A variation on the Leilani Volcano—a mixture of rum, coconut, guava, pineapple and lime—the Ohana builds on a base of coconut-infused gin in place of rum. “Every time I tried to make [the Leilani Volcano] or tasted someone else’s redone version of it, it was either too creamy or it was just kind of one-note,” says Richard. When he added Plymouth Gin and contrasted its botanicals with coconut, “suddenly the guava pops more [and] the different layers of pineapple taste more like pineapple,” he explains. In a nod to another favorite cocktail, the Mai-Kai Special, which also calls on guava and coconut, Richard adds banana in the form of a cordial, something he relies on to evoke the sweet, rich banana flavor associated with, say, Bananas Foster, rather than the greener flavor favored by many bottled banana liqueurs. “I think a lot of it for me is trying to tap into people’s nostalgia and sense memory,” he says.
- 1 1/2 ounces coconut oil-washed gin, (see Editor's Note)
- 1/2 ounce Cocchi Americano
- 1/2 ounce banana cordial (see Editor's Note)
- 1/2 ounce lime cordial (see Editor's Note)
- 1/2 ounce pineapple juice
- 1/2 ounce guava purée
- 1/2 ounce lime juice
Garnish: pineapple fronds, pineapple wedge, orchid
- Combine all ingredients in a shaker tin and flash blend.
- Pour over 4 ounces of crushed ice in a swizzle glass.
- Garnish with pineapple fronds, a pineapple wedge and an orchid.
Coconut Oil-Washed Gin:
8 ounces coconut oil
1 liter gin, preferably Plymouth Gin
Temper the coconut oil with indirect heat then combine with the gin. Sous vide the mixture for 6 to 8 hours at 105 degrees Fahrenheit. Freeze for 4 hours and then strain through a nut milk bag.
75 grams freeze dried bananas
500 milliliters high-proof banana liqueur
In a medium container, combine ingredients and let infuse for 24 hours. Strain and bottle.
2 cups lime juice
2 cups white granulated sugar
1 cup lime oleo saccharum
Combine all ingredients and mix thoroughly. Keep refrigerated.