By Manny "Blackie" Andal of the Hawaii Kai restaurant, New York City, circa 1960s. Broadway columnist Earl Wilson was a big fan of the Hawaii Kai, of which he wrote: "The bare-legged, shapely waitresses and rum drinks in intimate Polynesian atmosphere would enable one to celebrate even a headache. Ask for the sentimental proprietor, 'Cryin' Joe Kipness who weeps at stripteasers, and he may give you the place".

Ingredients

• 1.25
  oz
  of Lime juice
• 1.25
  oz
  of Papaya Nectar
• 0.5
  oz
  of Peach purée
  (or nectar)
• 0.75
  oz
  of Honey
• 1
  dash
  of Angostura Aromatic Bitters
• 1
  oz
  of Overproof Demerara Rum
  (151 proof)
• 0.75
  oz
  of Blended Lightly Aged (Gold) Rum
  (Puerto Rican)
• 1.5
  oz
  of Demerara Rum

Steps

• Heat honey until liquid, then mix with juices and 1/2 cup crushed ice into blender.
• Stir in rums and bitters.
• Pour into glass full of ice cubes.