TASTE
Try Maui-blended vodka with fruity twist
| • | Vodka unveiled |
By Wanda A. Adams
Advertiser Food Editor
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At the introductory event for Maui-bottled Ocean vodka earlier this month, bartenders made mango-tinis and lychee-tinis by combining a couple of tablespoons of fresh mango or lychee puree with a 1 1/2-ounce shot of the smooth, light vodka. You can garnish those with some li-hing powder on the rim. Vodka connoisseurs, however, were sipping the chilled vodka neat.
"Smooth," said Maui hotel executive Kathy Costello. "This is dangerous!"
Here are a couple of Ocean vodka's signature recipes:
PINEAPPLE UPSIDE-DOWN CAKE MARTINI
In a martini shaker 1/3 full with ice cubes, combine all the ingredients, cap and shake. Serve in a chilled martini glass with fresh pineapple garnish.
This lavender-scented drink may be tough for O'ahuans, who have fewer sources of fresh lavender than folks on Maui or the Big Island. But if you run across some, here's an interesting use.
LEMON BLOSSOM
In a martini shaker, muddle lavender together with lemonade (that is, use a muddler, which is a bartender's pestle, or the back of a spoon to press against the herb to release the essential oils and the fragrance). Add ice and pour in vodka. Shake and serve with a sprig of lavender.
Perhaps you don't drink cocktails — you can still find a delicious use for vodka: classic pink vodka sauce for pasta. Here's the recipe from Ocean:
OCEAN VODKA RIGATONI
Cover bottom of large skillet with thin layer of olive oil. Lightly saute shallots and garlic cloves. Meanwhile, drain tomatoes and dice. Add to skillet. Simmer 5 minutes. Add heavy cream, Ocean vodka and red pepper. Simmer 2 minutes; do not boil. Taste and correct seasonings. Pour sauce over cooked rigatoni and add a handful of freshly grated Romano cheese. Toss again. Serve immediately.
Makes 4 servings.
Reach Wanda A. Adams at wadams@honoluluadvertiser.com.
