Well, the sun is setting quite literally on my trip to the Four Seasons Resort Maui at Wailea. It’s one of the most beautiful resorts I’ve visited in a while.
Even though it was a reporting trip, I tried really hard to relax and found that it wasn’t hard to get into that groove. It felt quite decadent laying under an umbrella by the Fountain Pool or reading a trashy murder mystery in one of the high-end cabañas by the adults-only Serenity Pool.
It wouldn’t be a Hawaiian vacation without tropical drinks. The hotel’s poolside cocktail menu includes a classic Mai Tai, a Lava Flow — basically a piña colada with a dash of strawberry puree — a Blueberry Mojito and a few new creations.
One of the most delicious was a batida — a Brazilian style milk shake with cachaça sugarcane liqueur, sweetened condensed milk and fruit. The variety of batidas is endless, check out this article Cachaça and the Batida for more variations.
I couldn’t resist when I saw this passion fruit — lilikoi in Hawaii — batida that also included the Italian sparkling wine prosecco. A bartender at Ferraro’s was kind enough to share the recipe for the Lilikoi Batida, which could be served for brunch, or for sipping by the pool or as a dessert cocktail on a hot day.
1-1/2 ounces Leblon Cachaça
2 ounces passion-orange juice
2 ounces sweetened condensed milk
2 ounces Prosecco
organic dendrobium orchid, for garnish
Add the cachaça, passion-orange juice and condensed milk to a blender with a handful of ice cubes. Blend until smooth. Add the prosecco and give it a stir. Pour into a tall glass and garnish with the orchid.
Makes 1 drink
From Four Seasons Resort Maui at Wailea