ʻOno at Home: Soli’s Orange Blossom

Created by chef Ahu Hettema of Istanbul Hawaiʻi, this bright, citrusy cocktail channels the sun, history and flavors of Turkey’s Mediterranean coast.

Cooking alongside each other, chefs Ahu Hettema and Nili Yildirim—the mother-daughter duo behind Istanbul Hawaiʻi—thoughtfully share the flavors and traditions of Turkey with Honolulu, Oʻahu. 

This citrus-forward cocktail recipe by Ahu Hettema feels like a breath of fresh air from the Mediterranean. 

Hettema explains that she and her mother are from the coastal city of Soli, now known as Mersin. “Before it was called Mersin, it was known as Soli—the city of the sun, edged by citrus groves along the Mediterranean,” she says. Every sip of this cocktail is meant to transport you to Mersin, as if touched by the sun. “The last sip stays bright as the citrus lingers softly, then stays with you.” 

Soli’s Orange Blossom 

Ingredients: 

• 1 ½ ounce Fortaleza Blanco 
• ¼ ounce Grand Marnier  
• 1 ¼ ounce house blood orange syrup (directions below)
• ½ ounce fresh lime juice 
• Orange blossom water (to spray)
• 1 pinch Kona salt (optional)

Instructions: 

1. Chill a martini glass.
2. If desired, lightly salt the rim of the glass with Kona salt.
3. In a cocktail shaker, combine Fortaleza Blanco, Grand Marnier, blood orange syrup, fresh lime juice, and ice.
4. Shake well, then strain into the chilled martini glass.
5. Lightly spray the surface of the cocktail with orange blossom water.
6. Garnish with a single dehydrated orange blossom or a strip of blood orange peel.

House Blood Orange Syrup 

(Makes about one quart) 

Ingredients 

• 1 quart fresh blood orange juice, strained 
• 1 quart granulated sugar 
• Blood orange peel from 2 oranges (no pith) 
• 1 teaspoon fresh lemon juice 

Instructions: 

1. Combine the blood orange juice and sugar in a pot over low heat, stirring until the sugar is fully dissolved. Do not boil.
2. Add the blood orange peel, then remove from heat and let infuse for 20 minutes.
3. Strain out the peel, stir in the lemon juice, and let cool.
4. Refrigerate until ready to use.

*Shelf life: 7-10 days refrigerated.  

ʻOno at Home is HAWAIʻI Magazine’s recipe series that brings the flavors of the Islands to you, wherever you are in the world.