Honolulu Cocktail: The Vintage Beach Bar Staple Is Back

Welcome to A Drink You Can Actually Make, Eater's first ever recipe series dedicated to simple cocktails from new bars across the country.

Late last year, empire building Atlanta restaurateur Ford Fry minted his newest drinking and dining engagement, BeetleCat—an Asian-American seafood lounge paired with cocktails inspired by 1970s and 1980s beach culture. Beverage director Lara Creasy explains that the venue's "bar program is based on the notion of taking fun and often forgotten beach bar cocktails, and updating them with a modern craft cocktail approach." Thusly, below, Creasy shares an updated take on the Honolulu Cocktail, which "was created in the 1930s, and is credited with being created either at Hollywood's famous Brown Derby bar or for The Savoy Cocktail Book." She continues on to explain, "It's a tropical, fruity cocktail with three kinds of fruit juice but with gin as the base, which is slightly unusual. In those days, gin was more often used with other dry-flavored ingredients, and it certainly wasn't associated with Hawaii! The drink is visually very appealing, and falls at an interesting place along the spectrum between classic cocktail and fruity martini."

Honolulu Cocktail
Makes 1

2 ounces gin
½ ounce pineapple juice
½ ounce fresh orange juice
¼ ounce lemon juice
¼ ounce simple syrup (1:1)
dash of Angostura bitters

Combine all ingredients in a cocktail shaker, and shake with ice. Strain into a cocktail glass, and garnish with a sugared rim and lemon wheel.

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