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.
Pomegranate: jewel of the kitchen
Pomegranate: jewel of the kitchen
By Genny Wright-HaileyIf 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.