“I’ve just tried it and it is absolutely stunning; like nothing I’ve ever had before! Its amazing to taste the sweetness coming through the initial ginger taste and chilli warmth. I’ll be ordering more for use!!” Darren

“This is what I got, it’s so lovely!!” Sarah Gaskell

“Had your sauce on my lunch today, we are addicted to it in our house!” Carrie Stroud

“So good! It’s been the drink of my holidays” Donna

“Got a bottle for Xmas. Had the Aloha and Tonic. Oh my, bloody gorgeous!” Michelle Lewin

“Happy new year! Just want to say thank you, really loving my first bottle of aloha. So versatile with cocktail making, seems to work in absolutely everything. Well impressed ☺ “ Murray “Muzza” Luckhurst.

“I loved it, reminded me of that Moose Spirit I like but more summery!” Rosie and Gin

“I love this drink!” Clemarlo blue

“Very summery!” Kavey

“It tastes great! I’ve really got into my home cocktails lately and this is a lovely addition to my drinks collection”. “It was rather delicious” The Rare Welsh Bit

“Love it when @starbeam4 sees “something new” on Facebook and orders it to try. This is @aloha65 a pineapple, chilli, lemon and ginger spirit with ginger ale, quite delicious!” Nicole Adam

“Sipping on Aloha for breakfast is the best way to start Christmas day” Jillanne David

“very impressed! Lovely flavour to it!” Beardo BBQ Beers

“I’ve been loving Aloha!” Jupiter Hadley

This has blown our minds, easily one of our favourite drinks now but omfg those pineapples…so impressed Greedy Italians

“Tried these [detonators] at the weekend on a pizza. Soooooo good!! Nearly blew my head off!” Paula

“Such a distinctive, delicious spirit” Trish

“Love this! It’s lush xx” Jean

“We love Aloha!! Gorgeous drink” Gin_is_just_the_tonic

  • Share this recipe

Aloha 65 Fish Tacos

Just when you thought Tacos couldn’t get any better, Aloha 65 Spiked Tacos entered the scene!


125g Masa Harina
250ml Boiling Water

Baja Fish:
Oil For Deep Frying
400g Firm White Fish
2 tbsp Aloha 65
100g Plain Flour
¼ tsp Cayenne Pepper
¼ tsp Ginger, ground
¼ tsp Turmeric
½ tsp Salt
½ tsp Bicarbonate Of Soda
200ml Sparkling Water

Pineapple Avocado Pico De Gallo:
1 Avocado, finely diced
¼ Pineapple, finely diced
1 Red Chilli, finely chopped
2 Tomatoes, finely diced
½ Red Onion, finely diced
1 Thumb Ginger, minced
2 tbsp Aloha 65 Hot Sauce
Juice of 1 Lime
Handful Coriander, chopped
Pinch Salt

Coriander & Lime Crema:
3 tbsp Mayonnaise
3 tbsp Greek Yogurt (full fat)
10g Corinader, finely chopped
1 Lime, zested, half juiced
Pinch Salt & Pepper to season


  1. Begin with the Tortillas. Mix the Masa Harina with the boiling water to form a smooth dough. Once cool enough to handle, form into balls weighing about 30g.
  2. Either in a tortilla press, or between two pans, lay each ball between two sheets baking paper and press flat.
  3. Once pressed, heat a dry pan over a high heat and cook each tortilla for about 1 minute each side until lightly charred. Keep wrapped in a tea towel until ready to serve.
  4. Meanwhile, cut the fish into strips. Mix with the Aloha 65 and set aside for a few minutes while you make the Pico de Gallo and the Crema.
  5. For the Pico De Gallo, mix all the ingredients in a bowl, season and set aside. Do the same for the Crema, tasting and adjusting the seasoning to your liking.
  6. Pat the fish dry. Mix the flour, spices, salt and Bicarbonate Of Soda in a bowl and slowly whisk in the sparkling water to form a smooth batter.
  7. Meanwhile heat a pan, no more than 2/3 full with oil and heat to 170C (or use a deep fat fryer)
  8. Dry the fish and dredge in the batter. Transfer to the oil and cook in batches for around 4 minutes or until golden, crispy and cooked through, times will vary according to the thickness of your fish.
  9. Drain on a wire rack, sprinkle with salt to retain the crispness and serve with the Tortillas, Pico de Gallo, Crema and extra Hot Sauce. Dig In!!
  • Previous