Royal Hawaiian recipe
A vibrant pink gin and orgeat classic originating from Honolulu's legendary hotel.
Method: Shake and strain ·
Glass: Champagne flute ·
Time: 3 min ·
Difficulty: Intermediate ·
Family: Tiki & Tropical
Ingredients
- 2 oz London dry gin (Botanical and juniper-forward)
- 1 oz Fresh pineapple juice (Unsweetened and freshly pressed)
- 0.5 oz Fresh lemon juice (Bright acidity)
- 0.5 oz Almond orgeat (Rich nutty sweetness)
How to make a Royal Hawaiian
- Add gin, pineapple juice, lemon juice, and orgeat to a shaker tin filled with ice cubes.
- Shake vigorously for 12 to 15 seconds to thoroughly chill, dilute, and emulsify the pineapple and almond orgeat.
- Double strain the mixture through a fine-mesh sieve into a chilled coupe glass.
- Garnish with a fresh pineapple wedge on the rim.
Garnish
a fresh pineapple wedge on the rim
Pro tip
Measure carefully, keep the dilution controlled, and serve Royal Hawaiian as soon as it is cold and balanced.
History of the Royal Hawaiian
While popular legend often associates the drink with the 1927 opening of Honolulu's iconic Royal Hawaiian Hotel, historical print records first document the recipe in Ted Saucier's 1951 compendium Bottoms Up, sometimes attributed to the nearby Moana Hotel during the mid-20th-century tiki boom.
Flavour profile
Sweet, Boozy, Citrus, Herbal
Variations
- Empress 1908 Royal Hawaiian — Substitutes standard gin with butterfly pea flower gin to achieve a striking natural violet-indigo gradient atop the pink base.
- Spiced Tiki Royal — Incorporates a dash of Angostura bitters and swaps lemon juice for fresh lime to deepen the tropical spice profile.
- Coconut Royal — Replaces half the orgeat with cream of coconut for a richer, creamier texture reminiscent of a gin-based Painkiller.
Practise making the Royal Hawaiian in the free Virtual Bar game.