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Friday Cocktails: El Diablo de la Puebla

By Chris Onstad

At the forefront of the Hawaiian restaurant industry are chefs and bartenders working to aggresively distance themselves from the clichés of luau pig, pineapples, and Mai Tais. Gone are the days when Dole wrote the menu and Bacardi filled your coconut. The mixologists—that reluctantly embraced term for barkeeps—are poised abreast their stateside contemporaries, mixing their own clove-scented falernum into classics such as the Corn N' Oil, and flavoring their own allspice dram and jabong bitters. Keep reading »

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