Hawaii, coveted for its sugar plantations and its strategic location in the Pacific, didn’t become the 50^th of the United States until 1959. Just six years later, history does not creep into Vincent and Mary Price’s A Treasury of Great Recipes (1965). They write that Maui, “not yet invaded by tourists,” is “an island paradise where the bounties of nature hang within easy reach, or if you’re too lazy to reach for them, a sloe-eyed siren awaits your slightest wish.” Apparently they were also far removed from 1960s feminist consciousness-raising!

At the deluxe Hotel Hana Maui, the Prices could be found drinking this rum punch while they waited for a festive luau to begin. The drink turns out a bit like a pina colada without the icky sweetened coconut. The top songs for 1965? “Wooly Bully” by Sam The Sham and The Pharaohs, and “I Can’t Help Myself  (Sugar Pie Honey Bunch)” by the Four Tops. Maybe the Prices listened while they sipped.
Hanaho (come again!) Rum Punch (1965)
Serves 1

1 1/4 ounces light rum
2 1/2 ounces pineapple juice
Juice of 1/2 lime
1/2 cup crushed ice
3/4 ounce dark rum
1 maraschino cherry
1 orange slice

1. Put into a cocktail shaker or electric blender the light rum, pineapple juice, lime juice and crushed ice.
2. Shake well, or if you are using a blender, cover and blend on high speed for about 10 seconds to mix thoroughly.
3. Pour into a zombie glass or hollowed pineapple shell. Top with dark rum and decorate with the cherry and orange slice on a pick.