Situated within Honolulu's hip new Surfjack hotel, chef Ed Kenney has opened Mahina & Sun's, his fourth eatery dedicated to the local riches of Hawaii—think seasonal eats heavy on seafood, with a decisively Japanese-Hawaiian flair. Beverages likewise follow a similar ethos, calling to play small-batch, organic spirits, plus fruits and veg that are at their peak of ripeness. But to keep it simple, below, bartender Alicia Yamachika supplies her staple gimlet recipe, made extra floral thanks to Uncle Val's Botanical Gin.
2 ounces gin, such as Uncle Val's Botanical
1/2 ounce fresh lime juice
1/2 ounce simple syrup
1 rose petal, for garnish
Combine gin, lime, and simple syrup in mixing glass with ice. Stir. Strain into double old fashioned glass with one large ice cube. Garnish with single rose petal.