Garnish:
Orchid or other edible flower. Serve with a straw.
How to make:
DRY BLEND (without ice) all ingredients on slow setting and gradually add Xanthan gum while continuing to blend. Add half a 7oz scoop of crushed ice and blend again. Pour into chilled glass.
| 1 1/3 fl oz | Light gold rum (1-3 year old molasses column) |
| 2/3 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 2/3 fl oz | Difford's Falernum liqueur |
| 2/3 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1/24 fl oz | Xanthan gum (E415) (optional) |
Read about cocktail measures and measuring.
Review:
Subtle clove spice and lime juice sits harmoniously with a duo of rums. A much used flavour combo but still a great cocktail worthy of a fresh outing.
History:
A famous Tiki cocktail created circa 1963 by Tony Ramos at China Trader restaurant in Toluca Lake, California, USA, for the cast of the TV series of the same name who were filming at the nearby Warner Brothers Studios. Originally served in an iconic and now very collectable Hawaiian Eye mug.
Nutrition:
One serving of Hawaiian Eye contains 247 calories.
Alcohol content:
- 1.8 standard drinks
- 21.58% alc./vol. (43.16° proof)
- 25.1 grams of pure alcohol
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