Maui Mixology

I’m not sure what I was expecting from the poolside cocktail mixing class at the Hotel Wailea on Maui – the reinforcement of a few basics, maybe a couple of exotic ingredients in a familiar drink. We’d signed up the day before for the mixology class, but by the time it rolled around at 11 a.m., we felt like we’d already had a long day of intense touristing behind us, working hard to get the most out of our vacation.

Just after dawn on Haleakala, a wild mix of clouds and colors.

Just after dawn on Haleakala, a wild mix of clouds and colors.

We’d spent the morning making the drive from the coast of Maui up to the summit of Haleakala to watch the sunrise from 10,000 feet above the ocean, high above the clouds and slopes of Maui. We’d gotten up at 3 a.m., watched the 7 a.m. sunrise, and gave ourselves a pat on the back for getting up early and seeing such a spectacular sight as a reward.

Sometimes having fun requires a genuine effort.

Kerry, the beverage wizard who was teaching the mixology class, blithely dispensed with cocktail basics within the first ten minutes. What she really wanted to talk about was a lesson altogether more fundamental: the place in life where we take what we have on hand and make something wonderful. Less hard work, more appreciation.

For example, simple syrups. Sure, anyone can buy a simple syrup – that basic sweetener, water and sugar cooked together. And adding a flavor to that concoction is nothing new.

A few samples of simple syrup: Honey, jalapeño, rose, lavender, hibiscus.

A few samples of simple syrup: Honey, jalapeño, rose, lavender, hibiscus.

What I liked about Kerry’s approach was the notion of making just about anything into simple syrup, the spices or herbs or flowers or chilis or leaves that are in the kitchen, in the refrigerator, in the garden or blooming on the balcony. I especially liked her low-heat approach to processing these ingredients – in a blender with water and sugar, and then some time sitting in the sun before straining – adding sunlight to maintain pure flavors and come up with a lavender mojito, or a hibiscus margarita.

She introduced our small class to the lovely Pau Vodka, a Maui-produced spirit based on pineapple. Now, pineapple was introduced to the Hawaiian islands by the Spanish, so technically it’s not an indigenous plant – but Hawaii is the only U.S. state which produces pineapple. Pineapple cultivation might be a fraught subject, but the vodka was a delight, with a hint of the fruit’s tangy sweetness.

(Ocean Vodka is Maui’s other locally-produced vodka, one we didn’t try – and one more reason to go back to the island. Another would be the pineapple wines of the Tedeschi Vineyards.)

The well-used hydrosols - basil, lime, allspice, etc., with the simple syrup bottles and a few of the fruits used.

The well-used hydrosols – basil, lime, allspice, etc., with the simple syrup bottles and a few of the fruits used.

Kerry also had a number of hydrosols – the bi-product of essential oil distillation and condensed water left over after steam or water distillation – on hand. Not something I’d likely produce on a regular basis in my own kitchen, but easy enough to get at the local health food store.

After a morning of trying hard to get the most out of the day, the class was a lesson in taking life as it comes and making the best of what’s right in front us.

Back home and thoroughly bundled up against the Arctic temperatures both outside and inside our old stone house, I’m trying to do just that.

I think I’ll start with this:

 

 

 

The Hot Koala

Last week, the image of a heat-struck koala in parched Australia inspired a tweet:

Original photo: Peter Lorimer/Rex Features

Original photo: Peter Lorimer/Rex Features

And @Curt_Ames noted that ‘hot koala’ sounded like a good name for a cocktail.

I agree. So I made a Hot Koala. My first version, without the Tabasco sauce or fresh mint, suffered from both a lack of heat and cool.

But I’m happy with this second attempt. It’s got heat, it’s got soft brown-grey colors, it gets doused, and I hope it refreshes.

The Hot Koala

2 parts tequila 1 part Kahlua
1 part single malt whisky (I used Glenfarclas Heritage, because I just would – but bourbon would be fine, too)
1 part cream
Several dashes Tabasco sauce (the heat, obviously)

Shake all above ingredients together with ice, strain into glasses over ice.

Ground cayenne (again, heat)
A sprig of fresh mint to garnish (the douse)
Ground black chocolate on top (the koala nose)

Photo: PK Read

Photo: PK Read

It turned out pretty well – sweet, with heat and a bite (because I’ve heard that koalas aren’t really as cuddly as they look, especially when they are suffering from the heat).

And voila – my first invented cocktail.

Have a great weekend, and stay cool, or warm, as the case may be.

And apologies for this ridiculous song, but not only is this a koala post, but I’m a Paula, and my family really is from Walla Walla. I couldn’t resist.