineapple whip to the mix almost turns this into a dessert in a glass.
>> What is it? A reinvention of Myna Bird bar manager Andrew Woodley’s first competition-winning cocktail, created in 2016 when he worked at another Michael Mina-owned bar in San Francisco.
>> What’s in it? El Silencio mezcal, fresh mango, li hing powder and habanero tincture
>> Why order it? The Tropical Heat is representative of Myna Bird’s new “Tiki-Mex” lineup of cocktails that debuted when Mi Almita Cantina opened next door last month.
Choose between tequila and mezcal as the base spirit, but Woodley recommends the latter, as the slight smokiness of the El Silencio goes so well with the local mangoes used in the drink.
You can also dictate how hot things get — just a drop or two more of the habanero tincture is all it takes to go from mild to wild.
>> What is it? Makers Mark bourbon that has been “finished,” or allowed extra maturation time, with seared French oak staves, wood strips inserted into barrels before bottling. Makers Mark offers a special program to bars, restaurants and retail stores that allows for a custom “recipe” of staves to create unique flavor combinations.
>> What’s in it? Bar Leather Apron owners Justin Park and Tom Park (no relation) chose to finish their whiskey with two traditional Makers 46 seared-oak staves along with two “Baked American Pure 2” staves, two “Toasted French Spice” staves and four “Roasted French Mocha” staves
>> Why order it? Sometimes you just need to be in a cold, dimly-lit room with a strong drink after a hot summer day. This stuff smells good — and tastes even better!
Jason Genegabus has written about the local bar and drink scenes since 2001. Follow him on Twitter and Instagram or email jason@staradvertiser.com.
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