This one has been a favorite at the tasting room for awhile – in fact, I can’t believe we haven’t featured it as a drink of the week before now! It has layers of floral flavors, with hints of citrus and vanilla, carried through by the light, delicate texture of the egg white. It’s on the sweeter side, but not crazy sweet, and it’s one of the most popular drinks on our menu.
By the way, the drink’s name comes from the mountain on the island of Hawaii. Mauna Kea is a sacred place, ruled by the snow goddess Poli, and it is a truly spectacular place that Derek and I had the opportunity to visit last year. The drink was invented by our head bartender, Frank, but I came up with the name, inspired by the layers of ingredients and flavors in this drink, along with its ice cold, frothy texture.
Mauna Kea Fizz
Shake first four ingredients without ice first, and then add ice and shake vigorously – longer and harder than for a non-eggwhite cocktail. Strain into a chilled cocktail glass, and top with a splash of club soda.
PS, for the Jasmine Simple, you’ll want to brew the tea first, and make it strong. Brew three good quality jasmine tea bags to one cup of hot water for about 5 minutes (follow tea instructions). Then remove tea bags, and add 1½ cups sugar. Bring tea and sugar to a quick simmer, stirring often, then cool completely. Store syrup in the refrigerator for up to one month.