Tag: Kauai

Beverages

1944 Tropical Twist Mai Tai

Diva di Cucina

Apparently, I’m just over here dreaming about being back on the islands! After sharing my fresh ahi poke and fiery edamame, there’s really only one thing missing from this little Hawaiian-inspired lineup, a mai tai. And not just any mai tai. 

Classic mai tai served over crushed ice with a dark rum float, garnished with fresh pineapple, pineapple leaves, and a maraschino cherry, with fresh limes in the background.

When my husband and I honeymooned on Kauai over 20 years ago, we made it our unofficial mission to find the best mai tai on the island. Tough job, but someone had to do it! What we quickly discovered was that no two mai tais were quite the same. 

The original mai tai dates back to 1944 and is credited to Trader Vic. Made with rum, orange liqueur, fresh lime juice, and nutty orgeat syrup, the classic version is actually quite different from the fruity mai tais many of us associate with Hawaii. Later came the Royal Hawaiian-style mai tai, with tropical additions like pineapple and orange juice. 

My 1944 Tropical Twist Mai Tai borrows a little from both. It stays true to the flavors of the original while adding a dark rum float and pineapple garnish because, well… we’re making a tropical cocktail. More rum and pineapple just feel right. 

The name mai tai derives from the Tahitian term “mai tai–roa aé” which translates to “Out of this world­–the best,” a fitting homage to this famous tropical drink that lives up to it’s name. 

So make the poke, whip up some fiery edamame, shake yourself a mai tai, and pretend there are palm trees swaying overhead. Kauai may require a plane ticket, but happy hour doesn’t. 

INGREDIENTS 
3 oz gold rum 
1 1/2 oz orange liqueur 
1 1/2 oz orgeat syrup  
1 1/2 oz simple syrup  
3 oz lime juice 
3 oz dark rum 
pineapple wedge and maraschino cherries for garnish (optional) 

STEPS 

  • Fill two glasses with ice. 
  • In a drink shaker, combine the gold rum, orange liqueur, orgeat syrup, simple syrup, lime juice, and some ice and shake vigorously. 
  • Strain the mai tais into the prepared ice filled glasses. 
  • Slowly pour the dark rum into the glasses so it “floats” on the top.  
  • Garnish with a pineapple wedge and cherry. 
Appetizers, Dinners

Fresh-Caught Ahi Poke: Straight from the Pacific to Our Table

Diva di Cucina

There are some vacation memories you just know you’ll be talking about for years, and fishing off the south shore of Kauai is definitely one of those for our family.

A couple of years ago, we squeezed in a trip to the islands to celebrate my son’s birthday, and the one thing at the top of his wish list was to go fishing. We booked a charter with Hunt Fish Kauai and set out from Port Allen just as the sun was rising. The water was calm, the views were incredible, and it was the perfect start to what would become one of our favorite vacation memories.

And apparently, we had some serious beginner’s luck! My husband, son, and I each reeled in a beautiful yellowfin tuna. It was exhausting, exhilarating, and easily one of the coolest things we’ve ever done together. When we returned to port the crew fileted our catch right on the dock, and with fish that fresh, there was really only one thing to do, make poke!

Poke is one of my favorites because it’s incredibly quick and easy to make. Serve it as an appetizer or turn it into a meal over sushi rice or greens with jalapeños, cucumber, edamame, avocado, and tropical fruit like pineapple or mango. Sweet, spicy, fresh, and so good!

While making poke at home may not usually start with catching your own tuna in the Pacific (if only!), a trip to your local fish market can still bring a little taste of the islands home. This batch, though? It’s going to be pretty hard to beat.

Note: Keep in mind that you don’t want to make poke out of any piece of fish. You want to make sure it is labeled as “sushi grade” or “high quality tuna.” Stop by your local fish market and see what they have.

INGREDIENTS
1 pound sushi-grade tuna, cut into cubes
4 green onions, thinly sliced 
1/4 c soy sauce
3 tbsp toasted sesame oil
1 tbsp rice vinegar
2 tsp toasted sesame seeds
1/2 tsp garlic, minced

STEPS

  • Place the tuna and green onions in a large bowl. 
  • In a smaller bowl, whisk together the soy sauce, oil, vinegar, sesame seeds, and garlic. 
  • Pour the marinade over the tuna and toss to coat.
  • Cover the bowl with plastic wrap and place it in the fridge to chill for at least 20 minutes.