Locally Spirited
Find a focus on fresh, local ingredients at The Myna Bird Tiki Bar.
✏ EUNICA ESCALANTE
📸 SKYE YONAMINE
「マイナバード・ティキバー」で力を入れている地元の新鮮な食材を楽しんで。
Within the past decade, the farm-to-table movement has gone from fringe food culture to mainstream menu fare. For many foodies, the bar scene is the trend’s final frontier. Leading the way is The Myna Bird Tiki Bar. Tucked inside The Street, chef Michael Mina’s contemporary take on the food court, Myna Bird serves quality spirits and fresh ingredients in cocktails that harken back to the original tiki bars of the 1930s.
When conceptualizing cocktails, head mixologist Andrew Woodley strives to feature ingredients from local farms and distilleries. The bar’s rum-based cocktails are mixed using the traditional tool of a simple cocktail shaker, rather than a blender. “That wouldn’t work if we didn’t use as many fresh ingredients as we could,” Woodley says. “And you can really taste the difference.” Guests can choose from a rotating array of drinks based on seasonal ingredients, or ask the bartender for a custom cocktail. Want to keep it local? Woodley recommends ordering the Safe at Home. Nearly all this drink’s ingredients are sourced from the islands.
↓ CLICK TO LEARN HOW TO MAKE YOUR OWN ↓
Safe at Home Cocktail
1 1/2 oz. Kō Hana Kea white agricole rum
(Manulele Distillers, Kunia)
1/2 oz. Giffard peach liqueur
1 oz. Papaya (Kahuku Farms, Kahuku)
3/4 oz. Pineapple Juice (Hawaii Pineapple Company, Kunia)
1/2 oz. Lime Juice (Kalapana Organics, Pāpaʻikou)
1/2 oz. Lemon Juice (Kalapana Organics, Pāpaʻikou)
Orchid flower (Penny’s Orchids, Wai‘anae)
Mint (Kauai Kunana, Kīlauea)
Served in Myna Bird tiki mug over crushed ice with pineapple leaves,
mint, and topped with an orchid.
The Street is located near Saks Fifth Avenue on Level 1.
