"Legendary bartender Harry Yee created this drink in 1957 when he was bartender of the Hilton Hawaiian Village in Waikiki," Richard Boccato of Brisbane's White Lightning tells us. "It's vibrantly colourful, refreshing and delicate, fun and easy drinking, with tropical fruit characters. A true tiki classic."
- 30 ml fresh pineapple juice
- 22 ml vodka
- 22 ml white rum
- 15 ml demerara sugar syrup (see note)
- 15 ml lemon juice
- 7 ml blue curaçao
- 1Combine ingredients, except sliced orange, in a cocktail shaker, half-fill with ice and shake hard.
- 2Taste for balance, adjusting with more citrus, syrup and booze as necessary. Strain into a double Old Fashioned glass or large tumbler filled with ice cubes.
- 3Garnish with thinly sliced orange and an umbrella and serve.
Note To make demerara sugar syrup, gently heat 2 parts demerara to 1 part water in a saucepan over medium-high heat, stirring to combine, then set aside to cool.