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Hawaiian Eye

Difford’s Guide
Discerning Drinkers (27)
Hawaiian Eye image
Measurements in:
Serves:
1
Ingredients
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 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
1⁄4 barspoon Xanthan gum (E415) (optional)

Read about cocktail measures and measuring

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How to make

Glassware

Serve in a Tiki mug or collins

Prepare

  1. Select and pre-chill a TIKI MUG OR COLLINS GLASS.
  2. Prepare garnish of orchid or other edible flower.

Method

  1. DRY BLEND (without ice) first 5 ingredients on slow setting and then gradually add Xanthan gum while continuing to blend.
  2. Add 7oz scoop of crushed ice and BLEND some more.
  3. POUR into chilled glass.

Garnish

  1. Garnish with an edible flower.
  2. Serve with a straw.

Flavour Profile

No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
More cocktails with similar strength and taste profile

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

  • 20.7 grams of pure alcohol

Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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.

More cocktails by Tony Ramos

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.

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$1.84 per cocktail*

Makes a minimum of 18.5 cocktails.
Shipping and applicable tax calculated at checkout.


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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

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Gallery

Comments & Discussion

John Hinojos Premium Member
This is the cocktail which was created by Tony Ramos in 1963. It was created at China Trader in Toluca Lake district of Los Angeles. Tony would make the cocktail for the cast when they were in LA doing the sound state filming at the Burbank Studios.
score: 0
Matt Premium Member
Really nice adult slushy (- BRAIN FREEZE!! -) the blended drink dilutes the flavors, but this is still (IMO) tasty, doesn't taste boozy.
score: 1
John Champion
Hey Simon, any thoughts on the Harry Yee version of the Hawaiian Eye? According to his daughter Marilyn, Harry invented his version in 1959 when the Hawaiian Eye started filming at the Shell Bar where he worked. It's also quite a bit different from this version, using grapefruit and guava juices.
score: 0
Simon Difford Verified User Premium Member
Sorry, John. Not a version I've come across or have knowledge of.
score: 0
Jose Cruz
alright, that's my last blended drink ever, they always disappoint and dilute fine ingredients i go out of my way to use. Serve this on crushed ice or swizzle it.
score: 1
Yorey C
haha some people like a diluted drink
score: 1
John Hinojos Premium Member
Not being a fan of blended cocktails, we made this over the rocks. You have to give it a minute to get enough water in the cocktail, but it was pleasant. Very tiki 1960s. Went perfect with a spicy Mexican dinner.
score: 1

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Difford’s Shop logo
$1.84 per cocktail*

Makes a minimum of 18.5 cocktails.
Shipping and applicable tax calculated at checkout.


Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

Checkout

* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

Visit Difford’s Shop USA

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