At his Waikiki restaurant, Mahina & Sun’s, chef Ed Kenney is committed to serving fresh, local and sustainable fare, and cocktails are no exception. His signature Unkle’s Punch includes Ko Hana Agricole Rum, which is crafted from farm to bottle on the island of Oahu. There, single-batch rum is produced from heirloom sugar cane varieties that are hand harvested and pressed to juice before being distilled. If you’d like, garnish this pink drink with a colorful edible flower.
- 1 1/2 oz. (45 ml) Ko Hana Agricole Rum
- 1/2 oz. (15 ml) Campari
- 1/2 oz. (15 ml) Velvet Falernum
- 3/4 oz. (22 ml) fresh lemon or lime juice, or a combination
- 2 dashes orange bitters
- Orange zest strip for garnish
In a cocktail shaker filled with ice, combine the rum, Campari, Velvet Falernum, lemon juice and orange bitters and shake until well chilled. Strain into an ice-filled double old-fashioned glass. Twist the orange zest strip over the drink, then drop it into the glass and serve. Makes 1 drink.
Adapted from a recipe by Ed Kenney of Mahina & Sun’s, Waikiki, Hawaii