The holidays are typically a time for celebrations, and few drinks project the “it’s a celebration” vibe more than Champagne.
But how do you upstage that high roller at your favorite restaurant who just ordered a bottle of Dom Perignon? After popping bottles of Cristal or Ace of Spades on New Year’s Eve last year, how will you top that going into 2018?
If Mark Becker has his way, you’ll be seeing more glow-in-the-dark bottles and saber action showing up in your social media feed soon. After helping introduce Ace of Spades here a few years ago, he’s teamed up with two new partners to launch the brand Coup de Sade.
Now, I could spend valuable column inches talking about the Champagne — a 2004 vintage brut and Juliet rose — both produced by Champagne House J. de Telmont, which Becker says has never before released its sparkling wine outside France.
But what’s going to make these bottles turn heads isn’t what’s inside them. Flip a hidden switch and the entire label lights up. And Coupe de Sade comes with a saber that pops off the cork in less than 30 seconds — then you can pour safely without worrying about shards from the bottle ending up in your glass.
“Instead of just being a really good champagne, we’re bringing a show,” Becker said during a Nov. 16 launch party at Sky Waikiki. “Ninety-nine percent of the world has never sabered a bottle. We’ve made it safe, easy and fun.”
Ask about Coup De Sade at your favorite nightclub or restaurant, where Becker said bottles are expected to sell for around $400 each. A special retail version, which includes a metal saber with leather tassel and mesh-lined safety pour spout, should be available soon at Fujioka’s Wine Times at Market City Shopping Center and Tamura’s Oahu locations for about $229 for the brut and just over $300 for the rose. See the bottles in action on Instagram at @coupedesade.
ALSO NEW for the holidays at Doraku restaurants is a sake developed by owner Kevin Aoki in honor of his father, Benihana founder Rocky Aoki, who instilled upon his son the notion that “no meal is complete without good sake.”
“He called sake ‘water from heaven,’” the younger Aoki said via email. “I made it my mission to visit microbreweries in Japan to find the very best.”
He described Aoki Sake, Brewed in Niigata, Japan, as “a great choice for connoisseurs and beginners,” best served cold to spotlight its “gentle, fruity aroma” and “smooth, dry finish.”
Why package it in a can? He said it’s all about the freshness — canning the sake ensures zero light gets into the container, which helps preserve its contents longer.
Aoki Sake is available at both the Kapiolani Boulevard and Royal Hawaiian Center locations of Doraku in a 1-liter can for an introductory price of $39 until Dec. 31. Try a 5-ounce taste for $7; a 10-ounce pour will set you back $13. Visit dorakusushi.com.
CAN’T PICK just one drink to celebrate with? Take a swing by Pitch Sports Bar, newly opened on the second floor of Salt at Our Kakaako. Co-owners Matthew Choy, Derrick Stevens, Zenn Inouye and executive chef Edmond Kwok have been working for months to open.
“We’ve had an interesting ride. When we signed our lease, the building wasn’t even here,” said Choy. “We bought into the vision of this place and wanted to be a part of it. We wanted to bring Kakaako an upscale sports bar where you could watch sports but it wasn’t too divey.
“Our vision has changed a little bit, and we’ve kind of carved our own niche. We have a good mix of craft beers, but at the same time we have beers we can pronounce and know what the bottles look like.”
A preview party last week also spotlighted Kwok’s work in the kitchen, where he ended up turning a consulting job into a full-time gig after stints at MAC 24/7 and Sarento’s in Waikiki.
Kwok described his fare as comfort food with a playful twist, taking familiar dishes like chicken katsu and swapping out the familiar breading for “hurricane” popcorn-style mochi crunch batter with furikake and a soy-honey glaze. Other can’t-miss dishes include Kwok’s slow-roasted brisket and kalbi poutine fries.
Pitch is open 11 a.m. to 11 p.m. daily; last call varies on weekends. Call 369-2255 or visit pitchsportsbar.com.
IF YOU’RE traveling to Maui, Kauai or Hawaii island in December, stop by Merriman’s for the local chain’s take on eggnog, a recipe developed by Merriman’s Waimea head mixologist Jim Lunchick.
Merriman’s Coconut Milk Eggnog calls for 13.5 ounces of coconut milk, 6 ounces of whole milk, 3 eggs, 1/2 cup sugar, 3/4 teaspoon freshly ground nutmeg and 1/4 teaspoon of cinnamon. Blend those ingredients for a minute, then whisk over a double boiler until it reaches 160 degrees Fahrenheit and chill overnight. Combine 6 ounces of the chilled mix with 1/2 ounce of Licor 43 and 1/2 ounce of bourbon and shake; top with whipped cream and ground nutmeg before serving.
Sound like too much work? Check out Merriman’s in Waimea, Poipu and Kapalua to order one served inside a fresh coconut starting Friday.
Me? I’m going to stop by Merriman’s sister restaurant on Oahu, Moku Kitchen at Salt, and see if bar manager Mo Sanford can make me a batch himself.
WANT TO keep it festive without having to leave your pooch at home? Tropics Ale House Kakaako is hosting a pet-friendly Yappy Hour and Ugly Dog Sweater Party from 5 to 8 p.m. Dec. 10 in the bar’s outdoor beer garden. Along with $10 pizza and $5 beer specials, Tropics staff will be doling out dog treats and collecting donations for local animal organizations. Call 784-0602.
Jason Genegabus has written about the local bar and drink scenes since 2001. Follow him on Twitter and Instagram at @honolulupulse or email jason@staradvertiser.com.
