The Kona Cocktail

Ernest Raymond Gantt, A.K.A.  Don the Beachcomber is well known in cocktail world as one of the key players who founded the Tiki Cocktail culture.  Back in the mid 1930’s he set up shop in Hollywood with a restaurant and bar decorated in kitschy Polynesian artifacts, serving Cantonese cuisine and crafting garish, over-the-top rum cocktails served in oversized goblets, communal drinking bowls, carved pineapples and coconuts.  Regardless of the gaudy display of tropical trinkets and décor, Don’s drink recipes were truly exceptional and many have endured the test of time.  Today we share with you the Kona Cocktail, a somewhat muted presentation from Don, that has a lovey balance of sweet and strong, perfect for imbibing along sunny tropical shorelines wherever you may be.  Okole maluna!

Kona Cocktail

In a blender add:

• 1 Ounce Gold Rum
• ½ Ounce Fresh Lime Juice
• ¼ Ounce Passion Fruit Syrup
• ¼ Ounce Honey Syrup
• 2 Tablespoons Diced Fresh Pineapple
• ½ Cup Ice

Blend until smooth.  Strain through a medium fine sieve into a stemmed cocktail glass pressing out the pulp.  Garnish with a skewered pineapple chunk and maraschino cherry.