Hawaiian Cocktail

Thad Vogler | San Francisco

Hawaiian Cocktail Recipe

The apple brandy Hawaiian Cocktail is (probably) a long-lost pineapple-and-Chartreuse sour that’s dear to Thad Vogler’s heart. He first revived it for the opening of the French brandy–focused bar Trou Normand (which has since shuttered) and is bringing it back once again for his Bar Agricole pop-up at Quince. It’s a favorite of both Vogler and his guests, all of whom appreciate the drink’s velvety, lush texture and continental-meets-tropical flavor profile. He has used both green Chartreuse and Chartreuse’s limited-release Tau Tarragona—a blend of roughly 70 percent yellow Chartreuse to 30 percent green—but this recipe calls for yellow.

Ingredients

Serving: 1

  • 1 1/2 ounces Calvados, preferably Lemorton Reserve
  • 1 1/2 ounces Calvados, preferably Lemorton Reserve
  • 1/2 ounce yellow Chartreuse
  • 1/2 ounce yellow Chartreuse
  • 1/2 ounce lime juice
  • 1/2 ounce lime juice
  • 1/2 ounce pineapple gum syrup (see Editor’s Note)
  • 1/2 ounce pineapple gum syrup (see Editor’s Note)

Directions
  1. Combine all ingredients in a shaker.
  2. Add ice and shake until chilled.
  3. Double-strain into a chilled coupe.
Editor's Note

Pineapple Gum Syrup
340 grams sugar
17 grams gum arabic
400 milliliters pineapple juice

Sift the gum arabic into the sugar. Heat the pineapple juice to 180°F, and slowly add the sugar mixture, stirring continuously until fully dissolved. Strain the mixture through cheesecloth and let it sit overnight in the refrigerator. Skim off the white film that forms on the top, then bottle. Keeps, refrigerated, for about 1 month.