Rum
Hawaiian Eye
Harry Yee's 1959 Shell Bar creation, named for the TV series and built on grapefruit and guava.
Ingredients
- fresh grapefruit juice (3 oz)
- guava juice (1.5 oz)
- simple syrup (1 dash)
- Angostura bitters (1 dash)
- light Puerto Rican rum (0.25 oz)
- dark Jamaican rum (0.75 oz)
- aged Demerara rum (0.75 oz)
- orchid (1)
- pineapple wedge (1)
Instructions
- Add fresh grapefruit juice, guava juice, simple syrup, Angostura bitters, light Puerto Rican rum, dark Jamaican rum, and aged Demerara rum to a cocktail shaker with ice.
- Shake hard.
- Strain into an ice-filled hurricane glass.
- Garnish with an orchid and a pineapple wedge.
Sources
- "Harry Yee, King of Tropical Cocktails." Ultimate Mai Tai. https://ultimatemaitai.com/about/history/harry-yee-king-of-tropical-cocktails/ (accessed 2026-05-03), confirms Harry K. Yee was head barman at the Hilton Hawaiian Village (Henry Kaiser's Hawaiian Village) for 30 years from 1952; credits Yee with the Hawaiian Eye, the Blue Hawaii (1957), and other Hawaiian Village house drinks. ABC's Hawaiian Eye TV series ran from October 1959 to April 1963, fixing the 1959 timeline. ↩
- Berry, Sippin' Safari (2017 ed.), Hawaiian-bartenders chapters, frames the competing Tony Ramos / China Trader 1963 attribution that circulates in modern bar manuals (including Difford's). ↩
- "Hawaiian Eye." Difford's Guide entry and Yee-family communications referenced at Ultimate Mai Tai, Marilyn Yee's affirmation of her father's 1959 priority is the load-bearing detail behind this file's Yee attribution. ↩