Royal Hawaiian
- 1½ oz gin (Plymouth)
- 1/2 oz orgeat
- 1 oz fresh squeezed pineapple juice
- 1/2 oz fresh squeezed lemon juice
Shake with ice and strain into a chilled cocktail glass (no garnish).
According to Dale DeGroff the Royal Hawaiian was probably born during Prohibition, for the West Coast elite, who could afford a luxury cruise to Hawaii's drinking havens. The Royal Hawaiian Hotel on Oahu had been serving a gin-based drink called the Princess Kaiulani since the 1920s. By the 1950s the drink had became known by the name of the hotel.
The cocktail has a creamy mouthfeel similar to a Piña Colada but without the heavy cream and coconut. It has a strong pineapple presence and is on the sweet side but the acid from the lemon acts to balance it. The gin recedes into the background. It is on the small side, as drinks were back then. You might want to make a serving size of three drinks for two people.