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Koloa Rum Iced Tea Cocktail
A definite hit for any luau or party.

Ingredients:
  • 1 gal. freshly brewed Passionfruit Iced Tea
  • 46 oz. pineapple juice
  • 20 oz. simple syrup
  • 25 oz. Koloa Rum Kauai gold
  • Ice cubes
  • Pineapple for garnish
Simple Syrup:
  • Sugar
  • Water
Directions:
This recipe is a 4:1 mixture of iced tea to rum. Add or cut back the rum to suit your tastes.

Freshly brew iced tea and let it cool. To make the simple syrup, dissolve one part cane sugar into one part boiling water and let cool. Mix together iced tea, juice, simple syrup, and rum. Fill glasses with ice. Stir and garnish with pineapple.





Arnold Palmer
Classic iced tea and lemonade beverage.

Ingredients:
  • 6 Island Breakfast tea bags
  • 1 qt. water, boiled at 180 degrees
  • 1 qt. lemonade
  • Simple syrup
  • Ice cubes
  • Fresh mint to garnish
Simple Syrup:
  • Sugar
  • Water
Directions:
For simple syrup, add one part cane sugar to one part boiling water and dissolve. To make iced tea, steep tea bags in hot water for five minutes then let cool. Remove from heat and set aside to cool completely.

Fill serving glasses with ice. Add equal parts of iced tea and lemonade. Sweeten to taste with simple syrup. Garnish with mint leaves.



Pineapple Strawberry Iced Tea
A quick-fire iced tea drink that is sure to please.

Ingredients:
  • 1 qt. water, boiled at 180 degrees
  • 8 Pineapple Strawberry tea bags
  • 1 qt. ice
  • 20 oz. pineapple juice
  • 10 oz. simple syrup
  • Ice cubes
  • Pineapple to garnish
Simple Syrup:
  • Sugar
  • Water
Directions:
Pour the boiled water into a large pitcher and add the tea bags. Steep the tea for 2-4 minutes. Remove the tea bags and add ice. Add pineapple juice.

Make the simple syrup by dissolving one part cane sugar into one part boiling water. Add simply syrup until preferred sweetness is reached. Fill glasses with ice cubes. Pour over ice and garnish with pineapple.