Cane & Table’s Royal Hawaiian

Matt Young | New Orleans

pablo moix punch

After serving Royal Hawaiians at Cane & Table for over a decade, Matt Young is very particular about every aspect of the drink, from the overproof gin to the freshly juiced pineapple and exacting orgeat. Young breaks with the original spec and makes the drink more New Orleans–friendly by serving it over pebble ice.

Ingredients

Serving: 1

  • 1 1/2 ounces London Dry gin, preferably Bombay Dry
  • 1 1/2 ounces London Dry gin, preferably Bombay Dry
  • 1 ounce fresh pineapple juice
  • 1 ounce fresh pineapple juice
  • 1/2 ounce lemon juice
  • 1/2 ounce lemon juice
  • 1/2 ounce orgeat (see Editor's Note)
  • 1/2 ounce orgeat (see Editor's Note)

Garnish: mint bouquet

Directions
  1. Combine all ingredients in a shaker.
  2. Add a handful of pebble ice and whip-shake.
  3. Pour into a chilled double rocks glass, and top with more pebble ice.
  4. Garnish with a mint bouquet and serve with a straw.
Editor's Note

Orgeat
2 cups white cane sugar
1 cup unsweetened almond milk
1/4 cup whole raw almonds
1/4 teaspoon orange blossom water

1. Combine cane sugar and almond milk in a saucepan and heat until sugar is dissolved.
2. Toast almonds in a dry pan until fragrant, then add to syrup. Allow mixture to cool.
3. Add orange blossom water to aromatize.
4. After 24 hours, strain out almond solids.