Honolulu Cocktail No.2

Difford's Guide
User Rating (9 ratings)

Serve in a

Nick & Nora glass

Garnish:

Skewered Luxardo Maraschino cherry

How to make:

STIR all ingredients with ice and strain into chilled glass.

2/3 fl oz Rutte Dry Gin
1/2 fl oz Bénédictine D.O.M.
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)
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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Originally made with equal parts gin, Bénédictine and maraschino but better balanced with a tad more gin.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.)

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.
1/3 Gin
1/3 Maraschino
1/3 Benedictine.
Shake well in a mixing glass with cracked ice strain and serve.

Hugo R. Ensslin, 1917

HONOLULU COCKTAIL. (No. 2.)
1/3 Maraschino.
1/3 Gin.
1/3 Bénédictine.
Shake well and strain into cocktail glass.

Harry Craddock, 1930

Nutrition:

One serving of Honolulu Cocktail No.2 contains 130 calories.

Alcohol content:

  • 1.2 standard drinks
  • 27.38% alc./vol. (54.76° proof)
  • 16.5 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.
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