2 tablespoons lemon juice (4 strips of zest removed with a sharp vegetable peeler before juicing and reserved for garnish)
2 teaspoon grenadine
1 (750 ml) bottle well-chilled Cava or Prosecco
Combine ginger with sugar and water in a small heavy saucepan and cook over medium-low heat until sugar is dissolved. Simmer, covered, 30 minutes then strain through a fine-mesh sieve into a measuring cup and cool (discard ginger).
Stir together 1/4 cup of the ginger syrup with passion fruit and lemon juices and grenadine. Divide between 2 champagne flutes and slowly top with sparkling wine. Drop a twist of lemon zest into each glass.
*For a nonalcoholic version, substitute sparkling lemonade for the sparkling wine.
Make ahead: Ginger syrup can be made up to 1 week ahead and kept covered and chilled.
Located on the ground-floor of the opulent Trump Waikiki Hotel, BLT Steak is an urban chic restaurant providing first class service with food that is shipped in fresh daily.
The “sunset menu,” available during happy hour, offers a raw bar with sashimi and an array of seafood. Everything is succulent, sweet and fresh. Try the hamachi sashimi ($8) which comes with a unique accompaniment of ponzu sauce and touch of jalapeno. At the raw bar, you have a choice of shrimp, snow crab claw, ceviche, tuna poke and crab cocktail on ice for $3 each (bite-sized servings), or half a dozen oysters on the shell ($18).
Sunset cocktails include standard cocktails for $7, along with a nice selection of wines by the glass. Beer selections include Budweiser, Bud Light and Tsing Tao for $5. For more information, check out the article by Honolulu Pulse & view the complete happy hour menu here!