Most people think of rum in cocktails first — and for good reason. A Mai Tai at sunset, a Mojito on a warm afternoon, or a simple island sipper to wind down the day — Kōloa Rum has a way of making a moment feel special. My recipe archive is full of ideas for those times you’re ready to shake, stir, or pour something new.
But rum doesn’t have to stay in the glass. Just like a spice or an extract, a splash in your cooking can take food from good to worth savoring. Vegetables gain depth, sauces become richer, and desserts feel more indulgent with just a touch of rum.
Not much has been written about using rum this way — and that’s where the opportunity lies. This newsletter is my personal interpretation, shaped by creativity, trial and error, and my background in the kitchen. The expressions of Kōloa Rum are as varied as they are distinctive, and I love finding new ways to carry that character into food.
Many of you know me from the Kōloa Rum Tasting Room, where I share stories and tasting notes with visitors from all over the world. Guests may arrive for a sip, but they often leave with something more — inspiration to use rum in the kitchen. That same spirit, rooted in community and hospitality, is what I carry into this newsletter. It’s my way of weaving The Spirit of Aloha™ into meals and showing how rum can elevate the everyday.
However you choose to enjoy it — in a glass or on the plate — you’ll always find new ideas here when you need them. And that’s exactly what The Island Spirit Kitchen newsletter is all about.
Mahalo nui loa,
Nicole
The Island Spirit Kitchen
✨ Free subscribers receive one recipe on the first of every month — a little taste of inspiration to keep rum fresh in your kitchen.
✨ Paid subscribers enjoy two additional recipes each month, bonus content, and full access to the growing recipe archive of cocktails and cuisine.
