Honolulu Cocktail No.2

Difford's Guide
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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Originally made with equal parts gin, Bénédictine and maraschino but better balanced with a tad more gin.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 know 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:

There are approximately 130 calories in one serving of Honolulu Cocktail No.2.

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Makes a minimum of ... cocktails
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* 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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