Issue link: http://digital.copcomm.com/i/6221
Chong has been with the Four Seasons brand for 13 years and working on the Maui property's cock- tail program for 18 months. And he pushes hard the use of locally-sourced fruit in the homemade mixers and purées that go into the resort's specialty cocktails. The Ferrarotini (named after the resort's elegant Italian eatery, whose hip bar is surrounded by lush gardens) features a smooth white peach purée mixed with Absolut's Level vodka, while the Orchid Dream blends fresh passion-orange juice with Frïs vodka. Because of a diverse clientele, Chong also believes in "offering multiple versions of the same drink." The Mai Tai, for example, is made two ways; purists might prefer the Classic Mai Tai, with Coruba Jamaican rum and lime juice, over the oft-stan- dard rendition featuring a fi nishing fl oat of dark rum. And the Raspberry Mojito may be the most popular of the resort's three preps, where Hangar One Fraser River Raspberry vodka and muddled berries mingle. Next door (a 10-minute beach- side stroll away), beverages take island inspiration even further. "I'm looking for products that are locally grown and ethically made," says Peter Sylvester, F&B Director at the gorgeous, AAA Four Diamond Fairmont Kea Lani for the last nine years. "These are brands that mirror Fairmont's own green philosophy." That explains why close to half the wine list is sustainable, organic or biodynamic. And why Ocean vodka, an organic, island-made product that sources its water deep from Maui's seas, is the hotel's star spirit. It's featured prominently at the resort's breakfast eatery, the Kea Lani Restau- rant, where it goes into every Bloody Mary and Screwdriver. And it's the key element in the Wanna Luana, the property's signature sipper, where Ocean combines with fresh ginger, fresh mango and lemonade to fashion one cool quencher. It was created by Sylvester, who recalls, "It took nine or ten recipes to get it just right." It's named for the Luana Lounge, the Kea Lani's destination open-air bar, where imbibers recline on cabana- inspired canopy couches and catch breathtaking sunset views. Specialty Martinis, Mai Tais and the original Pomegranate and Cucumber Mojito, featuring h and-pressed English cucumber, fresh organic mint and Bacardi Light rum, are also popular orders at Ko, the Kea Lani's notable fi ne dining restaurant, and at the swim-up bar by the resort's rousing 140-foot pool slide. Peter Sylvester, Director of Food & Beverage, Fairmont Kea Lani Resort Maui. Byron Chong, Director of Food & Beverage, Four Seasons Resort Maui. Fairmont Kea Lani's Wanna Luana 1½ oz. Ocean vodka ¼ inch of fresh ginger 1 oz. fresh mango 3 oz. lemonade lime twist for garnish Muddle fresh ginger in the bot- tom of a Mar tini shaker. Add fresh mango and muddle to bruise mango and combine with ginger. Add Ocean vodka and lemonade. Add ice, shake, strain and pour into a Mar tini glass. Garnish with a lime twist. hawaii january–february 2010 / the tasting panel / 87