Garnish:
Pineapple wedge with skewered Luxardo Maraschino Cherry
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
1 1/2 fl oz | Gin |
1/3 fl oz | Orange juice (freshly squeezed) |
1/3 fl oz | Pineapple juice |
1/3 fl oz | Lemon juice (freshly squeezed) |
1/3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
Review:
Gin is hardly Hawaiian, but its botanical bite sits well in this tropically fruity cocktail.
Variant:
History:
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 standard drinks
- 16.73% alc./vol. (33.46° proof)
- 14.2 grams of pure alcohol
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