Garnish:
Pineapple wedge & Luxardo Maraschino cherry
How to make:
BLEND all ingredients with crushed ice and serve with straws.
1 1/2 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
1 fl oz | Pineapple juice (fresh pressed) |
1/2 fl oz | Lemon juice (freshly squeezed) |
1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix) |
1/4 fl oz | Grenadine/pomegranate syrup (2:1) |
Read about cocktail measures and measuring.
Review:
Cooling, fruity and pretty light on alcohol - perfect for a hot afternoon in Honolulu.
History:
Adapted from a recipe in Victor Bergeron's 1972 Trader Vic's Bartender's Guide (revised edition) with his TV logo alongside the recipe denoting that this is one of Trader Vic's own creations, confirmed by his writing, "This is one of the first drinks that we ever originated."
HONOLULU
Victor Bergeron, 1972
½ slice pineapple
½ once lemon juice
1 dash rock candy syrup
1 dash grenadine
1½ ounces light Puerto Rican rum
Nutrition:
One serving of Honolulu contains 159 calories.
Alcohol content:
- 0.9 standard drinks
- 12.51% alc./vol. (25.02° proof)
- 13.1 grams of pure alcohol
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