We all know coffee as a sacred morning ritual, the thing that helps us get from “don’t talk to me” to “semi-functional human.” But as far as Richelle is concerned, coffee isn’t just for getting your day started, it’s also for happy hour, golden hour, and every hour in between. So she had another idea: what if coffee isn’t just about how you start your day... but how you celebrate it?
Enter: Auahi & Keawe.
Within this cocktail, coffee becomes a vibe. A memory. A soft breeze coming through the window of your favorite bar…the one where the lights are low, the playlist is perfect, and your bartender just knows.
A Name with a Story
Auahi & Keawe takes its name from the corner in Honolulu where Richelle first truly fell in love with cocktails. Not in the “Let’s take shots!” kind of way, but in the “those flavors sound wild and exciting” kind of way. That little bar on the corner was where she first realized a cocktail could tell a story, and now she’s telling one of her own.
This one starts in Hawai‘i, winds through the West Coast, and ends in your glass.
Island Roots, Northwest Soul
At its core, this drink is a love letter to the islands (and coffee, of course) layered, tropical, and a little unexpected. It’s built with:
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Hawaiian honey syrup for silky sweetness
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Coconut water for that soft, tropical finish
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Clarified pineapple juice (or just the regular kind, we gotchu)
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A hint of citrus via sudachi (or lime for the quick-pour version)
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And the real wildcard: Ethiopian coffee, washed and brewed like you mean it
And then, there’s the tahini-washed Westland whiskey, it's a move that sounds complicated, but trust us, it brings a savory-smooth depth that ties everything together like the best kind of inside joke.
Whether you’re up for going full mixologist or want to keep it low-key with a few pantry swaps, this drink delights. It’s juicy, nuanced, and a little nutty, kind of like your group chat after you’ve sipped a few cocktails.
Two Ways to Make It
There’s the Fancy Way (when you’re showing off), and the Off-the-Shelf Way (when you’re showing up in sweatpants). Both are *chef’s kiss. .
The Fancy Way
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1.5oz Tahini-Washed Westland Whiskey
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1oz Coconut Water
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1oz Clarified Pineapple Juice
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.25oz Yuzuco Sudachi Juice (think of it like a limes slightly savory cousin)
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.75oz Hawaiian Honey Syrup
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2oz Washed Ethiopian Coffee (1:8 ratio)
Shake it all up with ice and serve it up in a chilled glass.
Off-the-Shelf Version
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1.5oz Whiskey
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1oz Coconut Water
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1oz Pineapple Juice
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.25oz Lime Juice
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.75oz Honey Syrup
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2oz Iced Coffee
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Same drill: Shake over ice. Serve up. Sip. Swoon.
Why It Works
Coffee cocktails often end up going dark and brooding: espresso martinis, cold brew negronis… that kind of energy. But Auahi & Keawe? She’s bright. She’s alive. She’s got main character energy, but in a “come sit with us” kind of way.
This drink leans into coffee’s fruitiness, not just its bitterness. It shows off the wild, floral, high-acid magic that makes Ethiopian coffees so beloved. And it plays beautifully with whiskey’s warmth, pineapple’s punch, and that deep, floral honey note that lingers just right.
Sip, Don’t Chug
We recommend pouring it into your cutest glass, finding the sunniest spot in your house, and playing something folksy, beachy. Or both. Coffee doesn’t have to be serious. Cocktails don’t have to be fussy. And drinks that make you feel something? Those are the ones that stick with you years later.
Cheers to Richelle, to the corner of Auahi & Keawe, and to more coffee moments that stretch beyond the a.m.
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