The directions were daunting: In six minutes, create three cocktails, each with at least three of the five ingredients provided, and use all the ingredients at least once.

In the training room of the Fairmont Kea Lani’s human resources department, under the watchful eye of three executives, Aaron Alcala-­Mosley kept his cool and started doing what he does best.

He nailed that practical part of the interview process.

Not only did he land the job of lead mixologist; one of the cocktails he concocted that day wound up being the signature drink at Luana, the hotel’s lobby lounge (albeit fine-tuned later with vermouth). He dubbed it the Training Room after the unlikely place where it was born.

Alcala-Mosley was hired in 2014. Luana was renovated the following year and reintroduced in February 2016 with an entirely new drink menu and an innovative cocktail program under his direction. In addition to a complimentary Monday mixology class and Tuesday wine tasting for hotel guests, four monthly events, called the Luana Experience Series, are open to the public.

Firkin Friday, on the first Friday, is presented in partnership with locally owned and operated Maui Brewing Co. (mauibrewingco.com). It features firkin, a specialty ale produced in small casks that guests can order on tap and/or as beer cocktails dreamed up by Luana’s bartenders.

“We usually create three cocktails based on the beer,” Alcala-Mosley said. “We come up with general ideas beforehand. The beer arrives just before the event, and after we taste it we assess our recipes, balance them, and within minutes we’re ready to make them for guests. We call it ‘Cask Ale-chemy,’ and we’ve used some unusual ingredients, including Cocoa Krispies, Earl Grey-infused coconut milk and Amaro Averna, an Italian liqueur made with herbs, roots and citrus rinds.”

On the second Friday, Project Cocktail encourages Alcala-Mosley to stretch his imagination, to push the envelope. Wheeling a mobile bar cart around Luana, he offers to prepare two or three innovative drink specials tableside.

“I talk to guests about my inspiration for them, explain the steps as I make them and answer any questions they might have,” he said. “It’s part entertainment, part education — they love it!”

A recent theme was vodka, which is commonly used for oyster shooters. Knowing that not everyone is fond of oysters, Alcala-­Mosley blended vodka, an algae solution and a Thai-inspired brine (fennel, cardamom, star anise, cinnamon, vinegar and salt) to create a vegan version.

“The algae solution solidified the vodka, so the cocktail wound up having a gel-like consistency similar to a raw oyster,” he said. “To complete the drink, I added ginger juice, fennel tops, finger limes, edible flowers and a yuzu-jackfruit mignonette. It was a wild, wacky experiment that resulted in a really unique, really great drink.”

At the Grape Escape on the third Friday, five pupu are served with five wines from around the world. May’s theme, “Paso to Portland,” spotlighted North American wines; this past Friday, “Grapes and Gauchos” focused on South American wines.

“Some general rules apply to wine-and-food pairings,” Alcala-Mosley said. “For example, light, mild wines usually go best with light, mild foods, and bold, heavy wines go with bold, heavy foods. Acidic wines complement fatty dishes because they cut the richness and oiliness and cleanse the palate. Wine should be as sweet or sweeter than the dish it accompanies to keep its acidity in check.”

Debuting on Friday and scheduled for every fourth Friday thereafter, classic movies from a bygone era and original cocktails inspired by them will imbue Luana with a nostalgic vibe. Details about Film Friday were not available at press time; call for more information.

In short, the Luana Experience Series is a delightful exploration of the fascinating world of mixology, and it is clear Alcala-Mosley knows his stuff. Growing up in the Bay Area, he spent many hours in the kitchen with his mother and, as he said, “cooked, served, did everything” for the catering company that she and his father owned. He learned early on the importance of culinary skills steeped in an understanding of aroma, texture, color and taste.

Alcala-Mosley’s interest in food expanded to include spirits when he was a student at the University of California from 2000 to 2005. Displaying a flair for mixing drinks, he began bartending at college parties and, after he graduated with bachelor’s degrees in ethnic studies and Native American studies, at restaurants in Oakland.

“Mixology is the art of balancing flavors: Sweet balances sour, salt balances bitter, acidic balances spicy,” Alcala-Mosley said. “We mixologists are passionate about what we do. We enjoy the creative aspect of our work; it requires a bit of science, a lot of technique, and it’s always fun, challenging and interesting.”

Over the years, ideas have come to him from many sources: songs, collaborations with chefs, experiments with flavor combinations, the food specialties of different cultures, and casual conversations with friends, family, colleagues and customers.

“Some people write poetry; others paint,” Alcala- Mosley said. “Designing cocktails is the medium I’ve chosen to express myself. The possibilities are endless; they can be mind-boggling! I think a mile a minute, and creating drinks is my way of organizing the chaos.”

Cheryl Chee Tsutsumi is a Honolulu-based freelance writer whose travel features for the Star-Advertiser have won several Society of American Travel Writers awards.