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.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!