Halekulani
Recipe:
- 45ml bourbon
- 15ml pineapple juice
- 15ml orange juice
- 15ml lemon juice
- 7.5ml demerara syrup
- 1/2 tsp homemade grenadine
- 1 dash Angostura bitters
Shake everything on ice until sufficiently chilled, double strain into a prechilled coupe, garnish with a edible orchid.
As soon as you read the recipe, you realize that it must be a classic vintage tiki cocktail. The 3 juices, grenadine (high-quality or better homemade, please), the oldschool name alone.
It's also a typical Tiki drink that I'm happy to finish, but not particularly enthusiastic about. The classic expanded Sour-Tiki formula, nothing stands out, everything becomes a palatable, fresh, tropical mélange. Bourbons with overproof ABV or at least 50% or more help a lot. Still delicious in itself, as I said, a typical hotel drink. There are enough friends of mine who really like it again and again, so don't let me stop you from trying one!
Origin: House Without A Key lounge, Halekulani Hotel, Waikiki Beach, circa 1930s
Adapted: Beachbum Berry's Sippin Safari
Taken from: Smuggler's Cove, Martin & Rebecca Cate p. 61
