Halekulani
Bourbon with lemon, orange, pineapple and grenadine. From the Halekulani hotel in Honolulu.
Shaken · Coupe · Medium · about 3 minutes · about 15% ABV
Ingredients
- 45 ml Bourbon
- 15 ml Fresh lemon juice
- 15 ml Orange juice
- 15 ml Pineapple juice
- 7.5 ml Grenadine
- 1 dash Angostura bitters
- Pineapple leaf (garnish)
Method
- Chill the glass
- Pour 45 ml bourbon into the shaker
- Add 15 ml fresh lemon juice
- Pour 15 ml orange juice into the shaker
- Pour 15 ml pineapple juice into the shaker
- Pour 7.5 ml grenadine into the shaker
- Add 1 dash of Angostura bitters
- Add ice
- Shake hard
- Strain
- Garnish
Tip
Shake hard. It should be frothy.
About the Halekulani
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Halekulani FAQ
What's in a Halekulani?
45 ml bourbon, 15 ml fresh lemon juice, 15 ml orange juice, 15 ml pineapple juice, 7.5 ml grenadine, 1 dash angostura bitters, garnished with pineapple leaf.
How strong is a Halekulani?
About 15% ABV once mixed with ice, which is 1.4 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Halekulani?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Halekulani in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
