1 oz Rum (Appleton V/X) 1/2 oz Applejack (Morin Selection Calvados) 1/2 oz Triple Sec (Cointreau) 1/2 oz Pineapple Juice 1/2 oz Lemon Juice
Shake with ice and strain into a cocktail glass.
Two Saturdays ago, I delved into Ted Saucier's Bottom's Up and discovered a drink named after the Hawaiian Room at the Hotel Lexington in New York City. In 1937, the hotel converted their unsuccessful basement dining room into a Hawaiian themed extravaganza that included a band, hula dancers, South Seas decor, and Polynesian food. Often touted as pre-Tiki, the success of this venture helped to launch Hawaiian rooms in other locations. In mixology lore, one of the people associated with the room's success was Joseph Baum; in one of Joe's later ventures, he influenced a young Dale Degroff and introduced Dale to Jerry Thomas' Bon-Vivant’s Companion.
The Hawaiian Room presented a fruity aroma from the pineapple juice and orange liqueur. With a lemon and orange sip, the apple and rum notes filled the swallow along with the pineapple. With the rum and apple flavors, the Hawaiian Room reminded me of the peach- instead of pineapple-driven Everyman Afterall created at Jbird, a mere 30 blocks away from the Hotel Lexington.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell. (Note: If you are looking for virgin cocktails, check out the companion MocktailVirgin blog!)