Director of Mixology for Southern Wine & Spirits of Hawaii
Method: muddle pineapple with lemon and syrup. Add Calahua and rum with ice; shake and strain over ice into glass.
Garnish: pineapple half-moon thinly sliced and fresh lavender sprig.
Chandra Lam has been in the restaurant and bar industry for 14 years at various prominent venues in Hawaii, including the Kahala Mandarin, Palomino, Sansei, and Pearl Ultra Lounge. Having previously studied with Master Sommeliers Chuck Furuya and Roberto Viernes, Chandra is currently working towards her Master accreditation with the USBG and serves as the Vice-President of the Hawaii Chapter. She has consulted for properties such as The Four Seasons, St. Regis, and Trump Tower, to name a few. Chandra believes that a truly great cocktail can only start with great ingredients and believes that bartenders, or bar chefs, should see their craft as an art and treat it as such.