Halekulani Old-Fashioned

The Halekulani–a whiskey-based sour with lemon, orange, pineapple, demerara sugar, grenadine, and bitters–has always intrigued me. Another non-rum tropical drink from Hawaiian hotel history, this one originated at the House Without a Key Lounge at Waikiki’s Halekulani Hotel. I decided to turn this into a stirred, spirit-forward drink–the result is a tropical Improved Cocktail with a nod to all of the original elements, plus our banana mix and a touch of absinthe.

INGREDIENTS

1½ oz. rye
½ oz. banana mix
¼ oz. aged rum
Heaping barspoon pineapple syrup
3 dashes Angostura bitters
2 dashes absinthe
3 drops saline solution or a tiny pinch of salt

Garnish: lemon and orange peels, cocktail cherry

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ABV LEVEL

Combine all in a mixing glass. Fill three-quarters up with ice and stir for 20 seconds. Strain into a single rocks glass over a big cube or a few regular cubes. Express citrus peels over drink and garnish with them and a cocktail cherry on a pick.