housekeeping and a recipe!

Yes, it’s true, I’m finally putting a recipe on this recipe blog!

Miracles can and do happen. As evidenced by the sunset photos below!

But before I get to that, I need to do a little housekeeping on some final miscellaneous Hawaii  happenings.

I hope you won’t mind  But if you do … scroll down to “read more” and skip ahead to the cocktail.

My feelings won’t be hurt, only because I won’t know you’re doing it. But be careful, there could be a quiz at the end, and if you do poorly … yeah, then I will know and … whatever… do what you must.

I mean if these gorgeous photos aren’t doing the trick to keep you right here, nothing will!

The first thing I want to share with you are photos of Punalu’u Beach, also known as Black Sand Beach.

It is located on the southeast side of the Big Island.

We drove out of our way just so I could collect some black sand.

I collected sand from all of the islands we visited. I had expected most, if not all, of the sand on the Big Island to be black, but no, only at this beach.

The texture is completely foreign from any sand I’ve seen or touched before. (Special thanks to Connor for being my hand model – sand holder!)

Here is a sample of my sweet little “Sands of Hawaii” collection. Crazy how different the sands of the various islands are. It may not be apparent in this photo, but the sands from Maui and Kauai are vastly different from each other too.

Next up, I forgot to show and tell you about the awesome collection of vintage Hawaiian  signs that were all over the exterior breezeway walls at the B&B we stayed while on the east side of Hawaii.

I am still coveting the Laupahoehoe Sugar Company sign. It was so long, that I had to use the panoramic feature on my iPhone to get it all in one shot! Then I discovered the sad history of Laupahoehoe … heartbreaking.

And this fabulous C and H Sugar sign! Sigh… if I could have figured how to pry it off the wall and fit it in my suitcase… it was tempting! I may have to begin an eBay search for such a treasure.

I was intrigued by the “C and H” instead of the “C&H” that we’re used to today. I did a little research and was surprised to find that 107 year old company didn’t switch over to the ampersand in their iconic logo until the early nineteen-seventies. Do you know what “C and H” stand for?

California and Hawaiian. Now you know.

Each Friday night at the Beach Tree Restaurant at the Four Seasons Resort Hualalai, there is a the beachside barbeque. The Friday we were there… fresh Mahi Mahi…

… cooked on an open grill, in the sand, on the beach, waves rolling in only steps away. Outstanding!

Finally, I have to show you a souvenir I bought myself from the resort. It’s the beach bag that awaits you in your closet. You are encouraged to use it during your stay. I did not, I wanted it to be pristine when I brought it home.

This adorable burlap coffee bag turned into a chic beach bag, lined with vintage Hawaiian fabric. Now you are privy to my plans for the burlap sacks I purchased at the store at the Kauai Coffee Company while we were on Kauai.  All I have to do now is find vintage Hawaiian fabric and then learn how to sew.

Thanks for sticking with me through all the Hawaii posts, I hope you enjoyed it half as much as I enjoyed reliving it. Now it’s time for your reward, a Hawaiian cocktail recipe…

This is the famous Fresh Pineapple Margarita served at the Palm Grove Pool at the Four Seasons Resort Hualalai on the Big Island of Hawaii.

That’s right,  you simply swim up to the bar and watch the fresh squeezed cocktail magic happen before your eyes.

It’s imperative to take the time to freshly squeeze all three fruits. It makes all the difference!

The recipe comes directly from the bartender at the pool. In addition, I’m going to give you some hints with regards to dealing with the fruits.

For this recipe, which makes two drinks, I used half of an orange and 2 limes. This is meant as a helpful shopping guide – sizes and juiciness of the citrus will vary.

One average size pineapple (from a grocery store, not Costco) was more than enough for this recipe.  In fact, one pineapple will most likely be enough for a double batch … or four cocktails.

To trim the pineapple, cut off both ends, then used a long knife to cut off the peel. Next, slice the pineapple lengthwise into quarters and cut the core from the center of each piece.

After the fact, I went back and looked at the photo of this drink from yesterday’s post, only then did I notice that the peel was left on the pineapple wedge garnish… oops.

To achieve that nicer garnish look, cut off the top, then the bottom, and before you cut the peel from the sides, cut a thin round slice from the bottom. Set that slice aside for the garnish, then continue to peel and core the pineapple.

For the freshly squeezed pineapple juice, I found the easiest way to juice it was to place a little mesh strainer over a measuring cup. Fill it with small pineapple chunks, then use a muddler to push out the juice.

Instead of throwing out the pulp that remains in the strainer, save it…

…and use for a smoothie later.

Now that you have your fresh pineapple juice, you are ready to go to town and make yourself a fabulous tropical cocktail. Aloha!

Fresh Pineapple Margarita Hualalai

1/4 cup fresh pineapple, cut into small chunks
2 ounces (1/4 cup) freshly squeezed orange juice
2 ounces (1/4 cup) freshly squeezed lime juice
4 ounces (1/2 cup) freshly “squeezed” pineapple juice (achieved by muddling fresh pineapple chunks – not the 1/4 cup above – but rather additional fresh pineapple chunks, just for the juice)

3 ounces Silver Tequila
1  1/2 ounces Cointreau or Grand Marnier
1/2 ounce agave nectar, or more to taste
Ice

Additional lime juice, for rim of glasses
Fine sugar, for the rim of glasses
2 fresh pineapple wedges, for garnish

Muddle the 1/4 cup fresh pineapple chunks in a cocktail shaker. Next, add the fresh orange, lime, and pineapple juices.

Add the tequila, Cointreau, and agave nectar. Add ice to the shaker, place lid on top, and shake the heck out of it.

Dip the rims of two “rocks” glasses in lime juice and then dip in fine sugar.

Divide the mixture (do not strain out ice or muddled pineapple chunks) between the two glasses. Garnish with pineapple wedges.

Serve in a pool with Don Ho or better yet, THIS beautiful song by Israel Kamakawiso’ole, playing in the background. Lean back, sip your margarita, close your eyes and pretend you’re in Hawaii.

Makes 2

Note: To make a large batch, instead of muddling the pineapple chunks in the shaker, place pineapple chunks in blender and add about half of the orange juice, pulse to simulate the muddling process. Then proceed with recipe as written above.

Now I just need for someone to swim up and drink this one! Just remember there could be a blog quiz that you would have to endure and pass.

Nothing in life is free!