By Request Betty Shimabukuro

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Luau planner wants
mai tais by the bucket

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Shirley Prokosch's request goes beyond the everyday: She needs to make five gallons of mai tais for a luau this month in Livermore, Calif.

OK, so the need for a bucketful of mai tais may not be on your immediate horizon, but it's an intriguing idea -- offering a sophisticated "punch" alongside the usual cooler full of beer and open bottles of wine. Takes your summer party up a notch.

The bartenders at the Ritz-Carlton, Kapalua, on Maui, were willing to do the math for Prokosch, in celebration of the launching of the Bloody Mary and Mimosa bars at the resort's Terrace Restaurant.

The new bars offer nine versions of the Bloody Mary and three mimosas. You can get, for example, a Kama'aina Bloody Mary flavored with soy sauce and ginger or a Smoky, with barbecue sauce. In keeping with the theme, Gian Saetti, creator of the Ritz's Classic Bloody Mary (with grated horseradish), also offers a party-size version of that drink.

Party Mai Tai

Franklin Laborte, Ritz-Carlton, Kapalua

2 liters Meyers Dark rum
2 liters Meyers Platinum rum
1 liter orange curacao
1 quart orange syrup
1 quart sweet and sour mix
2 quarts orange juice
8 quarts passion orange juice
8 quarts pineapple juice

Mix together and serve as a punch. Serves 150.

Classic Bloody Mary

Gian Saetti, Ritz-Carlton, Kapalua

3/4 cup Worcestershire sauce
6 heaping tablespoons horseradish
6 tablespoons hot sauce
3/4 cup Bloody Mary seasoning (see note)
6 tablespoons fresh lemon juice
6 46-ounce cans tomato juice (preferably Sacramento brand)
4 to 6 bottles vodka (preferably Absolut or Skyy)

A day before the party, combine all ingredients except vodka and refrigerate.

Add vodka just before serving (for added spiciness, use Absolut Peppar). Garnish each glass with leafy celery stalks, pickled asparagus, spicy beans or green olives. Serves 50.

Note: The Ritz-Carlton has a secret blend of Bloody Mary seasonings. You can mix your own using celery salt, paprika and black pepper, or buy a ready-made version.)

ALSO in the cocktail mode, Judy Jaeger of Keller, Texas, asked for a recipe for a Kahana Colada, which she once enjoyed in the airport lounge while leaving Honolulu.

The Kahana is a pina colada with added Kahana Royale, a macadamia-nut liqueur made in California by a company called Hawaiian Distilling Products. It's widely available in liquor and grocery stores, or online at www.macadamia-nut.com. The Ritz-Carlton came through with this recipe, but this time for a single serving.

Kahana Colada

Franklin Laborte, Ritz-Carlton, Kapalua

1-1/4 ounces Kahana Royale macadamia nut liqueur
3/4 ounce Meyers Platinum rum
3 ounces pineapple juice
3 ounces coconut syrup
3 ounces coconut milk

Blend with ice and pour.

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Send queries along with name and phone number to:
"By Request," Honolulu Star-Bulletin,
500 Ala Moana, No. 7-210, Honolulu 96813.
Or send e-mail to bshimabukuro@starbulletin.com

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.