“The Kauai 35”Available at the Captain’s Bar at Grand Hyatt Kauai
The Kauai 35 cocktail was crafted in honor of Grand Hyatt Kauai’s 35th anniversary – a milestone worth toasting – and as a heartfelt tribute to the late Michael Maes, a legendary bartender and Charter Member who helped open the resort 35 years ago. Beloved by guests and colleagues alike, Michael was more than a bartender; he was the spirit behind the bar. This cocktail is inspired by one of his original creations, the Coco Willie, a recipe he once said “came to him in a dream.” To honor his legacy and the coral (35th) anniversary, the resort has elevated his classic by adding guava and Tradewind Hibiscus Gin, a locally made spirit from Oahu, which adds a vibrant floral note while celebrating the state’s official flower and supporting a local distillery.
The Kauai 35
1.5 oz Tradewin Gin
1 Lemon and 1 lime Wedge fresh squeezed
1.5 oz Coconut Lopez
Blend all ingredients with ice. Garnish with pineapple.
“The Seabird” Available at Tidepools at Grand Hyatt Kauai
To celebrate 35 years of hospitality, bartender Karl Ramirez crafted a cocktail that captures the essence of the Hawaiian spirit and the resort’s setting: The Seabird. This original creation is inspired by an unexpected yet cherished regular at Tidepools – a graceful egret named Sam, who perches on the windowsill each evening as bartenders prepare for service.
The Seabird begins with a bold pour of Uncle Nearest whiskey, its rich, historic roots adding depth to every sip. It’s then blended with coconut-oil-washed Aperol for a smooth, tropical twist. A splash of pineapple juice mirrors the lush flavors of Hawaii, while a touch of lime juice brings balance and brightness, creating a refreshing cocktail as vibrant and welcoming as the island itself.
The Seabird
1.25 oz High West Rye
1.5 oz Pineapple Juice
0.5 oz Lime Juice
1 oz Coconut-Washed Aperol
Combine ingredients and pour over ice. Garnish with a slice of pineapple dipped in Li Hing Mui, a popular Hawaiian snack made from dried, salted plums.
How to make Coconut-Washed Aperol:
1 cup Aperol
2 tbs. Coconut Oil
Add ingredients to a medium pan and stir rapidly for 2-5 minutes or until the top becomes frothy. (Do not add heat). Allow ingredients to rest 8 hours in refrigerator and strain into new bottle with date
“The Kaui 75” Available at Seaview Terrace at Grand Hyatt Kauai
Raise a glass to 35 years of aloha, legacy, and unforgettable moments with The Kauai 35, a palate-pleasing twist on the timeless French 75.
Expertly crafted by Ryan Hashimoto, a nearly 20-year veteran of Grand Hyatt Kauai, this celebratory cocktail captures the spirit of the resort’s milestone anniversary. The Kauai 35 marries the bright, tropical notes of lilikoi (passion fruit) with the refined botanicals of gin and the sparkling elegance of Canvas Blanc de Blanc, creating a drink as vibrant and inviting as the island itself.
More than a cocktail, it’s a tribute to the natural beauty of Kauai, to the countless memories made along its shores, and to the tradition of world-class hospitality that has defined Grand Hyatt Kauai since 1990. Here’s to the past, the present, and the ever-bright future of paradise.
The Kauai 35
3 oz Canvas Blanc De Blanc
1 oz Lilikoi Juice
¼ oz Grenadine
1 oz Gin
Combine the lilikoi juice, gin, and grenadine in a shaker with ice. Shake and strain into a
chilled champagne flute. Top with ~3 ounces of the Canvas Blanc de Blanc and garnish with a
flower and lemon twist.
“The Paper Plane” Flight 35 Available at Stevenson’s Library at Grand Hyatt Kauai
One of the resort’s longest-tenured and most beloved bartenders, Faye, has hand-crafted this cocktail countless times, often folding delicate paper planes by hand to garnish each one. It’s only fitting that, in celebration of the 35th anniversary, she’s the one representing this signature drink and sharing it with guests.
The Paper Plane cocktail, a refined blend of bourbon, Aperol, Carpano Antica, and fresh lemon juice, strikes the perfect balance between bold and approachable. Its bright, citrus-forward profile and striking hue complement the island-inspired cuisine, making it a standout addition to the resort’s anniversary menu.
Served with a whimsical paper plane garnish, the cocktail embodies a sense of adventure, nostalgia, and elegance – a perfect reflection of Kauai’s laid-back charm and the spirit of celebration that defines Grand Hyatt Kauai.
“The Paper Plane” Flight 35
0.75 oz Uncle Nearest Bourbon
0.75 oz Aperol
0.75 oz Carpano Antica
1 oz Fresh lemon juice
Combine all ingredients in a cocktail shaker with ice. Shake well until chilled, then strain into a coupe glass. For a tropical twist, garnish with a paper plane and a slice of fresh citrus to enhance the vibe.
