Kona Swizzle Recipes

KONA SWIZZLE

Steps:

• Gently muddle (or mix with a swizzle stick) 1/4 cup spiced rum (or try Chairman's Reserve Spiced Rum), 4 1/2 teaspoons orgeat syrup (such as Brooklyn Orgeat Works or Monin), 2 tablespoons fresh lime juice, 1 teaspoon simple syrup, and 2 mint sprigs in a cocktail shaker. Cover and shake well. Pour into a Pilsner or Collins glass. Fill glass halfway with crushed ice, pushing mint toward bottom of the glass. Stir with a swizzle stick. Top with more crushed ice, mounding over rim of the glass. Top with 2 dashes Peychaud's bitters and 1 dash Angostura bitters. Garnish with 2 mint sprigs.

KONA COFFEE BBQ SHRIMP AND COCONUT GRITS

Steps:

• ASSEMBLY:
• 1) Place a scoop of grits in a small shallow bowl and top with shrimp mixture.
• 2) Garnish with green onions.
• 1) For bacon - Chop bacon into 1/4? strips and fry until almost crispy in a large stock pot.
• 2) Add diced red & green bell pepper, diced onion, and minced garlic and cook until softened about 8-10 minutes.
• 3) Stir in Cajun seasoning and paprika and cook until fragrant - about 2 minutes.
• 4) Add Kona BBQ sauce and chicken stock and cook until flavors come together - about 5 minutes.
• 5) Stir in shrimp and cook until bright pink about 7-8 minutes. Remove from heat and stir in pineapple chunks and lemon juice.
• 6) For Grits - Add water and chicken stock to a medium saucepan and bring to a boil over high heat.
• 7) Stir in 1 cup of grits and cook according to package directions.
• 8) When grits are finished cooking, remove from heat and stir in cream, coconut, smoked Gouda, and butter.
• 9) Add salt and pepper to taste.
• Yield: 8 servings
• Coconut Grits:
• Water 2 cups
• Chicken Stock 3 cups
• Shredded Unsweetened Coconut 1/2 cup
• Heavy Cream 1/2 cup
• Quick Grits 1 cup
• Butter 4 tablespoons
• Shredded Smoked Gouda 1 cup
• Salt and Black Pepper To taste
• 1) For Grits - Add water and chicken stock to a medium saucepan and bring to a boil over high heat.
• 2) Stir in 1 cup of grits and cook according to package directions.
• 3) When grits are finished cooking, remove from heat and stir in cream, coconut, smoked gouda, and butter.
• 4) Add salt and pepper to taste.
• Yield: 8 servings
• Yield: 6-8 servings
• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Active Time: 10 minutes
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KONA COCONUT STIR FRY

Steps:

• Make brown rice.
• Heat oil in large, deep skillet.
• Add tofu cubes and vegetables and sauté over high heat until veggies are
• softened, about 7-8 minutes, stirring frequently.
• Add water if necessary to keep veggies from drying out.
• Turn heat down and add coconut, apple, soy sauce and Tabasco.
• Stir well and season to taste with salt and pepper.
• Transfer to serving dish and sprinkle with sesame seeds.
• Serve over brown rice.

QUEENS PARK SWIZZLE

Steps:

• Combine the mint leaves and simple syrup in a Collins glass and muddle gently.
• Add rum and lime juice, fill the glass two-thirds full with crushed ice and swizzle until the glass is frosted.
• Add the bitters and top off with more crushed ice to fill the glass. Garnish with a mint sprig.

KONA K'S BEEF WITH BROCCOLI (& OTHER VEGGIES!) STIRFRY

Steps:

• To make the sauce: combine the flour, beef broth, soy sauce, oyster sauce, red pepper flakes & brown sugar in a small bowl. Whisk until well-mixed. Set aside.
• Heat vegetable oil in a large pan. Add the garlic once the oil is hot, and let cook until golden-brown.
• Add the beef and stir-fry for about 3-4 minutes, or until the beef is halfway cooked.
• Add the vegetables and stir-fry for about 3-4 minutes.
• Add the sauce and bring to a boil. Reduce heat and allow it to simmer for about 5 minutes, or until the sauce has slightly thickened.
• Sprinkle with sesame seeds right before serving. I like to serve with white rice.