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A cocktail can’t get much more tropical than this! The Royal Hawaiian cocktail, which hails from Waikiki Beach, combines pineapple, fresh citrus, and refreshing gin into one beautiful and refreshing drink. This cocktail is perfect for summer sipping, or anytime you want to mentally transport yourself to a tropical destination.
To achieve this colourful purple to yellow gradient, I made this version created by Empress 1908 gin – a beautiful floral and juniper-based gin that is naturally coloured with butterfly pea flowers, giving it a gorgeous purple hue.
How to make a Royal Hawaiian cocktail
Fill a collins glass with crushed ice. You’re going to want to use crushed ice to help you get the beautiful colour gradient effect. Then add pineapple juice, freshly squeezed lemon juice, orgeat syrup, and ice into a cocktail shaker. Shake well for a good 20 seconds. Strain the cocktail into the ice-filled glass.
Gently pour Empress 1908 gin on top. The crushed ice will soften and disperse the pour. This allows the gin to settle on top of the yellow portion of the cocktail. Finally, serve garnished with a wedge of pineapple.
Look at these beautiful colours! And it tastes as good as it looks.
This wonderful cocktail started out with a different name – the Princess Kaiulani – when it originated at the luxurious Royal Hawaiian Hotel, Waikiki Beach, Hawaii in the 1920s. Due to its popularity, it was renamed the Royal Hawaiian when it was crowned the hotel’s signature drink around 1950. This version that uses Empress 1908 Gin for a beautiful colour effect is a more modern spin on the classic, that typically sees uncoloured gin mixed throughout.
Orgeat is a lovely drink sweetener made of almond extract, sugar, and either orange blossom water or rose water. The result is a pleasant, nutty and floral non-alcoholic addition to your cocktail. You can substitute an amaretto for orgeat. This sweet and nutty, Italian alcoholic beverage is made from real almonds (or apricot pits, depending on the quality). Keep in mind that it will raise the alcohol content of your cocktail, and it’s missing the floral notes. The best substitute would be two parts amaretto and one part flower water (rose or orange blossom).
If you love this cocktail, I know of another one that you’ll love just as much. Check out the east 8 hold up. You make this delicious, tropical cocktail with real, fresh pineapple and passionfruit syrup.Print
This refreshing, tropical cocktail is deliciously flavoured with a floral and juniper gin sinking into a pineapple and citrus base. Looking like a beautiful sunset the whole time, the Royal Hawaiian might be your new favourite.
1 1/2 oz (45 ml) Empress 1908 Gin
1 oz (30 ml) unsweetened pineapple juice
1/2 oz (15 ml) freshly squeezed lemon juice
1/2 oz (15 ml) orgeat syrup
pineapple wedge (optional garnish)
Add pineapple juice, lemon juice, and orgeat into a cocktail shaker with ice. Shake vigorously for 20 seconds, then strain into a crushed ice filled collins glass.
Gently pour gin on top so that it will float rather than mix in. Garnish and serve.
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