Garnish:
Skewered Luxardo Maraschino cherry
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 2/3 fl oz | Hayman's London Dry Gin |
| 1/2 fl oz | Bénédictine D.O.M. liqueur |
| 1/2 fl oz | Luxardo Maraschino liqueur |
| 1/3 fl oz | Chilled water (omit if using wet ice) |
| 1 dash | Orange Bitters by Angostura (optional) |
Read about cocktail measures and measuring.
Review:
Originally made with equal parts gin, Bénédictine and maraschino but better balanced with a tad more gin. (If making with equal parts this is a slightly sweet old-school after-dinner cocktail is best served on-the-rocks.)
Variant:
History:
The Honolulu appears in Hugo R Ensslin's 1917 Recipes for Mixed Drinks but is better known and gained its "No.2" moniker when repeated by Harry Craddock in his 1930 The Savoy Cocktail Book.
HONOLULU COCKTAIL.
Hugo R. Ensslin, 1917
1/3 Gin
1/3 Maraschino
1/3 Benedictine.
Shake well in a mixing glass with cracked ice strain and serve.
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
HONOLULU COCKTAIL. (No. 1.)
Harry Craddock, The Savoy Cocktail Book, 1930
1 Dash Angostura Bitters.
1 Dash Orange Juice.
1 Dash Pineapple Juice.
1 Dash Lemon Juice.
1 Glass Dry Gin.
A little Powdered Sugar.
Shake well and strain into cocktail glass.
HONOLULU COCKTAIL. (No. 2.)
⅓ Maraschino.
⅓ Gin.
⅓ Bénédictine.
A little Powdered Sugar.
Shake well and strain into cocktail glass.
Alcohol content:
- 1.2 standard drinks
- 26.88% alc./vol. (53.76° proof)
- 16.2 grams of pure alcohol
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