Name: The Haole
Total time: 2 min
Cuisine: Cocktail
Ingredients: 45 ml Bacardi Carta Blanca; 10 ml Bianco/blanc/blanco vermouth; 15 ml Pineapple syrup; 20 ml Lemon juice; 90 ml Ginger ale

Serve in a

Highball (max 10oz/300ml)

Ingredients:
1 1/2 fl oz	Bacardi Carta Blanca Superior White Rum
1/3 fl oz	Strucchi Bianco Vermouth
1/2 fl oz	Monin Pineapple Syrup
2/3 fl oz	Lemon juice (freshly squeezed)
3 fl oz	Thomas Henry Ginger Ale
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Read about cocktail measures and measuring.

Garnish:

Pineapple wheel

How to make:

SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with ginger ale, stir and serve.

Allergens:

Recipe contains the following allergens:

Strucchi Bianco Vermouth – Sulphur Dioxide/Sulphites

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Review:

Simple but very tasty and refreshing.

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History:

Thai Bacardí Legacy 2016 winning cocktail winning cocktail by Mitchell Kai Lum, Vertigo & Vertigo Too, Bangkok.

As a traveling bartender, I would like to pay homage to my roots in Honolulu, Hawaii. To do so, I am recognising my status with the name: The Haole (Hawaiian for foreigner). I have used aspects of Hawaii and its culture to define the characteristics of this cocktail. I wanted to play with my nostalgia for fresh pineapples as a kid, combined with the passion I have developed as an adult.
Mitchell Kai Lum, 1892

Nutrition:

One serving of The Haole contains 171 calories.

Alcohol content:

1 standard drinks
7.55% alc./vol. (15.1° proof)
13.6 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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The Haole

Serve in a

Garnish:

How to make: