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All cocktails Honolulu Cocktail No.2

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Honolulu Cocktail No.2

After dinner/digestif · Classic/vintage · Dessert cocktails

3.8 51 ratings

Ingredients

2/3 oz Gin
1/2 oz Bénédictine D.O.M.
1/2 oz Maraschino liqueur
1/3 oz Chilled water
1 dash Orange bitters

How to make

Serve in a nick & nora glass

Prepare

  1. 1 Select and pre-chill a NICK & NORA GLASS.
  2. 2 Prepare garnish of skewered Luxardo Maraschino Cherry.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 Garnish with skewered cherry.

Flavour profile

25.0% alc./vol. · 1.1 standard drinks · 129 calories

History

Originally equal parts gin, Bénédictine and maraschino, but better balanced with increased gin. (If made with equal parts, this is a slightly sweet, old-school after-dinner cocktail best served on the rocks.)

The Honolulu cocktail is featured in Hugo R Ensslin's 1917 book, Recipes for Mixed Drinks. However, it gained wider recognition and the designation "No.2" when Harry Craddock included it in his 1930 The Savoy Cocktail Book. Craddock's book presents two variations. The first Honolulu Cocktail (No. 1) recipe includes: 1 Dash Angostura Bitters. 1 Dash Orange Juice. 1 Dash Pineapple Juice. 1 Dash Lemon Juice. 1 Glass Dry Gin. A little Powdered Sugar. This is to be shaken well and strained into a cocktail glass. The second Honolulu Cocktail (No. 2) recipe calls for: ⅓ Maraschino. ⅓ Gin. ⅓ Bénédictine. A little Powdered Sugar. This is also to be shaken well and strained into a cocktail glass. The earlier mention in Ensslin's 1917 work specifies: 1/3 Gin 1/3 Maraschino 1/3 Benedictine. This is to be shaken well in a mixing glass with cracked ice, then strained and served.

Created by Harry Craddock