Stevenson’s Library’s ‘Lychee Pomegranate Martini’ recipe

After years of sipping cocktails that were either too sweet or too sour, it was wonderful to finally experience one that’s just right.

At the Grand Hyatt Kaua‘i Resort & Spa in Po‘ipu, Stevenson’s Library bartender Baren Pimsaguan has mastered the fine art of the martini during his six years behind the polished, 27-foot koa wood bar that surrounds a spectacular assortment of cognac, brandy, scotch and cordials.

His refashioned lychee pomegranate martini is a dangerous drink because its delicate and subtle flavors mask this cocktail’s strength. One is fun, two is woo hoo. Be careful of that kick — oh, and the bill. This specialty concoction will run you $14.

But at Stevenson’s, you can also enjoy free pool, backgammon, chess, live music nightly, the country-club-style decor and the atmosphere of a true five-star resort.

Stevenson’s Library’s ‘Lychee Pomegranate Martini’ recipe

Pomegranate: jewel of the kitchen

Pomegranate: jewel of the kitchen
By Genny Wright-Hailey

If you haven’t cooked with pomegranates, you are missing one of the joys of cooking. All the senses come into play here: the textures of hard, leathery skin and sleek, crunchy seeds; the visual beauty of the jewel-like ruby-red seeds and rich red juice; and a delicious sweet-tart flavor that adds a special pizzazz to so many preparations.

They lend a touch of the exotic to just about everything. Fresh pomegranates are in season from August through November; look for deep red skin with no dried or shrunken areas. Bigger is better here; heavier is good. You can store unopened pomegranates in the refrigerator up to three months. Once you open them, you need to use the seeds right away.

Opening a pomegranate is like discovering a small treasure chest of jewels.