Chandra Lam

Chandra Lam

            Chandra Lam is the Director of Mixology for Southern Wine & Spirits of Hawaii. She has been in the restaurant and bar industry for 14 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 perfect cocktails. She started with Southern Wine & Spirits of Hawaii in the fine wine division, being exposed to the best wine portfolio in the state, and having the honor of learning from Master Sommeliers Chuck Furuya and Roberto Viernes. She is excited to use the skills she has attained through the restaurant and bar industry to further expand her position.
            Chandra is currently working towards her Master accreditation with the USBG and is the Vice-President of the USBG Hawaii Chapter. She has consulted for properties such as The Four Seasons, St. Regis and Trump Tower to name a few. She is incredibly privileged to be a part of such a talented, knowledgeable and well-versed team, and looks forward to contributing her abilities through spirits education, a constant drive to learn more, and passion for the trade.
            Chandra believes that a truly great cocktail can only start with great ingredients. Bartenders, or bar chefs should see their craft as an art, and treat it as such. It is then, that bar patrons will perceive their time as a visual and sensory experience that will leave them wanting more. It is with this same fervor and dedication that Chandra employs while she creates drink lists, conducts spirits education classes and executes events.
            Chandra hopes to inspire bartenders throughout Hawaii to focus on fresh ingredients, use the best luxury spirits available and to always think of themselves as artists. She resides on the beautiful island of Oahu, Hawaii where she continually strives to learn more and better herself in the trade.

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