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Experience Koloa Rum and Make a Gaylord’s Mai Tai

By on October 30, 2012 in Cocktails, To Table: Ono Eats
Gaylord's Mai Tai made with Koloa Rum. Click the picture for recipe. Daniel Lane photo

Gaylord’s Mai Tai made with Koloa Rum. Click the picture for recipe. Daniel Lane photo

Gaylord’s and the Koloa Rum Company have teamed up to offer a unique island experience. Every Monday and Wednesday evening you can enjoy dinner and imbibe in Gaylord’s signature mai tai made with Koloa Rum.

The rum experience begins at the Koloa Rum Company with a brief history of sugar cane, the origins of rum and fun details of production. Guests will gather in the Tasting Room for samples of award-winning rums and run-infused treats. After the tasting, you can shop in the Company store and receive 10 percent off any purchase, before being escorted to Gaylord’s.

At the Gaylord’s bar, the resident mixologist will teach guests how to crush the sugar cane and make Gaylord’s signature mai tai using Koloa Kauai Gold and Dark Rums. Following the “Rum Experience” guests will be seated at the beautiful, outdoor, open-air lanai so you can savor your cocktail in paradise.

Tickets ate $15 per person, and includes a rum tasting, Gaylord’s signature mai tai, Koloa Rum shot glass, coaster and recipe card. To make a reservation, call 808-245-9593.

Monday and Wednesday evenings. Check-in at 5 p.m. Rum tasting at 5:15 p.m., Gaylord’s signature cocktail at 6 p.m. Preferred dinner seating at 6:15 p.m.

Hukilau Lanai and Koloa Rum Dinner

By on July 17, 2012 in To Table: Ono Eats
Hukilau Lanai's Twice Baked Soufflé made with Kunana Dairy goat cheese and Kaua’i Fresh Farms broccoli. Daniel Lane photo

Hukilau Lanai’s Twice Baked Soufflé made with Kunana Dairy goat cheese and Kaua’i Fresh Farms broccoli. Daniel Lane photo

Tasting Kauai is a big fan of the Hukilau Lanai. The food is delicious, and that’s the first requirement that needs to be satisfied. And by going on that criteria alone, you won’t be disappointed. Combine the food with lush landscaping, ocean views and open air dining, and you’ve got one enchanted evening.

We appreciate that owners Ron and Krissi Miller strive for sustainable business practices, and use local products whenever they can. I know this because they have an interactive online menu designed by Real Time Farms. Just hover over an ingredient, and you can see which farm it came from. Plus, I used to work at an organic farm, and I met Ron at the back door every Wednesday with a box full of just harvested produce. Continue Reading →

The Koloa Rum Company

By on June 16, 2012 in To Table: Ono Eats

Koloa Rum Company’s Pioneering Spirits

Koloa Rum, the distilled essence of Kauai. Daniel Lane photo

Koloa Rum, the distilled essence of Kauai. Daniel Lane photo

Initially, the roots of Kauai’s sugarcane industry were planted when the Koloa Sugar Company began production in 1835. By 1907, Kauai had nine sugar plantations, and over 70,000 acres dedicated to sugar. In the midst of this thriving economy, plantation workers learned how to turn molasses into rum.

Continue Reading →

Koloa Rum Dinner

By on April 4, 2012 in To Table: Ono Eats
Award-winning Koloa Rum. Daniel Lane photo

Award-winning Koloa Rum. Daniel Lane photo

“It’s rainbows and mai tais!” My girlfriend Carol exclaimed during her visit to Kauai, even though it rained the whole time. Maybe it was the bottle of Dark Koloa Rum that brightened her spirits. Even her husband Bill, who is not a rum fan, was won over by the smooth, almost sweet chocolate-colored rum.

Dan and I tried Koloa Rum for the first time about two years ago. Because I like the rum so much, I did a story on the Koloa Rum Co. last August.

Full disclosure: Dan is taking rum shots. Pictures of Koloa Rum that is. In drinks and in bottles for the Hana Hou ad in June, and well as some refreshing recipes, and promotional materials. Click here to see his shots next to 12 recipes. One is the Gaylord’s Mai Tai. Continue Reading →

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