Big Island Organics drinks are extremely versatile! Warm them up for a soothing cold remedy, or stir in your favorite spirits to add an island twist! You don't have to be a bartender to mix these cocktails up. These simple recipes will turn into any party into a luau!
Have a special way you like to enjoy our gingerades? Let us know!
Big Island Organics Cold Remedy
1 Big Island Organics Hawaiian Gingerade 16oz
¼ Cup Fresh Ginger, peeled and sliced
2 TBSP Local Honey
1 TBSP Apple Cider Honey
1 pinch Cayenne Pepper
Combine and heat in a small saucepan. Simmer for 5-7 minutes, stirring occasionally.
Strain through a sieve to remove cinnamon stick and ginger.
Serve in your favorite mug and garnish with a slice of lemon.
Spiced Pear Ginger
• .5 oz cinnamon simple syrup
• 1.5 oz pear juice
• 2 oz BigIslandOrganics Hawaiian Gingerade
• 2 oz Vodka
• top with sparkling water to taste
Cinnamon Simple Syrup:
• Mix 1 cup granulated sugar with 1 cup filtered water & 2 Cinnamon Sticks in a medium saucepan. Heat on medium until sugar is dissolved.
Stir all ingredients together, sip & enjoy!
Strawberry Basil Rum lemonade
2 shots Gold Rum
1 Big Island Organics Island Lemonade
2 Fresh Strawberries
3 Basil leaves
Combine 2 shots of gold rum, 2 fresh strawberries, Big Island Organics Island Lemonade, muddle 3 basil leaves, shaken and strained🥂
And of course a plumeria for looks 😋
1 ½ oz White Rum
2 - 4 oz Big Island Organics Gingerade Maté
1 oz Club Soda
6 Fresh Mint Leaves
1½ oz simple syrup
¼ One Lime
Muddle lime and mint in a chilled glass, add ice, rum, Gingerade Maté and a splash of club soda, gently stir.
Rosewater Strawberry Lemonade Spritzer
16 oz Big Island Organics Island Lemonade
1 Hibiscus Tea Bag
16 oz Sparkling Water
1 Tablespoon Rosewater
1/2 Cup Hot Water
1 Tablespoon Rosebuds
1/4 Cup Vodka or Lemon Liquor (optional)
1 Lemon Sliced
Handful of Mint
Lots of Ice
Bloom the hibiscus tea and half the rose buds in a small cup with the hot water. Steep for 3 minutes.
Cut 4 strawberries in half and cut out hearts with the cutter from each side of the strawberry. Thread 2 hearts in each toothpick and top with a mint sprig.
In a pitcher add in the rest of the strawberries and some mint and use the muddler to crush the strawberries and mint together. Pour in the lemonade, sparkling water and rosewater.
Take out your four glasses and equally divide the hibiscus and rose tea in each glass. Top with lots of ice and pour the spritzer in each glass. Garnish with lemon slices, the leftover rosebuds, strawberry hearts, and mint sprigs.