PacifiKool is off to a great start of the New Year 2010!
We made The 2010 SAVEUR 100 List. Big wet Aloha kisses to the food writers that submitted PacifiKool’s Hawaiian Ginger Syrup as a candidate for the Saveur 100 List. This is huge! And to all the customers who have kept this little company alive, Mahalo and we look forward to keeping you all gingerly happy.
Farewell 2009 and Welcome 2010,
Cheryl To – Owner PacifiKool
http://www.saveur.com/article/Kitchen/The-2010-SAVEUR-100-List

Aloha from PACIFIKOOL

pacifikool logoPACIFIKOOL was established in February 2004 by Cheryl To who had returned to Hawaii after 25 years in the restaurant business in New York City. The company was initially started as a catering company to feature “food for the adventurous palate” – a showcase for the culinary experiences of the owner.

One of the products featured at the fabulous Hawaii Farm Bureau Farmer’s Market at Kapiolani Community College drew rave reviews by customers – the Island Ginger Ale. With the fresh taste of ginger and reminiscent of pungent, spicy ginger beer, customers started requesting that the ginger syrup be bottled. By December 2004, the production of the ginger syrup became the focus of PacifiKool. From Island Ginger Ale, the list of drinks and cocktails grew including the unique Ginger Cooler which is flavored with two leaves of fresh sweet basil and a big squeeze of lemon. The tonicky, aromatic drink quickly became another crowd favorite. Then, there were long lines for Ginger Martinis at “Little Kitchens”, a food extravaganza at the State Art Museum in June of 2005. The list looks endless for suggested uses of the Hawaiian Ginger Syrup - drinks and cocktails plus in cooking and with foods.

In July of 2005, PacifiKool started producing the Thai Ginger Syrup. More familiar as galangal in the culinary world, this ginger is incredibly fragrant and has a subtle camphor quality. Not pungent like the Hawaiian Ginger Syrup but with all the same medicinal qualities of ginger, the fragrant and unique Thai Ginger Syrup was a solid addtition to the company product line. The Thai Ginger Syrup can be used in cocktails such as in martinis and with sparkling wine, but it shines in simple applications and especially with fruit. Used to make the Thai Gingerade, which is simply cold water, Thai Ginger Syrup, leaves of fresh Thai Basil, and Kalamansi Limes, the Thai ginger makes this drink incredibly refreshing. For people who don’t like the traditional taste of ginger, this is a favorite. By accident, it was discovered that the Thai Ginger Syrup drizzled over fresh strawberries is amazing and with a touch of balsamic vinegar it's a totally four star experience.

With the established and ever growing customer base in Hawaii and on the Mainland, as of May 2006, the Island Ginger Syrups became available to the retail market. Currently the Hawaiian Ginger Syrup is featured at Fujiokas Wine Times, Tamura’s Wines & Liquor in Kaimuki, R. Field at Foodland on Beretania Street, plus three KTA Superstores on the island of Hawaii and the four major military commissaries on Oahu.