Jen Russo crafted St. Germain elderflower cocktails with the combos of fresh lilikoi, gingerale, citrus vodka, maui rum and something called “okolehau” needless to say the sugar hangover was worth Ms. Russo’s abilities. Chef Metcalfe killed it with his baked oysters 2 ways— smoked black forest ham with spinach and sriacha mole (no joke) and an italiana three cheese. After two pots of king crab legs, corn on the cob and two buckets of drawn butter the evening was complete. Isnt this how aloha Friday should always be celebrated? Chef Metcalfe dubbed the group “The too much fun club” named after Hunter S. Thompson’s clan in Aspen.
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I used Lilikoi in two ways, muddled and strained. When you muddle with lilikoi you get the seeds, which are edible and can add a crunch. If you are shaking and straining the cocktail the seeds can get in the shaker and clog things up, so i used a separate container to strain the lilikoi juice from the meat. I am betting cheesecloth would work well here if you had more time. I will try that next.