Sheraton Maui Resort & Spa and Ocean Vodka are teaming up to present the Ultimate Ocean Cocktail Mix-Off and Dinner on Saturday, September 20, from 5:00pm to 7:30pm at the Sheraton Maui Resort & Spa.  Spirit enthusiasts are invited to meet the finalists and cast their vote for the winning cocktail at the Mix-off Cocktail and Pupu Reception followed by a 3-course prix fixe wine dinner (menu and cocktail finalists profiled below).

mix-off-dinner

GET TICKETS HERE!

The Ultimate Ocean Cocktail Mix-Off and Dinner begins with a Mix-off Reception in the resort’s Coral Reef Room.  The Mix-off Reception will feature pairings of the finalist cocktails and pupus as well as the opportunity to talk story with the recipe creator. The 3 course prix fixe wine dinner will feature a specially designed menu created by Raymond Nicasio, Executive Sous Chef of the Sheraton Maui Resort & Spa. The recipe contest winner will be announced following dinner at 7:30pm. The winning cocktail recipe will be featured on the restaurant menu for one year.

Tickets are $69 per person.  Reservations may be made at www.oceanvodka.com or www.sheraton-maui.com/dining/holidays/oceanrecipe.

For more information, please call (808) 662-8053 or visit www.sheraton-maui.com.

MENU FOR MIX-OFF DINNER
SEPTEMBER 20, 2014
Sheraton Maui Resort and Spa

Ocean Cocktail Dinner Menu-01

ANNOUNCING THE ULTIMATE OCEAN VODKA COCKTAIL CONTEST LOCAL FINALISTS

image004OCEAN Vodka Mill Camp Mojito by Gabriel Harvey

Ingredients:
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

Directions:
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!

image003OCEAN Vodka Lokelani by Matthew Corbin

Ingredients:
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

Directions:
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.

image002OCEAN Vodka Laule’a by Brian Connor

Ingredients:
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

Directions:
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.


image001OCEAN Vodka Ginger Hoku by Dennis Day

Ingredients:
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

Directions:
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.