1 oz light rum
2 oz pineapple juice
1 oz Blue Curacao
1 oz Cream of coconut
1 slice pineapple
1 cherry

Method
Blend light rum, blue curacao, pineapple juice, and cream of coconut with one cup of ice in an electric blender at high speed. Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry.

How To Make

In a blender, combine all ingredients until smooth.

Yield: Serves 2

Variation: Substitute 1 cup fresh strawberries for mango. Substitute
pineapple juice for orange juice, pineapple sherbet for ice cream.

1 cup grenadine
1/2 cup lemon juice
1 cup strong tea
1 cup orange juice
1 cup pineapple juice
1 borile maraschino cherries
Sugar or sugar syrup to taste
Mineral water (optional)

How To Make

Combine all, sweetening to
taste, and add mineral water if
desired. Serve cold.

Almost every country club in Hawaii (and some restaurants) make a version
of this tea. The trick is to make it with plain ol’ block tea, then add fruit juice
and lots of fresh mint. Sometimes the juice is pineapple, sometimes it comes
from an abundance of lemon trees in the backyard. One kama’äina family
mode a simple syrup by cooking the sugar first, thereby making it easier to
dissolve. There is now a commercial version sold in cans. But fresh is still
best.

Ingredients
1/2 gallon water
12 ounces pineapple juice
12 black tea bags
6 ounces lemon juice
3 sprigs fresh mint
Pineapple spears and fresh mint sprigs for garnish
2 cupa sugar

How To Make
In a large pot, bring water to a boil. Steep the tea bags and fresh
mint in the hot water. Remove the mint after 3 minutes, but
continue to steep the tea until it is very dark. Remove tea bags.
Add sugar and juices while tea is still warm. Stir to dissolve
sugar. Pour into a gallon container and add water to fill.
Refrigerate. Serve with ice and garnishes.

How To Make

Simmer almond extract, crème de cacoa, sugar, cocoa, and salt
until well blended. Refrigerate. Whip cream until firm, but not
stiff. Fold into coffee mixture. When ready to serve, put ice
cubes in punch bowl. Pour in chilled coffee mixture.

Yield: Makes 30 servings

Frostod Hawaiian Coffee

2 cupa strong Kona coffee, chilled
1 pint vanilla or coffee ice cream, softened
1 cup chilled pineapple juice

Combine all ingredients; beat until smooth and foamy. Pour
into tall glasses to serve. Serves 4-5.

How To Make

Chill bottles of champagne and Sauterne 5 hours or overnight.
Into a large punch bowl, add sliced lemons, sliced oranges,
mint leaves, pineapple sticks, and sugar. Pour Sauterne and 3
bottles of the champagne into the ingredients in the punch
bowl, and stir until sugar dissolves. Add brandy and fresh
strawberries; mix gently. Before serving, add remaining 3 bot-
tles of champagne.

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• hawaiian king kalakauas champagne punch

How To Make

In a blender, start with one cup of ice cold water. Add the
remaining ingredients and blend. If too thick, add more water.
Sweeten to taste.

Yield: Serves 2-3.
Variations: Substitute strawberries, carob, or carob-mint for bananas.

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At the Maui Culinary Academy, coffee does more than give you your morning
jolt — it also makes an excellent spice rub that wakes up your favorite meat
and fish dishes. Developed by our Research and Development students, Maui
Coffee Spice Rub combines the full-bodied flavor of Maui coffee with the heat
of Aleppo pepper (a coarsely ground red pepper favored in the Middle East and
Centrai Asia and appreciated for its fragrance and flavor; it is available from
online grocers).
This spice rub is perfect for grilling: just sprinkle it on chicken, pork chops or
steaks. It’s not just for meat; Maui Coffee Spice Rub can be used as a seafood
marinade as well—try it on fish, shrimp, and scallops. This rub may well become
one of your favorite seasonings.
If you’d rather not make the rub yourself, it’s available for purchase at the Maui
Culinary Academy and at gourmet shops throughout the islands.

Ingredients
1-1/4 cups ground coffee beans (preferably Maui grown)
1-1/4 cups finely ground black pepper
5 tablespoons cumin powder
2-1/2 tablespoons dried Oregano
3/4 cup Aleppo pepper (can use crushed red chîllï fìakes as Substitute)
1/2 cup kosher salt

How To Make

Combine ali ingredients and mix thoroughly. Keep in an airtight container away from direct sunlight.

TO USE THE RUB
Sprinkle the rub over the meat or seafood of your choice and rub in, making sure
it sticks. Use about 1 tablespoon for each 8-ounce meat or seafood portion. Let
rest for at least 20 minutes in the refrigerator before cooking.

To make a marinade out of the rub, combine about 10 ounces of the meat of your
choice with 2-3 tablespoons of rub, 1 tablespoon of olive oil, 1 dove of minced
garlic, and Vi cup of red wine in a large re-sealable plastic bag. Allow to marinate for at least 2 hours or better yet, overnight, so that the meat can absorb the full flavor of the marinade.

For a Mediterranean twist, make the marinade with garlic, olive oil, white wine and lemon juice. For an Asian flair, combine the rub with soy sauce, garlic, and rice wine vinegar. For a Mexican taste, combine the coffee rub with lime juice, oregano, and roasted beli peppers. Cook as desired and serve with fresh vegetables.

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Method
Blend vodka, pineapple juice, and cream of coconut with one cup of ice in an electric blender at a high speed. Pour into a wineglass, decorate with the slice of pineapple and the cherry, and serve.

How visitors found this page:

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A uniquely Hawaiian drink recipe is Pali Punch and it couldn’t possibly be easier or quicker to prepare and serve!

Ingredients:

• 3/4 cup of fresh-squeezed lemon juice
• 1 cup freshly squeezed orange juice
• 2 cans guava juice
• 1-1/2 cups of unsweetened pineapple juice
• 1/4 cup sugar
• 1 tablespoon grenadine syrup
• 2 liters of cold ginger ale
• Fresh pineapple chunks and lemon or lime wedges for garnish

Simply mix and stir until the sugar is fully dissolved. Serve garnished with fresh fruit!

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• pali punch
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