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Tag Archives: The Cocktail Handbook

  • Watermark Publishing Sweeps Hawai‘i Book Publishers Association Cookbook Awards Category

    The annual Hawai‘i Book Publishers Association’s Ka Palapala Po‘okela Awards were announced Friday, May 11, 2012. Watermark Publishing’s nominees in the Cookbook category, A Sweet Dash of Aloha: Guilt-Free Hawai‘i Desserts & Snacks by Kapi‘olani Community College and The Hawai‘i Book of Rice: Tales, Trivia & 101 Great Recipes by Cheryl Chee Tsutsumi, swept the category, taking the top Award of Excellence and the Honorable Mention award, respectively.

    The judges praised A Sweet Dash of Alohafor its departure from the norm in Island cookbooks, saying,

    So many locally published cookbooks are mishmash collections of ‘local food’ recipes. A Sweet Dash of Aloha is a refreshing well-focused, well-written cookbook that offers a new angle on local flavors and ingredients, combining simplicity and clarity with a sophisticated understanding of food, nutrition and health.

    The Hawai‘i Book of Rice received compliments for its comprehensive coverage of the Aloha State’s favorite grain:

    Tsutsumi has compiled a collection of dishes that reflect local tastes while exploring new and creative uses of rice. With its recipes for salads, appetizers, entrées and desserts, The Hawaii Book of Rice is certainly versatile. The book’s chapter on the history of rice in Hawai‘i is a well-researched, delightful introduction to the recipes and offers a solid backdrop for the social and economic importance of this local staple.

    This marks the fourth consecutive year that a Watermark Publishing title has received the Award of Excellence in Cookbooks. Last year’s Award of Excellence went to The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong by Chef Alan Wong and Arnold Hiura. Previous years’ recipients were Kau Kau: Cuisine & Culture in the Hawaiian Islands by Arnold Hiura (2010) and The Island Bistro Cookbook by Chef Chai Chaowasaree (2009).

    Don’t Look Back: Hawaiian Myths Made New edited by Christine Thomas; Kapoho: Memoir of a Modern Pompeii by Frances Kakugawa; and The Cocktail Handbook: Cool Drinks from Hawai‘i’s Hottest Bartenders by Jesse Greenleaf and Amie Fujiwara were also nominated in other Ka Palapala Po‘okela categories, but did not take home awards.

    Our nominees & winners. Back row, left to right: Cheryl Chee Tsutsumi (The Hawaii Book of Rice); Christine Thomas (Don't Look Back); Amie Fujiwara and Jesse Greenleaf (The Cocktail Handbook); Watermark Publishing publisher George Engebretson. Front row: Wanda Adams and Adriana Torres Chong (A Sweet Dash of Aloha)

    Each year, the Hawai‘i Book Publishers Association presents the Ka Palapala Po‘okela Awards to recognize and honor the best of Hawai‘i book publishing from the previous year. “Ka Palapala Po‘okela” literally translated from Hawaiian means “excellent manuscript. ”

  • Cocktail Handbook Enhanced E-Book Edition Now Available - Includes Videos & New Recipes!

    A sampling of the "delightful dozen" new e-book exclusive cocktails. Clockwise from top left: The Ambassador; The Bluegrass; Pineapple Smash; Zen Fresh; Twisted; Dangerous Liasons. Photos: Dawn Sakamoto

    Watermark Publishing is pleased to announce the release of the company’s first enhanced e-book, available now on the Apple iTunes platform, and soon to be released for the Barnes & Noble NOOK reader!

    The digital edition of The Cocktail Handbook: Cool Drinks from Hawai‘i’s Hottest Bartenders by nationally recognized Waikīkī bartenders Jesse Greenleaf and Amie Fujiwara includes six embedded how-to videos and a dozen new e-book exclusive recipes, along with the 80-plus drinks from Greenleaf and Fujiwara and 20 other Island “star-tenders,” inside tips on bar etiquette and tools and techniques of the trade found in the original print edition.

    Enjoy another round—on the house! Since the print publication of The Cocktail Handbook, we’ve honed our craft even further, entered more competitions and persuaded our bosses at work to add new concoctions to the menu.

    Here are twelve new, hot-off-the-bartop bonus recipes. Some of these cocktails are great paired with food; others are perfect for backyard BBQs and parties, and we’ve got a few that are just the thing for winding down after a long day.

    After all, it’s “Last Call!” To quote the bartenders’ anthem, “You don’t have to go home, but you can’t stay here.” After an adventurous evening serving up boozy beverages, the real work of a drink slinger begins—paperwork, counting tips, and cleaning the bar. And don’t forget the recipe brainstorming—this is where many of our best drinks are born; bouncing flavor combinations off co-workers is often the most honest sounding-board a bartender has. This delightful dozen passed muster to earn their place in this chapter of Last Call Libations.

    Pull up a barstool and share a final toast with us!

    The Cocktail Handbook - Jesse Greenleaf & Amie FujiwaraThe Cocktail Handbook: Cool Drinks from Hawai‘i’s Hottest Bartenders enhanced e-book is priced at $12.99 and is available for the iPad®, iPhone® or iPod touch® via the iBookstore now. Tell your friends to find it: at http://bit.ly/CocktailHndbkiTunes.

    A release on the Barnes & Noble NOOK platform is forthcoming. Links to purchase the title may be found at www.bookshawaii.net.

    See below for a sneak peek at one of the e-book exclusive recipes: Zen Fresh, a gin drink designed for the hesitant gin drinker.

    Zen Fresh

    by Amie Fujiwara

    The sweetness of ginger and a cool touch of cucumber come together to smooth out any lingering “gin jitters.” This Asian-influenced lemonade is so easy on the palette it may just be the gateway cocktail to heartier gin drinking! Dirty Martini, anyone?

    2 oz. Bombay Sapphire gin
    3 oz. lemonade
    Splash ginger ale or ginger beer
    3 - 4 slices pickled ginger
    3 slices cucumber (reserve 1 for garnish)
    Lime wedge, for garnish

    In a mixing tin, muddle ginger and 2 slices of cucumber. Add gin, lemonade and ice. Shake vigorously and strain into a tall glass filled with ice. Top with a splash of ginger ale or ginger beer. Garnish with reserved cucumber slice and lime wedge.

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