Today it is the Kamehameha Day in Hawaii and so to celebrate – here`s a favorite again, Kamehameha Rum Punch.

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. The reason i post it again is that today its the memorail day of Kamehameha the Great in Hawaii and that`s worth celebrating.

So who was King Kamehameha you might ask?  Kamehameha – also known as Kamehameha the Great 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.

This drink is actually named after the Hotel King Kamehameha in Kona, Hawaii who took the name after the great Hawaiian King – Kamehameha.

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.

I wish i could have a fragrant lei around my neck but will have to do with an ice cold drink..which isn´t bad at all.


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.

Aloha and okole maluna!



Tikidrinks tends to have funny and mystical names that sparks your imagination - Shrunken Skull, Suffering Bastard, Polynesian Paralyzis, Zombie, Planet of the Apes, Last Rites, Mystic Lamp etc) and i think one of the most interesting names is the Missionary´s downfall.

Where and how it was named i don`t know, but i guess it must have been provocative to some. It was made by Don the Beachcomber in cirka 1948. The name of this drink was also changed to Missionary´s Doom in the cocktail menu of the newly opened Mai-Kai in 1956 in Fort Lauderdale – at that time serving about 1000 customers a night. It`s one of the tastiest tikidrinks out there and is one of my favorites.

Its also one of the first tikidrinks i made for some reason. I first found it in Grog Log (page 52) I think what makes it so fresh tasting is the combination of fresh mint, fresh pineapple and peach brandy paired with a good white rum. The recipe calls for light Puerto Rican rum  but that can be subbed with another good white rum.


4 whole fresh sprigs of mint

1/2 slice fresh pineapple

1.5 oz fresh lime juice

0.5 oz peach brandy

1/4 oz simple syrup

1 oz white rum

Strip mint leaves from sprigs and discard stems. Place leaves in blender with all other ingresients and 14 ounces of crushed ice. Blend until smooth. Pour into a hurricane glass or tall tiki mug. This drink is a dream of freshness and its light as opposed to many other tikidrinks which are very strong.


Okole maluna!