This neon-hued curaçao punch, invented in 1957 by Harry Yee, head bartender at Waikiki’s Hilton Hawaiian Village, sets the standard for tropical cocktails. It first appeared in our October 2013 issue with the article A Toast to Paradise.
- 2 oz. unsweetened pineapple juice, plus wedge for garnish
- 1 1⁄2 oz. vodka
- 2 oz. Blue Curaçao
- 1 1⁄2 oz. sour mix
- 1⁄2 oz. half & half
- Maraschino cherry and orchid (optional), for garnish
- Stir juice, vodka, curaçao, sour mix, and half & half in a cocktail shaker. Pour over crushed ice in a hurricane glass; garnish with pineapple, cherry, and an orchid, if you like.