Halekulani recipe
A whiskey-forward Hawaiian classic balancing citrus, pineapple, and rich demerara.
Method: Shake ·
Glass: Coupe glass ·
Time: 3 min ·
Difficulty: Intermediate ·
Family: Tiki & Tropical
Ingredients
- 1 1/2 oz Bourbon whiskey (bonded or 100 proof recommended)
- 1/2 oz Fresh lemon juice
- 1/2 oz Fresh orange juice
- 1/2 oz Unsweetened pineapple juice
- 1/4 oz Rich demerara syrup (2:1 sugar to water)
- 1/2 tsp Grenadine
- 1 dash Angostura bitters
How to make a Halekulani
- Add bourbon, lemon juice, orange juice, pineapple juice, demerara syrup, grenadine, and Angostura bitters to a cocktail shaker.
- Fill the shaker with ice cubes.
- Shake vigorously for 10 to 12 seconds to chill and dilute thoroughly.
- Strain the mixture into a chilled coupe or double old-fashioned glass.
- Garnish with a fresh pineapple wedge and an edible orchid.
Garnish
Pineapple wedge and edible orchid
Pro tip
Use a high-proof or bottled-in-bond bourbon so the robust whiskey backbone cuts through the rich tropical juices without getting lost.
History of the Halekulani
Created in the 1930s at the House Without a Key lounge in the Halekulani Hotel in Waikiki, Hawaii, this cocktail stands out as a rare pre-tiki tropical classic centered on whiskey rather than rum. Exact attribution to a specific bartender remains debated, as early drink menus recorded the libation simply as the hotel's signature house specialty before Beachbum Berry recovered the recipe decades later.
Flavour profile
Citrus, Fruit, Spice, Whiskey
Variations
- Rye Halekulani — Substitute straight rye whiskey for the bourbon to add a sharper, pepperier spice profile.
- Navy Strength Halekulani — Incorporate a 1/2 oz of overproof rum alongside the bourbon for enhanced tropical depth.
- Spiced Demerara Halekulani — Use a cinnamon-infused demerara syrup to accentuate warming baking spice notes.
Practise making the Halekulani in the free Virtual Bar game.