Oh beautiful Lanai. Sean and I have just returned from a wonderfully romantic and relaxing weekend on the island of Lanai. Lanai is a tiny island south of Maui that is so peaceful and idyllic that it offered the perfect setting for Sean and I to reconnect. We said multiple times that we felt like we were on our honeymoon again.
There are only three hotels on the island, two of which are Four Seasons Resorts. We stayed that the Four Season Lodge at Koele, nestled into the hillside above the main town. Set in the trees and at 1600 feet elevation the temperatures are much cooler than the Manele Bay beach front Four Season Resort. The grand hall is beautifully decorated with a hunting lodge feel and two stunning, tremendous fire places. The sprawling horse pastures in the front of the property are a bucolic backdrop for colorful sunsets. The rooms are decorated in floral prints and have comfy seating areas that make you feel as if you are visiting a friend’s home rather than a hotel.
Oh my goodness did we eat well! I flexed big time this weekend but tried to stick to fish. Our favorite meal was dinner at Nobu at the Manele Bay Four Seasons. We had dish after dish of the freshest fish I have ever had in Hawaii, all beautifully prepared and complimented with fantastic Japanese sake.
Our first evening on Lanai we had dinner at Dining Room in Koele which was equally as good but very different fare. There were only three couples dining in the restaurant and all three men ordered the venison which was cooked table side on a sizzling hot lava stone. Very rustic. I found it quite entertaining to see all of the men order that dish and puff their chests out at the fanfare that accompanied their dinner selection. I had the fish with forbidden rice. It was perfectly seared and flaky.
Negronis are one of my favorite cocktails next to a good old gin martini. I would describe a Negroni as a very bitter tasting Manhattan. It is very easy to make with three equal parts. The color reminds me of Lanai’s sunset. This I made with a grapefruit twist but an orange twist is traditional.
What is you favorite twist in a cocktail?
- 1 ounce dry gin
- 1 ounce Campari or Aperol
- 1 ounce sweet vermouth
- 2 inches grapefruit or citrus peel
- Combine all alcohols in a shaker with ice and shake well. Strain into a martini glass. Twist citrus peel over the top of the cocktail to release the oils from the peel and drop into glass.