A recreation of the Hilton Hawaiian Village's Diamond Head tiki mug! Harry Yee created some of the most iconic cocktails in the 1950's tiki/ tropical space (the Blue Hawaii, the Tapa Punch) but how does his Diamond Head cocktail stand up to those drinks? We are joined once more by Gregorio of the Kontigo Tiki Bar to take a look at his newest tribute mug.
To make the Diamond Head:
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1oz Gin
1/2oz Apricot Brandy
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Add pebble ice to the top of a Diamond Head mug and fill the rest of the way with PINEAPPLE JUICE.
Garnish with a cherry skewered to a fresh pineapple wedge and a cherry.
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THANK YOU to our main sponsor, Tiki Farm, for their continued support.
Go to TikiFarm.com to see what new stuff they've been working on!
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