Hawaii 5-0
Written for Thirsty Magazine, September 2019
Cocktail recipe by Jon Lewis DeMarquez
For a minute there, a few of us thought blue cocktails were a thing of the past… or at least something you only enjoyed while at an all-inclusive resort with cheap booze. But now skilled bartenders everywhere are dusting off their neglected bottles of blue curaçao, and crafting some well-balanced & truly delicious drinks.
Portland-area bartender, Jon Lewis DeMarquez, has been hard at work mixing up colorful and unique cocktails for the last several years. He manages the bar at Paadee, and its reservation-only sister restaurant Langbaan, both of which serve up a variety of delicious and elevated Thai dishes.
One of his latest cocktails is the Hawaii 5-0, an upgraded and balanced version of the oft-reviled Blue Hawaiian cocktail of the ’90s. It’s a lot of ingredients in order to recreate it at home, but it’s well worth the effort for this sweet tropical escape.
ingredients:
¾ oz. light rum
½ oz. blanco tequila
¼ oz. Combier orange
½ oz. Combier blue
½ oz. lemon juice
¼ oz. lime juice
1 oz pineapple juice
¼ oz. coconut cream
4 dashes Combier planchette absinthe
4 dashes saline solution
instructions:
Combine ingredients & shake with ice. Strain into collins glass over fresh ice. Garnish with orchids, maraschino cherries & tiki umbrella.
Cocktail recipe by Jon Lewis DeMarquez
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When adding fresh herbs to cocktails, like basil or mint, many reach for the muddler and proceed to crush the herbs into pieces in the base of the cocktail shaker. There’s really no reason to do this and you probably shouldn’t because overly crushing the herbs may introduce unwanted bitterness in the cocktail.