Skip to content
Sip Curator
Log in Sign up
All cocktails Honolulu

Log in to see whether your bar can pour this

Honolulu

Classic/vintage · Frozen (blended) · Tiki/tropical

4.0 48 ratings

Favorite

Ingredients

2 oz Light gold rum 1-3yo
1 1/2 oz Pineapple juice
1/2 oz Lemon juice
1/4 oz Sugar syrup 'rich' (2:1)
1/4 oz Grenadine syrup
Xanthan gum (E415)

How to make

Serve in a double old-fashioned

Prepare

  1. 1 Select and pre-chill a DOUBLE OLD-FASHIONED GLASS.
  2. 2 Prepare garnish of pineapple wedge and Luxardo Maraschino Cherry.

Method

  1. 3 DRY BLEND (without ice) first 5 ingredients on slow setting and then gradually add Xanthan gum while continuing to blend.
  2. 4 Add 7oz scoop of crushed ice and BLEND some more.
  3. 5 POUR into chilled glass.

Garnish

  1. 6 Garnish with pineapple wedge on rim skewered with maraschino cherry.

Made it?

How did it pour?

Rate this drink

With an account you can score a drink once you have poured it and keep a note on how you made it. Your score and your note are yours alone; share your ingredient list if you want to, and other members see how you pour it.

Flavour profile

History

A fruity, frozen, rum sour ideal for a hot afternoon.

This recipe is adapted from Victor Bergeron's 1972 revised edition of Trader Vic's Bartender's Guide. The inclusion of his TV logo next to the recipe indicates it is one of Trader Vic's original creations, confirmed by his own writing: "This is one of the first drinks that we ever originated." HONOLULU ½ slice pineapple ½ once lemon juice 1 dash rock candy syrup 1 dash grenadine 1½ ounces light Puerto Rican rum

Created by Victor Bergeron A.K.A Trader Vic