Inspired by my childhood/Young Adult life on Oahu chasing sunrises all through the night. Now as an adult realizing the rich coffee culture and blessings I was surrounded by in my youth.

Ingredients

• 45 Ml. Licor 43 Original
• 20 Ml. Lime
• 30 Ml. Egg White
• 15 Ml. Coconut Water
• 30 Ml. Molokai Cold Brew Concentrate
• 5 Drops 80:20 (Water to salt) Saline Solution
• 7 Ml. Ginger 7g peeled and muddled

Method

Cocktail Preparation

• Add peeled ginger to shaker tin and crush with a muddler
• Add all other ingredients to tin
• Hard dry shake ingredients for 20 seconds
• Fill tin with ice and hard wet shake for another 20 seconds to create a nice froth and dilute
• Double strain into 7 ounce sour glass
• Garnish with fresh grated cinnamon
• Serve with a Spam Musubi a staple of Hawaii or other snacks as desired and share with friends

Coffee Preparation

• Take 200g of whole bean molokai coffee and do a medium grind in your coffee grinder
• Add 800g of filtered water and the 200g of coffee into a container and seal the container with a lid or saran wrap
• I like to place my grinds into a cheese cloth or stock bag to make the end straining easier but it is not required
• Allow mixture to cold steep for 16 hours in the fridge
• Fine strain mixture through paper coffee filter
• Place in clean container with lid and store in fridge for up to 5 days for maximum freshness.