An international contest among mixologists at Four Seasons across the globe, and embodying the Hawaiian value of Lokahi, or unity, led to the creation of a sustainable cocktail that blended ingredients from within a 100 miles from Lāna’i.
This libation, created by Nobu Executive Chef, Oyvind Naesheim and Kailani Restaurant Manager Jeremy Sidman, is a delicious and refreshing concoction that must be experienced to be fully appreciated.
