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You may have heard about (and hopefully tried!) the new fall cocktails at Mahina & Sun’s, but as Halloween creeps up, you’ll find two more macabre must-haves on the menu. The new seriously spooky sips available at the Surfjack/Mahina & Sun’s were created in partnership with Kō Hana Rum.

Kō Hana’s farm-to-bottle Hawaiian rum is made from 34 varieties of heirloom sugar canes that have been hand-harvested, lovingly pressed into juice and distilled to pure perfection. The Hawaii-based distillery, nestled against the mountains of Oahu in Kunia, offers tours and tastings, but you can experience the versatility of the white rum, Kea, right here at our swell little spot in Waikiki.

Below are two masterfully mixed cocktails, aptly dubbed the Black List, using Kea and unique ingredients like cuttlefish ink and activated charcoal to create a jet-black beverage inspired by the season.

Black Thai Gala (created by Ross Lewis, The Surfjack/Mahina & Sun’s)
1 oz Kohana Kea white rum
.5 oz Fernet Branca
.5 oz Noval Port
.5 oz Ferrand Dry Curacao
.25 oz fresh lemon juice
.25 oz Thai-basil-infused Chareau (4 grams of Thai basil to 1 bottle Chareau infused for 24 hours)
1/2 bar spoon activated charcoal


  1. Combine all liquid ingredients into cocktail tin
  2. Add ice to cocktail tin
  3. Add 1/2 bar spoon activated charcoal on top of ice
  4. Shake cocktail
  5. Double strain into a chilled coupe glass
  6. Garnish with skewered blackberry wrapped in Thai basil leaf

My Old Friend (created by mixologist Kyle Reutner, Kō Hana Rum)
1.5 oz Kō Hana Kea white rum
.75 oz fresh lime juice
.5 oz Orgeat
.25 oz St. Germain
.125 oz cuttlefish ink
Garnish with edible flowers


  1. Combine all liquid ingredients in a cocktail shaker with ice
  2. Strain into a glass
  3. Garnish with edible flowers

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