Red Sky in the Morning with Soni Pomaski
Shaka Tea Soni Pomaski Moon & Turtle Hawaii
It's #internationalwomensday and we're celebrating with our friend, Soni Pomaski of Moon & Turtle in downtown Hilo, Hawai'i.  Soni got her start in the Food & Beverage industry as a teenager, working as a barista at the Honolulu Coffee Company. That first experience introduced her to the world of specialty beverages which led to a path of evolving her craft. As part of the opening team of Roy’s Waikiki, where she met her husband Mark, Soni fulfilled her lifelong dream of moving to NYC shortly after. It was in 2013, when Soni, Mark and his brother Tedd moved to the Big Island of Hawai'i to open their restaurant Moon & Turtle.
Now curating a weekly specialty menu, Soni shares her passion for mixology with a curated cocktail collection and is raising a glass to #internationalwomens day with a Red Sky in the Morning featuring Shaka Tea's Sunrise tea.


Shaka Tea Soni Pomaski Moon & Turtle Hawaii


Red Sky in the Morning
Recipe by Soni Pomaski


  • 2oz Shaka Tea Sunrise-infused Gin **
  • 1 oz Cranberry Simple Syrup **
  • 1oz fresh squeezed orange juice
  • .25 oz Aperol
  • 4 mint leaves 
  • 2 drops orange blossom water
In a mixer cup, muddle or tear up 4 good sized mint leaves. Next, add in the orange blossom water, aperol, orange juice, cranberry simple syrup, and gin. In a rocks glass, add ice to the halfway point and add into mixer cup. Swirl the drink around the cup by moving your hand in a circular motion for at least 5 or 6 rotations. Pour drink from mixer cup into your rocks glass and add more ice if needed. Finish by garnishing with a sprig of mint leaves
**Sunrise Tea Infused Gin
In a clean jar, add 1 tea bag of Shaka Tea Sunrise and 8oz gin of choice and let infuse for 24 hours. When the infusion is finished, remove tea bag and gently squeeze out remaining liquid. Infused Gin is good for one month and should be stored in the refrigerator. 
**Cranberry Simple
In a small bowl or cup, add 2oz of pure cranberry juice (no added sugar — fresh pressed, not from concentrate) and 1oz of agave syrup. Mix well until combined completely. Remainder can be stored in the refrigerator for 1 month.
Written by Micah Iaukea

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