| 45 ml | Light white rum (charcoal-filtered 1-4 years old) |
| 30 ml | Pineapple juice |
| 15 ml | Lemon juice (freshly squeezed) |
| 7.5 ml | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 7.5 ml | Grenadine/pomegranate syrup |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill an Old-fashioned glass.
- Prepare garnish of pineapple wedge & Luxardo Maraschino Cherry.
- BLEND all ingredients with crushed ice.
- Serve with straws.
Review:
Cooling, fruity and pretty light on alcohol - perfect for a hot afternoon in Honolulu.
Variant:
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 160 calories.
Alcohol content:
- 0.9 standard drinks
- 12.51% alc./vol. (25.02° proof)
- 13.1 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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