Inspirations from the Pineapple Isle

Lanai was once known for cultivating approximately 75 percent of the world’s pineapples following James Dole’s purchase of the island in 1922 for USD 1.1 million. At one time it supported nearly 20,000 acres (80 square kilometres) of cultivated pineapple, making Lanai the world’s largest plantation and earning the name the “Pineapple Island”. In order to accommodate these workers, Dole built a plantation camp in the flatlands, now Lanai City.

The late 1980’s saw a shift away from agriculture: the island began its next chapter with development as a tourist destination, and closure of the plantation. Today, guests can indulge in the scents and flavors of pineapple in restaurants, spa, bars and more as an homage to the island’s history.

E komo mai. Guests are welcomed to Four Seasons Resort Lanai with a refreshing drink made with pineapple, lime and kiwi juices, a slice of jalapeno and rimmed with Li Hing Mui powder, from dried salty plums, which Chinese immigrants brought to Hawaii.

The Mai Tai is a perennial favorite drink across the Hawaiian Islands, but ‘Ant’, one of the bartenders at Four Seasons Resort Lanai, puts his own spin on it with a localised version showcasing pineapple as a special ingredient at ONE FORTY, and at Sports Bar and Grill. Be sure to look out for him during the complimentary Mixology Classes every evening at the Sports Bar.

Another inspired libation, Sky & Earth, blends coconuts from high on the tree (Kalani Coconut Liqueur) with pineapples from the earth, along with Kohana Kea Agricole Rum, lime juice, Lanai pure raw honey and egg white, for a refreshing cocktail.

Alcohol-free drinks are setting a trend for those looking for a lighter take on a cocktail. A refreshing non-alcoholic version of the Lanai Mule is just the ticket, says Sports Bar Manager, Paola Tavella. The drink is a delicious way to sample pineapple along with local ingredients such as Lanai honey water and basil leaves from the Resort’s garden.

For a sweet treat, don’t miss artisanal pineapple coconut ice cream, crafted by Hafiz Razali, the Resort’s Pastry Chef. Choose from a scoop on its own or in a delectable ginger snap ice sandwich at VIEWS, Malibu Farm or Sports Bar and Grill. The kitchen can divvy them up for sharing but why not enjoy every bite?

At Hawanawana Spa, the Lanai Tai Signature Scrub a 60-minute treatment, is based on an old family recipe and enriched in the Resort’s own kitchen. It leaves skin energized and smooth as silk.

The signature treatment celebrates Lanai’s history as one of the world’s largest cultivators of pineapples along with a nod to its stint at sugar cane production, featuring misting, exfoliation as well as hydration. Shaw Cote, Spa Director, says: “We wanted to create a treatment that not only featured Lanai’s history and local ingredients, but that could also serve as a great souvenir. We partnered with Hawaiian Body Products’ Ola Tropical Apothecary on a product line we use in the spa and sell for guests to take home.”

The aromatic blend in the products emulate the Lanai Tai cocktail, showcasing pineapple along with lime, vanilla and orange. The Sugar Polish is mixed with fresh pineapple pulp for enzymes and exfoliation. Body Butter goes on smoothly for the ultimate hydration while Deep Sea Body Mist locks in moisture and smells divine.

While the plantation days are gone, Lanai remains the Hawaii of yesterday: unspoiled, unhurried, and unequaled. There are no stoplights, traffic or fast-food restaurants. Instead, discover serenity, tradition and history on a secluded 90,000 acre (364 square kilometres) island.

Try this Lanai Mule recipe at home to enjoy a taste of Lanai any time of the day.

Lanai Mule

3 pineapple cubes
3 Lanai Garden Basil leaves
2 oz fresh pineapple juice
.75 oz lime juice
2 oz pure raw Lanai Honey Water
Fever Tree Ginger Beer

Muddle 3 pineapple chunks and 3 of our garden's basil leaves. Add pineapple & lime juice, Lanai pure raw honey water, Top with Fever Tree Ginger Beer and pour into a mason jar. To garnish, add three pineapple chunks on our bamboo skewer stick.