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In late 2003, I left New York City to return to Hawaii. After 25 years of managing other peoples’ restaurant I was determined to venture out on my own. I was thinking it might be a temporary move. It now feels like its been four score and many years ago that I embarked on this adventure.

I registered Pacifikool as a catering business in February of 2004. My slogan was “Food the Adventurous Palate. “ In April of 2004 Pacifikool was accepted as a vendor to the now hugely popular farmer's market at Kapiolani Community College . The KCC Farmer's Market was the perfect showcase for my products.

The Island Ginger Ale was just one of many items I sold at the market. I was completely surprised at how many people loved ginger and how much attention this ‘zingy’ icy cold beverage was drawing. As the fans of the fresh tasting Island Ginger Ale grew, so did the requests to bottle the ginger syrup. It pays to listen to your customers!

 

Island Ginger Ale

 

16 oz. cup 1-1/4 oz.

Hawaiian Ginger Syrup

Squeeze of 1/8th fresh lime

Fill 2/3rds full of ice

Top with Seltzer Stir

 

 

 

In December of 2004 I bottled the Hawaiian Ginger Syrup applying my simple black and white labels generated off a laser printer.

Oddly, it took some explaining to link the ginger syrup with the ginger ale. “Buy the ginger syrup and make this delicious drink at home!” The hardcore ginger ale fans were delighted, but it took lots of finger pointing and explaining to new people as to what was going on. About 8 months after introducing the Hawaiian Ginger Syrup, I felt confident enough to bottle the Thai Ginger Syrup.

My eighty + year old parents used to help peel about thirty pounds of the ginger and then I’d make the syrup in small pots. I’m sure they are glad those days are over. Now I use several large pots and a steam kettle to make the syrups.

Hawaiian ginger is amazing ginger – big and spicy. Hawaii is the only state that grows ginger as a commercial crop. In the early 80's there were more than 200 ginger farmers, but that has dwindled to about 60. It's a lot of hard work being a farmer but add to that: 1) competition from cheap Chinese ginger, 2) pests like nematodes and banana moths, and 3) limited virgin land to rotate the crop every 3 or so years. Customers ask me if I grow my ginger and I'm happy to say that I don't But I’m thrilled to support local ginger farmers and promote the “Eat fresh, Eat Local” movement.

I listened to my adamant customers and by 2006, “Pacifikool” focused exclusively on ginger.

 

 

 

 

 

 

 

 

 

 

 

 

Hawaiian Ginger Syrup…classic ginger taste.
Hawaiian Ginger Syrup with Agave.
Thai Ginger Syrup…made from Galangal which is very fragrant
Pacifikool ginger syrups are produced without any preservatives, additives, coloring, etc. Must be refrigerated at all times.

Purchase Syrups here.

Building on the popularity of the Island Ginger Ale, Pacifikool now has a menu of ten refreshing and very ‘kool’ ginger drinks which are made at several farmer’s markets on Oahu. The retail size bottles (16 fl.oz. and 6.5 fl.oz.) of Hawaiian Ginger Syrup and the Thai Ginger Syrup are sold in several local stores and Mainland customers can order on the web at www.pacifikool.com As of October 2010, HFM Foodservice began distributing the commercial size Hawaiian Ginger Syrup to hotels, restaurants, and bars on all the major islands.

Where to Buy

In the August 2009 Food & Drink Issue of Hawaii Magazine, the Gingercooler which is the second most popular drink was featured for Oahu island. “. {Add link to Hawaii Magazine Article} Pacifikool Hawaiian Ginger Syrup was include in the 2010 Saveur Magazine Best 100 List. (Add link to Saveur page). Pacifikool has a huge Japanese following mainly due to the exposure at the KCC Farmer’s Market. Japanese customers with magazine in hand point to the picture or ask for “The Famous One.” They are talking about the Island Ginger Ale. The Japanese are excited by the fresh taste of ginger in the drinks..." Oishii おいしい"....delicious!

Look for the recipes on this website for drinks, cocktails and with dishes: Recipes

CREDITS
I want to thank my family for all the time and support they have given me. Oh, did I forget about hard labor which is ongoing!

To all my customers here in Hawaii and on the Mainland, thanks for your adventurous palate and return business. To all the wildly enthusiastic Japanese fans, you are creating a "Tipping Point"! It's amazing.

And finally to my employees who have made those 2,000 plus batches of ginger syrup and mixed many many millions of Island Ginger Ales and Gingercoolers. You guys rock 'a lotta ginger!’

Mahalo, Cheryl To - Owner Pacifikool