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Mai Tai and Blue Hawaiian Cocktails Recipe

Mai Tai and Blue Hawaiian. Two classic cocktails. Both easy to make. Both concocted with simple ingredients. And both terrific throwbacks to the past. Take a sip and you’ll understand what we mean. And don’t forget the paper umbrellas.

Mai Tai and Blue Hawaiian Cocktails Recipe

Blue Hawaiian and Mai Tai cocktails. Both classic cocktails. Both easy to make from simple ingredients. Both certain to to bring you back to the ’60s in a big way. Groovy flared jeans, psychedelic florals, and hippy hats optional. But if you’re going to do ’60s cocktails, then really do ’60s cocktails. You know, really embrace the spirit of these Mai Tai and Blue Hawaiian cocktails. Just don’t forget the paper umbrellas. This recipe has been updated. Originally published March 9, 2012.Rick Rodgers and Heather Maclean

How The Mai Tai Cocktail Got Its Name

According to cookbook author Rick Rodgers, “Victor Jules Bergeron, Jr., founder of the tiki restaurants that bear his nickname “Trader Vic’s,” claimed to have invented the Mai Tai when he had an overstock of rum. When he served it to a guest, the drinker supposedly exclaimed “Maita‘i! roa!”, a Tahitian phrase loosely translated as “way cool!” Vic’s rival, Don the Beachcomber, the eponymous owner of his own Polynesian restaurants, also claims to have invented the Mai Tai, but of course, years earlier. Whoever it was, we thank them.” We’ll drink to that.

Mai Tai and Blue Hawaiian Cocktails Recipe

  • Quick Glance
  • 5 M
  • 5 M
  • Serves 1

Ingredients

  • For the Mai Tai
  • 1 ounce aged or dark rum
  • 1 ounce silver (light) rum
  • 1 ounce triple sec or Curacao
  • 1 ounce fresh lime juice
  • 1 teaspoon orgeat or almond-flavored beverage syrup (Orgeat is a flavoring with almond and hints of vanilla and rosewater. Almond flavoring syrup also works well.)
  • 1 teaspoon grenadine (optional)
  • Fresh pineapple wedges
  • Maraschino cherry
  • Mfint sprigs
  • For the Blue Hawaiian
  • 1 ounce silver (light) rum
  • 1 ounce blue Curacao
  • 1 ounce cream of coconut, such as Coco Lopez
  • 2 ounces pineapple juice
  • Fresh pineapple wedge
  • Maraschino cherry

Directions

  • Make the Mai Tai
  • 1. Fill a large tiki or hurricane glass with ice. Half fill a cocktail shaker with ice. Add the rums, triple sec, lime juice, orgeat, and grenadine, if using, to the shaker. Shake well. Strain the cocktail into the glass. Garnish with the pineapple, cherry, and mint. Imbibe.
  • Make the Blue Hawaiian
  • 2. Fill a large tiki or hurricane glass with ice. Half fill a cocktail shaker with ice. Add the rum, Curacao, cream of coconut, and pineapple juice to the shaker. Shake well. (Prefer a frozen Blue Hawaiian? Process the liquid ingredients with 1 cup cracked ice in a blender until smooth.) Strain the cocktail into the glass. Garnish with the pineapple and cherry. Imbibe.
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