An Apear to Remember (Plus, a Recipe for Hawaiian Vermouth)

Gabrielle Maser of Honolulu's Pacific Cocktail Club created this drink for the Jim Beam Women and Whiskey event in Honolulu, where it tied for first place. "My first attempt at homemade vermouth using local Hawaiian mamaki leaf came out light," says Maser, "and as you pour the drink over the specialty ice cube, it starts off a delightful alcohol forward whiskey cocktail and melts in to pear shrub, thyme simple and lemonade goodness!" If you can't get your hands on mamaki leaf but still want to make this drink, Maser recommends Imbue's Petal and Thorn Vermouth as a good substitute for her DIY version.


  • 114 ounce Jim Beam Black
  • 34 ounce mamaki vermouth (recipe below)
  • 14 ounce thyme syrup
  • 1 dash Angostura bitters


Mix together and pour into martini glass over specialty ice cube, made by combining and freezing one layer of pear shrub and one layer of lemon juice with thyme simple syrup, spring water and a sprig of thyme.

To make Mamaki Vermouth:

  • 1 1-inch orange peel
  • 1 1-inch lemon peel
  • 1 teaspoon dandelion root
  • 2 mamaki leaves
  • 1/3 teaspoon cardamom pods
  • 1/3 teaspoon coriander seeds
  • 1/3 teaspoon sage
  • 1/3 teaspoon juniper
  • 3 cinnamon sticks
  • 2 bottle Lapostolle Sauvignon Blanc
  • Pinch dried thyme
  • dash quinine powder
  • 2 cups sherry

Combine all ingredients except for the sherry over heat and bring to a boil. Remove from heat, and store in a cool, dark place overnight. Add two cups of sherry to the mixture. Strain, bottle and refrigerate.