Chandra Lam Lucariello

Chandra Lam Lucariello is the Director of Mixology for Southern Wine & Spirits of Hawaii.  She has been in the restaurant and bar industry for 15 years at various prominent venues in Hawaii such as Kahala Mandarin, Palomino, Sansei, and Pearl Ultra Lounge.  Chandra first started in the hospitality industry to fund her education, gaining an English degree from the University of Hawaii, and a Masters in Business Administration from Hawaii Pacific University.  Following graduation, she soon realized that the business she was truly passionate about was the business of crafting cocktails. 

    Chandra is currently working towards her Master accreditation with the USBG and is the Vice President, and one of the founding members of the Hawaii Chapter.  She is based on Oahu, but consults for accounts throughout the state, designing tailor made cocktail programs, and conducting spirits and bar education.
 
    With the wealth of flavors and ingredients to source from throughout the islands, Chandra hopes to inspire bartenders in Hawaii to utilize fresh ingredients whenever possible, and to never stop learning and growing their craft. 


 

 

 



Chandra Lam
Director of Mixology and Spirits Educator for SWSHI.



 

BRIGHT AND SUNNY by Chandra Lam

  • 1 oz (30 ml) 10 Cane Rum
  • 1 oz (30 ml) Cruzan Citrus Rum
  • Ginger Beer
  • 3 Kalamansi Limes, cut in half
  • 0.5 oz (15 ml) Organic Agave Nectar

Method: Muddle calamansi with agave nectar. Add rums and ice, shake and pour into tall Pilsner glass. Refill with ice if necessary, top with Ginger beer

Garnish: Sugar Cane stick and Mint Sprig


 

STRAWBERRY SMASH by Chandra Lam

  • 1.25 oz (37.5 ml) Tanqueray 10 Gin
  • .5 oz (15 ml) Aperol
  • .75 oz (22 ml) Fresh Lemon juice
  • .5 oz (15 ml) Simple Syrup
  • 3-4 Strawberry Slices
  • 2 small rosemary sprigs

Method: Muddle strawberries, add lemon, simple, Aperol and Tanqueray. Add ice, drop 1 rosemary sprig into mixing glass, shake and strain into a martini glass.

Garnish: Floating rosemary sprig


 

MARGARITA EL FRESCO by Chandra Lam

  • 2 oz (60 ml) Sauza Hornitos Reposado
  • .75 oz (22 ml) Lime Juice
  • .5 oz (15 ml) Agave Nectar or Simple Syrup
  • 2 slices Serrano Chilis
  • 4-5 Sprigs of Cilantro

Method: Muddle chilis with cilantro, lime and agave. Add tequila and ice, shake and strain into martini glass

Garnish: Slice of Red Chili and Cilantro leaf floating


 

SMOKEY APERITIF by Chandra Lam

  • 2 oz (60 ml) Bacon-Infused Bulleit Bourbon
  • .5 oz (15 ml) Aperol
  • 1 oz (30 ml) Fresh Lemon-based Sweet ‘n Sour
  • .25 oz (7.5 ml) Lehua Honey Syrup
  • 5-6 Basil Leaves

Method: Muddle the basil. Add all ingredients. Add ice, shake and strain over ice into bucket.

Garnish: Basil Leaf and Strip of Crispy Bacon


 

BARTLETT HEAT by Chandra Lam

  • 2 oz (60 ml) Absolut Pear
  • 2 slices Serrano chili
  • 3-4 Kaffir Lime leaves
  • 1 oz (30 ml) Fresh Lime-based Sweet ‘ Sour

Method: Muddle lime leaves and Serrano. Add lime sour , vodka and ice, shake and pour into bucket.

Garnish: Pear slice


 

SPARKLING JASMINE by Chandra Lam

  • 1 oz (30 ml) Tru Organic Vanilla Vodka
  • 1 oz (30 ml) Fruit Lab Theia Jasmine Liqueur
  • .75 oz (22 ml) Fresh Lime-based Sweet ‘ Sour
  • Sparkling Jasmine Tea

Method: Combine vodka, liqueur and sour to mixing glass. Add ice, shake and strain over ice into a highball. Top with sparkling jasmine tea.

Garnish: One White Orchid and a mint sprig


 

LYCHEE PISCO SOUR by Chandra Lam

  • 1.5 oz (45 ml) Barsol Pisco
  • .5 oz (15 ml) Soho Lychee
  • .5 oz (15 ml) Funkin Lychee Puree
  • .5 oz (15 ml) Pasteurized Egg Whites
  • 1 oz (30 ml) Fresh Lime-based Sweet ‘ Sour

Method: Add sour, egg whites, puree and liquors to mixing glass. Add ice, shake vigorously to create froth and strain into martini glass.

Garnish: Long Lime Twist and Lychee on a Bar Pick


 

SAKE-JITO by Chandra Lam

  • 2 oz (59 ml) Chikurin Fukamari Junmai
  • 1 Shiso Leaf, sliced
  • 0.25 oz (7.5 ml) Yuzu
  • 1 oz (29.5 ml) Fresh Lime-based Sweet ‘ Sour
  • Sparkling Water

Method: Muddle Shiso with sour and yuzu. Add Sake and ice, shake and pour into highball. Top with sparkling water
Garnish: Ume perched on glass


 

CUCUMBER WHITE PEACH SMASH by Chandra Lam

  • 1.25 oz ( 37 ml) Momokawa Diamond Sake
  • 0.5 oz (15 ml) Absolut Apeach Vodka
  • 0.5 oz (15 ml) Funkin White Peach Puree
  • 3 Cucumber Slices
  • .75 oz (22 ml) Fresh Lime Juice
  • .25 oz (7.5 ml) Simple Syrup
  • Club Soda

Method: Muddle cucumber with white peach puree and simple. Add lime, vodka, sake and ice. Shake and pour into highball. Top with club soda

Garnish: Fresh Peach Slice

 

KUMQUAT GINGER CAIPIRISSIMA by Chandra Lam

  • 2 oz (59 ml) Charbay Rum
  • 4-5 Kumquats
  • .25 oz (7.5 ml) Elixir G Ginger Syrup
  • .5 oz (15 ml) Fresh Lime-based Sweet ‘ Sour

Method: Muddle kumquats in mixing glass. Add all other ingredients with ice in mixing glass. Shake and pour into bucket

Garnish: Mint Sprig