Hula Hula or Hoola-Hoola Cocktail

Difford's Guide
User Rating (1 rating)

Serve in a

Coupe glass

Garnish:

Pineapple wedge on rim with Luxardo Maraschino cherry

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 fl oz Rutte Dry Gin
1 fl oz Orange Curaçao liqueur
1 fl oz Orange juice (freshly squeezed)
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Review:

Gin and juice - orange with a splash of orange liqueur.

History:

Said by some to date from 1934 and to have been created by Ray Buhen, one of Don The Beachcomber's original bartenders. In 1961 Ray opened his own Tiki-Ti Bar in Los Angeles, which today is run by his son and grandson. However, this recipe (spelt Hoola-Hoola) comes from Harry of Ciro’s ABC of Mixing Cocktails, published in London in 1923, ten years before Donn Beach opened his Don's Beachcomber bar in Hollywood. So, obviously, Ray Buhen did not create the Hula Hula – although he may have been responsible for changing the spelling and popularising it.

Nutrition:

One serving of Hula Hula or Hoola-Hoola Cocktail contains 166 calories.

Alcohol content:

  • 1.4 standard drinks
  • 22.31% alc./vol. (44.62° proof)
  • 20.1 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
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