Cheers to all who have followed our first recipe contest in social media and in the press….we aim to serve! After months of collecting recipes (over fifty in total), we narrowed down a list of eight recipe finalists for the First Annual OCEAN Cocktail Contest, in collaboration with Sheraton Maui Resort & Spa. Four of these finalists were selected from the state of Hawaii, and four were selected from national submissions. Without further ado, here is a collection of all eight for you to use and show off your mixology skills at home! And feel free to email us with any questions and to showcase your work at We are always happy to hear from our fans from around the world!

Aloha, The OCEAN Organic Vodka Family


WINNING RECIPE: OCEAN Vodka Mill Camp Mojito by Gabriel Harvey

1 ½ oz Ocean Vodka
1 ½ oz Calamansi Lime Juice
1 ¼ oz Raw Sugar Simple Syrup
3 Shiso Leaves
3 Calamansi, halved
3 Ginger Slices (nickel size)
Sugar Cane Stick
Kim Chee Powder

Muddle the Shiso leaves and ginger together until the oil are extracted from both and the leaves break apart.  Add Ocean Vodka, raw sugar simple sugar and crushed ice.  Shake vigorously and pour into a stemmed tropical glass.  Cut 3 Calamansi limes in half.  Add 3 of the halves into the glass and stir lightly.  Skewer the remaining 3 halves with the sugar cane stick and dip them into the Kim Chee powder.  Place one Shiso leaf and the cane skewer into the drink as garnishment, enjoy!

OCEAN Vodka Lokelani by Matthew Corbin

2 oz Ocean Vodka
4 Red Rose Petals
6 Oko’a Farms Black Raspberries
4 Outh Farms (Waipi’o) Mint Sprigs
1 ¼ oz Haiku Lemon Juice
1 oz Maui Sugar Cane Simple Syrup
Pink Dragon Fruit Meringue
5 Upcountry Egg Whites
4 oz Maui Sugar Cane Simple Syrup
6 oz Maui Dragon Fruit Farms Pink Dragon Fruit Puree
Zest of Haiku Lemon

Muddle red rose petals, raspberries and mint sprigs.  Add Ocean Vodka, lemon juice and simple syrup.  Shake contents and single strain over ice in a highball glass.  Top with CO2 charged lava filtered Hawaii Volcanic water. Garnish with pink dragon fruit meringue.  Add zest of lemon over cocktail.

OCEAN Vodka Laule’a by Brian Connor

1 oz Ocean Vodka
1 oz Prosecco
1 oz Coconut Water
1 tsp Agave Nectar
1 Strawberry, quartered
5 Mint Leaves
Fresh Ginger, one slice-quartered
Lime Wedge
Frozen Pineapple
Mint Sprig

Place Ocean Vodka, strawberry, mint, ginger, lime and agave nectar in a shaker and muddle.  Fill with ice and shake vigorously.  Pour into rocks glass, top with coconut water and Prosecco.  Garnish with frozen pineapple and mint sprig.

OCEAN Vodka Ginger Hoku by Dennis Day

1 ¼ oz Ocean Vodka
1 oz Fresh Pressed Sugar Cane Juice
1 oz Papaya Puree
Dash of Orange Bitters
2 Sprigs of Mint
3 Calamansi Limes
4-5 oz on Ginger Beer
2 Pieces of Candied Ginger

Build in mixing glass.  Squeeze two Calamansi limes then drop in along with 1 sprig of mint.  Quick muddle, add orange bitters, Ocean Vodka, sugar cane juice and ice.  Shake and strain over ice.  Top with Ginger Beer.  Garnish with sliced Calamansi lime, candied ginger and mint. 


WINNING RECIPE: OCEAN Vodka Ginger Mist by Daniel Vincent

2 oz Ocean Vodka
3 oz Lemon Water (below for ratio)
1 oz Ginger Berry Basil Syrup (recipe below)
Lemon Water:
2 cups lemon juice
12 cups water

Berry Syrup:
8 oz Strawberries, chopped
3 oz Raspberries
3 oz Blackberries
2 cups Sugar
2 cups Water
12 Basil Leaves, chopped
2 tbsp Ginger, grated
Simmer for 20 minutes; muddle berries to break up halfway through simmer, strain, and cool. 

Pour vodka and lemon water over ice.  Slowly pour in berry syrup.  Garnish with raspberry, blackberry, strawberry and mint.

Maui OCEAN Vodka Mule by Rich Geisler

2 oz Ocean Vodka
4 oz Club Soda
1 cup total of Pineapple, Papaya and Mango
¼ tsp Organic Ground Ginger Powder

Muddle fruit in a cocktail shaker, add 1 cup of ice, ginger and OCEAN Vodka, and shake vigorously.  Add club soda to the shaker.  Pour into a mason jar with a handle.  Garnish with a flower and an umbrella!

OCEAN Vodka Summer Moon by Carlos E. Cuarta

1 ½ oz Ocean Vodka
1 ½ oz Fresh Pineapple Juice
1/3oz Fresh Passion Fruit Juice
¾ oz Honey-Ginger Syrup
½ oz Coffee Liqueur

Instant coffee and turbinado sugar blend to rim of glass
2 Pineapple Leaves
Caramelized Hibiscus Flower

Garnish the rim of a highball glass with the blend of coffee and turbinado sugar, set aside.  Add all of the ingredients into a shaker with ice; shake vigorously.  Strain contents into the reserved rimmed cocktail glass and add crushed ice.  Garnish with pineapple leaves and caramelized hibiscus flower.

OCEAN Vodka PearTini by Patti Glynn

1 oz Ocean Vodka
Splash of Pineapple Juice
Squeeze of Lemon
Splash of Pear Nectar
Shredded Toasted Coconut

Blend in ice and strain.  Pour into glass and sprinkle shredded toasted coconut on the top of cocktail.  Garnish with a flower.