Mai Tai and Blue Hawaiian Cocktails

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

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. 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

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

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  • For the Mai Tai
  • For the Blue Hawaiian

Directions

Make the Mai Tai

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

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.

Print RecipeBuy the The Mad, Mad, Mad, Mad Sixties Cookbook cookbook

Want it? Click it.

    Recipe Testers Reviews

    What’s not to love about this Blue Hawaiian made from rum, Curaçao, cream of coconut, and pineapple juice, oh my! We had ours straight up, but I bet they’d be great frozen, too. Pretty and refreshing, and overall, a very nice cocktail.

    This is a classic Mai Tai and would make Trader Vic or Don the Beachcomber proud. So many bars, especially in Hawaii, make very fruity or pineappley versions of this cocktail. A true Mai Tai is supposed to have a kick, and this one does. Treat yourself and make this. You’ll never order one on the beach again.

    The Blue Hawaiian is a classic cocktail that’s frequently ruined by hotels, bars, and restaurants trying to be cheap. This is how it’s supposed to taste. Try it, you’ll like it. P.S. Use good rum.

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