It’s a season of thanksgiving, and to thank YOU for loving OCEAN Organic Vodka and Deep Island Hawaiian Rum, we present the Hawaii Sea Spirits Thanksgiving Cocktails. Not the simplest of recipes, but gather your family and friends around and go for it! Your cousins will be talking about them for years. And if you are alone, invite a friend over and cheers to the journey. Share your photos and stories on social media, and don’t forget to hashtag #toastthevoyage and #tastethetropics. Thank you for loving our products and sharing aloha!

Recipe credit: Aaron Alcala-Mosely, Mixologist from Cow Pig Bun Restaurant

The OCEAN Makalapua

1½ oz Longan Berry Infused OCEAN Organic Vodka*
¾ oz Hibiscus Syrup**
½ oz Lemon
½ oz Grapefruit
Lavender Bitters (for garnish)***

Combine all ingredients and shake. Strain into a chilled martini glass. Garnish with a spray of Bar Keep Lavender Bitters.

*Mascerate and steep 1 cup Longan berries into 1 liter OCEAN Organic Vodka for 24 hours. Strain through cheesecloth.

**Hibiscus Syrup
1¼ c Water
2 c Sugar
½ c Hibiscus

Bring water to a simmer with hibiscus. Let steep for 5 minutes. Remove from heat and stir in sugar. Allow to cool. When cool, run through a fine mesh strainer or cheesecloth.

**If you do not have access to lavender bitters, simply steep 1/4 cup lavender flowers into 1 cup of OCEAN Organic Vodka for 24 hours. Shake as often as possible. Strain through cheesecloth and then through a coffee filter.

The Deep Island Hawaiian Rum He’i ’Uala Elixer
1½ oz Organic Deep Island Hawaiian Rum
1 oz “Fall Spice” Syrup*
¼ oz Lemon
½ Tangerine (cut into thirds)
¼ Small Papaya

In a shaker, muddle tangerine thoroughly. Add papaya and continue to muddle. Add remaining ingredients and shake extremely well. Strain through a fine strainer into a martini glass rimmed with toasted papaya seeds.** Garnish with a sage bunch.

*Fall Spice Syrup
1½ c Sweet Potato Juice*
1 c Water
2 c Sugar
3 Large Slices of Ginger
2 Bay Leaves
1½ tbsp Coriander (crushed)
6 Whole Cloves
1 Stick Cinnamon (crushed)
1 Whole Star Anise

*Sweet Potato Juice:
Juice approximately 4 (orange) sweet potatoes. You’re looking for a yield of around 2 cups. In a sauce pan, allow the juice to come to a light simmer. Reduce the sweet potato juice to about 1.5 cups. The juice itself should begin to thicken. Remove from heat and allow to cool.

In a small pot, toast all the spices except for ginger. Once toasted, add ginger, and water. Bring to a low simmer and allow to steep for 5 minutes. Pull off of heat and stir in sugar. Allow to sit and cool for at least 30 min. Strain through cheesecloth or fine mesh strainer into a container. Stir in sweet potato juice.

**Toasted Papaya Seeds
Set oven to 250F. Remove seeds from papaya and rinse. Spread on a large baking sheet and place in oven for 10 minutes. Stir seeds and let roast another 10 minutes. Repeat this process until seeds are thoroughly dried. Grind using a mortar and pestle or coffee grinder.