Hawaiian Memories Recipe

Chill glass

Place a coupe or double old-fashioned glass in the freezer for 5–10 minutes or fill with ice water while you prepare the cocktail to chill it.

Toast coconut (optional)

If using toasted coconut flakes, spread 1 tsp on a small baking sheet and toast in a 350°F (175°C) oven for 3–5 minutes, watching closely until golden. Let cool.

Add 2 oz aged rum, 1 oz coconut rum (or 1 oz cream of coconut if you prefer a creamier, sweeter drink), 3 oz fresh pineapple juice, 0.5 oz fresh lime juice and 0.5 oz orgeat syrup into a cocktail shaker.

If you like the cocktail sweeter, add 0.25 oz simple syrup. Add 2 dashes Angostura bitters into the shaker (this adds aromatic depth and balances the sweetness).

Fill the shaker with ice (enough to nearly fill) and shake vigorously for 12–15 seconds until well-chilled and slightly diluted.

Discard ice or water from the chilled glass. Fill the glass with crushed ice (about 1 cup) if serving over crushed ice, or strain over fresh ice if you prefer a clearer presentation.

Double-strain the cocktail into the prepared glass (use a Hawthorne strainer and fine mesh if using pulp or cream of coconut).

Garnish with a pineapple wedge and a maraschino cherry. Sprinkle the toasted coconut flakes on top of the crushed ice or rim the pineapple wedge with them for aroma. Optionally, add a final tiny drop of Angostura bitters on the top of the foam or ice for a pleasant aroma.

Serve with a short cocktail pick and a straw. Encourage stirring once or twice if the drink sits.