One of my best nights in Hawaii was spent at the lobby bar at the Waikiki Edition, Oahu's posh new urban resort. There, I was in the hands of the hotel's talented barkeep, Sam Treadway, who crafted, among other things, a deconstructed mai tai (topped with foam and a shiso leaf) — as well as the best Sazerac I've ever had.
I asked the young bartender, who hails from the famous Boston bar Drink, to put together a memorable libation to end the evening on a high note. He came back with this; it's a bit sweet, a tad savory, and incredibly complex, with herbaceous, vegetal notes. To see the unique recipe, keep reading.
