Soli’s Orange Blossom: A Mediterranean cocktail, shared from Honolulu

Blood orange, lime, and tequila come together in this refreshing cocktail inspired by the citrus groves of Turkey’s Mediterranean coast.
Photo: Courtney Mau

At House of Stefani, we believe artistry lives not only on walls or in studios, but in daily rituals, the things we return to, refine, and pass on. A well-made drink is one of them.

This cocktail comes from one of our favorite restaurants in Honolulu, and a place Christina returns to often: Istanbul Hawaiʻi. Led by mother-daughter duo Ahu Hettema and Nili Yildirim, Istanbul Hawaiʻi is a rare thing: deeply personal, historically grounded, and quietly transportive.

Created by chef Ahu Hettema, Soli’s Orange Blossom draws its name and spirit from Soli—now known as Mersin—a coastal city along Turkey’s Mediterranean edge, once called the city of the sun. Citrus groves, salt air, and long afternoons shape both the place and this drink.

Blood orange, lime, and tequila come together with restraint and clarity. The result is bright but composed; sunlit without excess. Hettema describes the final sip as something that “stays with you,” the citrus lingering softly, like warmth after sunset.

It’s a cocktail rooted in memory, lineage, and geography. Exactly the kind of craft we admire.

Soli’s Orange Blossom

Ingredients

• 1½ oz Fortaleza Tequila Blanco

• ¼ oz Grand Marnier

• 1¼ oz house blood orange syrup (recipe below)

• ½ oz 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 with Kona salt.

3. In a cocktail shaker, combine tequila, Grand Marnier, blood orange syrup, lime juice, and ice.

4. Shake well and strain into the chilled glass.

5. Lightly spray the surface with orange blossom water.

6. Garnish with a dehydrated orange blossom or a strip of blood orange peel.

House Blood Orange Syrup

Makes approximately one quart

Ingredients

• 1 quart fresh blood orange juice, strained

• 1 quart granulated sugar

• Peel from 2 blood oranges (no pith)

• 1 tsp fresh lemon juice

Instructions

1. Combine juice and sugar over low heat, stirring until fully dissolved. Do not boil.

2. Add blood orange peel and remove from heat. Let infuse for 20 minutes.

3. Strain out peel, stir in lemon juice, and let cool.

4. Refrigerate until ready to use.

Shelf life: 7–10 days refrigerated.

A note on credit

This recipe was originally published by HAWAII Magazine as part of their ʻOno at Home series. All credit belongs to Chef Ahu Hettema and the team at Istanbul Hawaiʻi. We encourage you to read the original feature and support their work.

–Christina Stefani