California-based pizza innovator Pieology is introducing a delicious, new summertime pizza, along with adding a tasty new ingredient, to its topping lineup.

Inspired by island flavors, the new BBQ Luau Pizza topped with French’s fried onions provides a classic taste of aloha, matched with a new crispy twist for the ultimate summer pie.

The salty-yet-sweet pizza is made with barbecue sauce, mozzarella, all-natural chicken, bacon, Del Monte pineapples and crispy French’s fried onions.

The limited-time offering is now available at all Pieology locations, except in Connecticut.

This barbecue luau pizza will be on the menu for the next two to three months.

For more information, visit pieology.com or follow Pieology on TikTok, Instagram, Facebook and Twitter.

Mai Tai on the mind

To celebrate the last month of summer, Doraku Sushi Waikiki has several beverage specials.

On Aug. 25, enjoy Doraku’s yuzu whiskey sour for National Whiskey Sour Day. The housemade yuzu lemon sour and muddled pineapple craft cocktail ($14) features Aoki Bourbon, named after Doraku Sushi owners, the Aoki family.

Created in honor of Mai Tai Day on Aug. 30, the Aoki Tai is a tropical concoction made with Plantation Pineapple Rum, orange curacao, muddled pineapple, orange, fresh-squeezed lime and a house made falernum syrup.

For more information or to make a reservation, visit dorakusushi.com or call 808-922-3323.

Sunday funday

Sunday Club, Alohilani Resort’s highly anticipated weekly brunch event, returned Aug. 8. Each Sunday, guests and the public can experience the new Longboard Club at the hotel with an exclusive brunch experience, featuring a rotating menu with a modern twist and beats by Big Wave Surf Champion,

DJ KK. Menu highlights include avocado toast, focaccia pizza, vegan-style mushroom fried rice, catch of the day, an acai bowl bar, cereal and milk panna cotta, and more. Beverages include a variety of spiked seltzers and mimosas, white or red sangria, bloody marys and pours from Honolulu Beerworks.

Sunday Club is from 11:30 a.m. to 3 p.m. and costs $49 (includes brunch and three hours of valet parking). Call 808-294-4108 for reservations.

Born to rum

On Aug. 16, the whole nation can raise a glass to celebrate National Rum Day. With Koloa Rum, your cocktails will have the best premium rum there is and will give you essence of the Garden Isle you never knew you needed.

Enjoy the following recipe for a Classic Koloa Tai, courtesy of Koloa Rum.

Classic Koloa Tai

Ingredients:

• 3/4 ounce Koloa White Rum
• 3/4 ounce Koloa Gold Rum
• 3/4 ounce Koloa Dark Rum
• 1/2 ounce Clement Creole Shrubb Liqueur d’Orange or Grand Marnier
• 1 ounce lime juice
• 1/4 ounce pineapple juice
• 1/4 ounce orange juice
• 3/4 ounce orgeat

Directions:

Add Koloa White Rum and Koloa Gold Rum, Clement Creole Shrubb Liqueur d’Orange, juices, orgeat and ice. Shake and strain over ice in a tiki mug/glass and top with a Koloa Dark Rum float. Garnish with umbrella, lime wheel, pineapple slice, sugarcane stick and/or orchid.