Everyone is getting geared up for Mai Tai Day on August 30, including the Halekulani Hotel in Waikiki. This is the home of one of Waikiki’s best Mai Tais, made in a fashion very similar to the original Hawaiian Mai Tai that was introduced in 1953 by Trader Vic.
Earlier this year we covered the evolution of the cocktail based on published recipes that the Halekulani has made available over the years. The current version is pretty good and like that 1950s original Hawaiian Mai Tai it uses the sweeteners in equal portions, plus a dark rum alongside a lighter rum.
Every great Mai Tai needs a signature rum, and the Halekulani’s Mai Tai is no exception. The key ingredient here is the float of Lemon Hart 151 rum, which adds savory smoky notes to the cocktail along with the layer of color that tourists expect in Mai Tais in Waikiki. It is truly essential to the success of this cocktail, and mild low-proof dark rums simply don’t cut it. Other brands that are suitable for the float here would be Hamilton 151, Planteray OFTD, or any dark Guyana rum.
The recipe is not quite an original 1944, nor is it a “Tourist Tai” with tons of pineapple and OJ. The Halekuani Mai Tai is its own thing, and it is delicious.
Favorite memory at the Halekuani: relaxing in the shade to the sound of waves lapping on the shore, sipping an amazing Mai Tai that’s unlike any other on Waikiki.
Halekulani Mai Tai
1¼ oz Lime Juice
⅓ oz Orgeat
⅓ oz Rock Candy Syrup
⅓ oz Orange Curacao
¾ oz Bacardi Select/Black Rum
¾ oz Bacardi Gold Rum
Combine ingredients over crushed ice
Float ½ oz Lemon Hart 151 Rum
Garnish with lime wheel, sugar cane stick, and vanda orchid


