Native Hawaiians use ti plants for more than scaring away evil spirits. They also make a potent spirit of their own, a distillation of ti root called ‘Okolehao (prn OH-koh-lay-how). Haleakala Distillers, located Upcountry Maui, starting brewing their own 80-proof version in December 2009. The formula calls for a mash of roughly 25 percent ti root, 20 percent rice and 55 percent cane sugar, all grown in Hawai’i, according the the company’s website. The flavor has been described as a cross between rum and sipping tequila, with a hint of coconut and florals unique to the islands.

There’s been a lot of coverage in the news about this local liquor (see links below), but the real proof is in the drinking. Here’s a recipe for an ‘okolehau cocktail perfect for a hot summer afternoon that I’ve adapted from another regional liquor, pisco:

‘Okolehao Sour

1 cup fresh squeezed lime juice

1 cup confectioners (powdered) sugar

2 shots ‘Okolehao

Shake over ice and serve with a dollop of whipped egg white and a sprinkling of li hin mui powder

Makes 2-4 drinks, depending how strong you like it

Roundup of news coverage of ‘Okolehao liquor:

http://mauinews.com/page/content.detail/id/527105.html

http://www.honolulumagazine.com/Honolulu-Magazine/June-2010/In-High-Spirits/

http://the.honoluluadvertiser.com/article/2003/Jun/01/ln/ln05a.html