Little Hawaii, a signature cocktail at Telluride’s Van Atta, blends island flavors with mountain spirit in an inventive take on the classic Mai Tai.
Ask the Beverage Director
Brandon Berkel
The Van Atta experience: “Van Atta draws inspiration from our namesake, a Victorian-era dry goods and clothing store founded in this same location in 1886. From the period-authentic wallpaper to intricate glassware and warm, old-fashioned service, every detail reflects our love for the robust spirit of historic Telluride.”
The process: “Every cocktail starts somewhere different. It could be a season, a song, a mood, or even a fun name. From there, I play Mr. Potato Head, mixing flavors and spirits until the concept makes sense. Once the flavor is dialed in, I refine everything from the glassware and garnish to the story behind it.”
The inspiration: “Little Hawaii was inspired by the legendary Monkeypod Mai Tai. I had a version of the cocktail in Kauai a few years ago, and it was unlike any tiki drink I’d experienced. Back in Telluride, I began experimenting with the flavors and making adjustments to create a version that fit my style. The name comes from Telluride’s own secret mountain water grotto.”
Worth the extra effort: “I believe a cocktail program should have at least one signature drink guests can’t get anywhere else nearby. Making roasted macadamia nut syrup and passion fruit honey foam in-house takes extra time, but those ingredients create layers of flavor and texture you can’t achieve with offthe- shelf products. Watching a guest take that first sip and realize they’re drinking something unique makes the effort worthwhile.”
The perfect pairing: “Our Colorado Wagyu sliders and a salad with the Little Hawaii are my go-to combo.”
Raising the bar: “The James Beard semifinalist nod and People’s Choice Award mean a lot to our team, but I see them as a reflection of the talent throughout Telluride. The best ideas don’t come from one person. They come from people inspiring each other, and I hope Van Atta can be a place where that continues to happen.”
“At 8,750 feet above sea level, flavors can present differently. Roasting the macadamia nuts adds a deeper richness, while acid-adjusting the passion fruit honey foam brightens the cocktail. As soon as I tasted that version, I knew it was going to be a hit.” —Brandon Berkel, beverage director
Little Hawaii Cocktail
Ingredients
- 1 oz. white rum
- ¾ oz. lime juice
- ½ oz. orange curacao
- ½ oz. macadamia nut syrup
- 1 oz. dark rum (on top)
- Passionfruit Honey Foam (recipe below)
- lime zest (for garnish)
Passionfruit Honey Foam
- ½ oz. honey
- 1 oz. simple syrup
- 1 oz. egg white
- 1 oz. passionfruit puree
- 1½ oz. water (cold)
Directions
- Shake all ingredients together with ice.
- Pour into a rocks glass with fresh ice.
- Top with 1 oz. dark rum.
- Layer Passionfruit Honey Foam on top with lime zest.
Passionfruit Honey Foam
- Blend all ingredients together in a blender.
- Charge in a whipped cream dispenser.
Photo courtesy of Van Atta Telluride.
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