Originally published in the Hashi Fall 2019 issue.
Hotel Honolulu
Yields 1 cocktail | By Kyle Reutner
1 ½ ounces Ko Hana Kea
¼ ounce apricot liqueur
¾ ounce fresh pineapple juice
½ ounce fresh lime juice
Barspoon mango purée
Shake with ice and strain into a cocktail glass.
