Before dinner on Day 2, we stopped in at the Wai’olu lounge inside the Trump Hotel for cocktails. I felt elegant and sophisticated as we swept through the hotel lobby in our airy dresses and took the elevator up to the sleek lounge overlooking the sunset on Waikiki. It wasn’t quite next to the beach, but you could see the ocean in the distance before the sun went down completely. We’d heard that this place was known for its unique cocktails, so we each ordered one after much deliberation over the menu.

My friend got the Makai Mohito, pictured above, which had Bacardi gold rum, fresh lime juice, fresh basil and mango puree. She was very well pleased with it, and it was certainly a generous portion too.

The rest:

Our other friend got the Sea Star, made with Stoli applik, cinnamon-clove syrup, fresh lemon and thyme, with a brown sugar-cinnamon rim. I thought this was a very original drink, with an interesting mix of herbs and spices. The twist of lemon was a nice touch as well.

I got the Golden Green Goby with ty-ku liqueur, Skyy citrus, lemongrass-ginger tea, with fresh honeydew and cucumber. I really loved this drink – so light and refreshing, and perfect for the warm weather.

We shared an appetizer of edamame hummus, made with edamame, garlic, olive oil, and lime, and served with balsamic vinegar and crustini. I really liked this take on hummus! I only wished there was more, but we did need to save our appetites for dinner..

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