This interesting drink recipe is from Sippin`Safari and originates from the Hotel King Kamehameha in Kona, Hawaii, as the origin of the drink around 1960.
KAMEHAMEHA RUM PUNCH
Named after the Hotel King Kamehameha in Kona, Hawaii, as the origin of the drink. But really..the hotel took the name after a great Hawaiian King – Kamehameha.
Also known as Kamehameha the Great, Kamehameha was the head of a dynasty ruling the Hawaiian islands for more than a century. The name Kamehameha (pronounced kuh-may-ha-may-ha) means “the one set apart.” He conquered the Hawaiian islands and formally established the Kingdom of Hawai`i in 1810.
Every year on Kamehameha Day (June 11, a state holiday in Hawai’i), National Statuary Hall is the scene of a ceremony in honor of the king and the statue of Kamehameha the Great is draped with lovely leis of fragrant flowers from Hawai’i. The Festival continues to pay tribute to Kamehameha and acts to preserve and perpetuate the Hawaiian culture.
RECIPE
1 oz Light Rum
2 oz Unsweetened Pineapple Juice
1/2 oz Lemon Juice
1 tsp Blackberry Brandy (i used Creme de Cassis)
1 tsp Grenadine (i used my homemade hibiscus grenadine, which adds a fresh tropical floral aroma)
1 tsp Sugar Syrup
1 oz Dark Rum
Shake everything but the dark rum with ice and strain into a tall or rocks glass filled with crushed ice. Float dark rum on top, and garnish with a pineapple chunk speared to a cherry.
In my researches for the history of this punch i stumbled upon an interesting version which was written a year ago and which i`ve somehow managed to miss, the Kamehameha Mighty Punch from Kaiserpenguin - using cayenne pepper! and Tahitian limeade – ingredients so interesting they catched my attention 100% and of course i had to try this version of the rum punch too.
KAMEHAMEHA MIGHTY PUNCH
2oz. pineapple juice
0.5oz mango puree
1oz. tahitian limeade (see below)
1.5oz amber rum
cayenne pepper
Combine all ingredients except pepper with ice cubes and shake.Strain into a glass with a wide mouth.Dust with cayenne pepper and garnish if you must.
( Yes i must…and now when the fragrant honeysuckle is everywhere its the perfect summer garnish)
I really like the Mighty Punch, its nice with the slight pepper heat from the cayenne carefully dusted on the surface.
TAHITIAN LIMEADE
Mix fresh juice with 3-5 parts simple syrup and use coconut water instead of the original water. Here the coconut water comes in cans and is sweetened so i didn`t add any simple syrup to my cocktail.If you can get fresh unsweetened coconut water – its the best.
I also made a variation of this and added sugarcane juice instead of coconut water and with the rum it turned out really tasty. No syrup in this one either.
SUGARCANE LIMEADE
Mix with sugarcane juice instead and omit simple syrup. This makes for a sweet cocktail – for those with a sweet tooth.
{ 1 comment… read it below or add one }
Yuuuuuuuuuummmmmmmmmmmm!