Garnish:
Pineapple wedge, Luxardo Maraschino cherry & mint sprigs bouquet
How to make:
SHAKE all ingredients with ice and fine strain into glass filled with crushed ice.
1 2/3 fl oz | Bourbon whiskey |
1/3 fl oz | Triple sec liqueur (40% alc./vol.) |
1/2 fl oz | Lime juice (freshly squeezed) |
1/3 fl oz | Giffard Orgeat Syrup |
1/6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
Read about cocktail measures and measuring.
Hazardous ingredients
Giffard Orgeat Syrup is potentially hazardous to those with allergy or intolerance.
Review:
A Mai Tai-based on whiskey rather than rum.
History:
Adapted from a recipe in Victor Bergeron's 1972 Trader Vic's Bartender's Guide. The name of this vintage Tiki drink means 'Kiss Kiss'.
HONI HONI
Victor Bergeron, Trader Vic's Bartender's Guide, 1972
1½ ounces Trader Vic Mai Tail mix
1½ ounces blended whisky
Fill mai tai glass ¾ full of shaved ice. Add Mai Tai mix and whisky. Hand shake. Pour into Tahitian mug. Decorate with fresh mint and fruit stick.
Nutrition:
One serving of Honi Honi contains 198 calories.
Alcohol content:
- 1.4 standard drinks
- 21.51% alc./vol. (43.02° proof)
- 19.4 grams of pure alcohol
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