Waimea Luau Signature Cocktail for Guest of Honor Thomas Magnum

Josh Harris
Works at: The Hideout at Dalva

Song: Magnum P.I. Theme Song by Mike Post and Peter Carpenter

Recipe:
2 oz. Appleton Estate Reserve
2 oz "kahlua" pork washed Appleton Reserve
.75 oz homemade banana liqueur
.75 oz caramelized pineapple syrup
1.25 oz lime
1 oz egg white
3 dashes coffee tincture

Garnish - Sprayed Peychauds through a homemade stencil of the Detroit Tigers logo that appears on Magnum's ball cap
Glass - 80's Japanese - Modern, short-stemmed, straight-sided coupe.

Combine all ingredients except the caramelized pineapple syrup in a cheater tin. Dry shake the mixture using a blender ball. Add caramelized pineapple syrup and ice. Shake again vigorously and double strain into chilled cocktail glass. Hold stencil above cocktail and spray the top with Peychaud's bitters leaving Magnum's "D" emblazoned on the top.

Reign in Blood

Timothy Zohn
Works at: 15 Romolo & Alembic

Song: Raining Blood by Slayer

Recipe:
1 oz. Appleton Estate Reserve
1 oz. Cherry Herring
1 oz. Orange Juice
.5 oz Angostura bitters
4 drops rose water

From One Lover To Another

Sierra Zimei
Works at: Four Seasons San Francisco

Song: Islands In The Stream by Kenny Rogers & Dolly Parton

Recipe:
1.5 oz. Appleton Estate Reserve
.5 oz Lillet Blanc
.5 oz Grand Marnier 150
1 oz Fresh Pink Grapefruit Juice
.0625 oz Fresh Lime Juice (Half of a Lime Wedge)
3 dashes Fee Brothers Celery Bitters
1 egg white

Add ingredients to shaker and dry shake for 10 seconds. Add ice and shake as hard as you can for 30 seconds. Double strain into chilled martini glass and garnish with a "stream" of micro celery greens. Announce "From One Lover to Another" as you present the cocktail to its recipient. Wink is optional.

Coconut Soldier

Nathan Gerdes
Works at: Alu

Song: Bob Marley by Buffalo Soldier

Recipe:
2 oz. Appleton Estate Reserve
.5 oz Velvet Falernum
.75 oz Torani Coconut Syrup
.75 oz Dolin Blanc Vermouth
2 dashes Angostura Bitters
Shaken, served in a chimney on rocks with Lime and Mint as garnish.