WAKIKI BEACH, HI—Alohilani Resort Waikiki Beach recently announced the launch of a new sustainable food and cocktail happy hour series, Earth to Cup. The Earth centered menu created by Chef Frederic Hoffmann features crave-worthy, small bites reflective of bounty home to Hawaii complemented by cocktails handcrafted in partnership with Gastronomista blogger Emily Arden Wells. The intimate atmosphere on the SWELL rooftop will be set with DJs spinning and palm trees swaying. Inspired by the four Earth elements of land, sea, air and fire, environmentalism and locality are the focal point of the menu:
- Land—Molokai Venison Meatballs—Locally hunted ground Venison from Molokai is prepared in a traditional Italian style. Venison is an invasive species and needs to be controlled to protect the endemic environment of Molokai. It is great tasting, as organic as it comes, and is hunted in the fields.
- Sea—Oahu Kampachi Ceviche—The Kampachi (Amber jack) is considered the fish of the future. Modern aquaculture techniques are used to rear this phenomenal sustainable product. The fish will be prepared as a ceviche paired with local tomatoes, cucumbers, red onions, and a vibrant coconut lime sauce.
• Air—Maui Surfing Goat Cheese Samosa—The local Chevre will be prepared with roasted Alii King Mushroom, which is nearly equal to animal derived protein and without any waste, and wrapped in a delicate pastry. The Hawaiian goats are raised on the slopes of Haleakala Crater in lower Kula, Maui.
• Fire—Big Island Pele’s ‘Ulu Hummus with Root Chips—Sourced from the Hawaii ’Ulu Cooperative, this local breadfruit is sustainably grown on the Big Island. The ‘ulu hummus is made in house to create an organic, healthy, and delicious snack. ‘Ulu is one of the world’s few staple crops that grows on perennial trees. These majestic trees help to sequester carbon, reduce the need to till soil or control weeds, and their heat and drought tolerance make them a favored orchard crop in tropical communities most vulnerable to famine and climate change.
New Craft Cocktails
The art of mixology comes to life with island-sourced fresh ingredients in the new craft cocktails. Highlights include:
- Swell Hawaii—Kohana Kea Agricole Rum made from heirloom Hawaiian sugarcane, Coconut Oil Washed Ocean Vodka organically made in Hawaii, fresh pineapple juice and lime, cane syrup and Blue Curacao.
- Guava Mai Tai—Appleton Signature Blend, Kohana Kea Agricole Rum, Pierre Ferrand Dry Orange Curaçao, fresh lime, orgeat and guava syrup.
- Bananavardier—Banana Toki Japanese Whiskey, Pineapple Campari, sweet vermouth, water, and absinthe.
- Pineapple-Azerac—Stiggins’ Fancy Plantation Pineapple Rum Curaçao, High West Whiskey Double Rye, Pierre Ferrand Dry Orange Curaçao, Angostura Bitters, and Barrel Aged Peychaud’s Bitters.
• Coco Loco—Volcan De Mi Tierra Cristalino Tequila, fresh coconut water, and white crème de cacao.
$1 from every cocktail will go toward helping support local farmers. Earth to Cup will be available from Monday through Thursday from 4 to 6 p.m. at SWELL.
