Wednesday, February 27, 2019


2/3 jigger Applejack (1 1/2 oz Boulard VSOP)
1/3 jigger Pineapple Juice (3/4 oz)
1 dash Lemon Juice (1/2 oz)
1 dash Maraschino Liqueur (1/4 oz Luxardo)
1 spoon Simple Syrup (1/4 oz)

Shake with ice and strain into a cocktail glass.

For my post-work shift drink, I thumbed through my book shelves until I stopped upon Boothby's 1934 World Drinks and How to Mix Them. There, I spotted the Hawaiian among other similarly named recipes. This Hawaiian was perhaps closer to the Hawaiian Room given the applejack, pineapple, and lemon components; that drink was more rum forward, had orange liqueur instead of Maraschino, and temporally came after Boothby's. For a structure, I based things off of the gin and orgeat Royal Hawaiian.
The Hawaiian said aloha with an apple and nutty cherry bouquet. Next, lemon and pineapple on the sip led into apple, nutty, and pineapple flavors on the swallow. Given the similarities between orgeat and Maraschino, the balance did come across here like a cousin of the Royal Hawaiian.

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