honolulu

1 1/2 oz Light Puerto Rican Rum (Don Q Añejo)
1 dash Grenadine (1/4 oz)
1/2 slice Pineapple (3/4 oz Pineapple Juice)
1/2 oz Lemon Juice
1 dash Rock Candy Syrup (1/4 oz Simple)

Blend with 12 oz ice and strain into a 10 oz coupe (shake with ice and strain into a 5 oz coupe).

Two Fridays ago, I selected Trader Vic's 1974 Rum Cookery & Drinkery book since I was in the mood for something tropical. There I spotted a Trader Vic original called the Honolulu that reminded me of many "Hawaii(an)" named cocktails that included pineapple juice, citrus, and sweetener such as the Royal Hawaiian. However, most of those are gin drinks, and this one is a rum one with grenadine and rock candy syrup as the sweeteners. It sort of reminded me of a Mary Pickford with lemon and no Maraschino or a mint-less Santiago Julep that Trader Vic published in 1947.
The Honolulu danced its way to the nose with lemon and pineapple aromas. Next, waves of creamy lemon, pineapple, and hints of berry crashed on to the sip, and the swallow erupted with rum displaying vanilla and caramel notes. Indeed, with the lemon instead of lime, the aged aspect of the rum sang out (see the citrus talk earlier in the week).