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Harry K. Yee (September 26, 1918 – December 7, 2022) was an American bartender from Honolulu, Hawaii, who was credited with having helped to spread tiki culture during the mid-twentieth century, both in Hawaii and in the continental United States.
ʻŌkolehao is used as the main ingredient in a few cocktails, including the Chief's Calabash [7] [8] and the Lei Day cocktail. [9] The Lei Day recipe from a 1947 edition of Honolulu Magazine calls for 1 jigger of okolehao, 1/2 jigger of Crème de Menthe, and a 1/4 jigger of absinthe (legal in Hawaii at the time).
A tonic cocktail is a cocktail that contains tonic syrup or tonic water. Tonic water is usually combined with gin for a gin and tonic, or mixed with vodka. However, it can also be used in cocktails with cognac, cynar, Lillet Blanc or Lillet Rosé, rum, tequila, or white port. [103] Albra (vodka, cynar, mint syrup, lemon juice, tonic water) [104]
Want to make Sunset Boulevard? Learn the ingredients and steps to follow to properly make the the best Sunset Boulevard? recipe for your family and friends.
[6] [7] Others believe that, despite the difference in ingredients, the Q.B. Cooler tastes quite similar. [8] [9] The Mai Tai was introduced in Hawaii in 1953 when Bergeron created a cocktail menu for the Matson Company hotels the Royal Hawaiian Hotel and Moana Hotel. The cocktail became a hit and was called the "top tourist tantalizer" in 1959 ...
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It is considered an IBA Official Cocktail. [1] The drink follows the classic cocktail principle of balancing strong with weak (fruit juice) and sweet and sour. [1] [2] A bay breeze, or a Hawaiian sea breeze, is similar to a sea breeze except for the substitution of pineapple juice for grapefruit juice.
Alaska: Akutaq. A specialty of Native Alaskans, akutaq is sometimes called Alaskan ice cream. It's a dessert made with fresh local berries, sweetener, and animal fat, and sometimes dried fish or meat.
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