Honolulu
Ingredients
- 2 oz Light gold rum
- 1 1⁄2 oz Pineapple juice
- 1⁄2 oz Lemon juice
- 1⁄4 oz Sugar syrup 'rich'
- 1⁄4 oz Monin Grenadine Syrup
- 1⁄4 barspoon Xanthan gum
Method
Glassware:
Serve in a Double old-fashioned
Prepare:
- Select and pre-chill a DOUBLE OLD-FASHIONED GLASS.
- Prepare garnish of pineapple wedge and Luxardo Maraschino Cherry.
Method:
- DRY BLEND (without ice) first 5 ingredients on slow setting and then gradually add Xanthan gum while continuing to blend.
- Add 7oz scoop of crushed ice and BLEND some more.
- POUR into chilled glass.
Garnish:
- Garnish with pineapple wedge on rim skewered with maraschino cherry.
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."
Review:
A fruity frozen rum-laced sour. Perfect for a hot afternoon in Honolulu.
