The Mai Tai at Halekulani is a perennial favorite. Photo: Halekulani
Few things endure in today’s world. So when a favorite Waikiki spot for a sunset cocktail is always waiting for me each time I return to Honolulu, I think that is pretty special. Plus there is live Hawaiian music and a lovely hula dancer. What could be more beautiful? Well a Mai Tai for one. And not just any Mai Tai to sip under Mount Kaimanhila’s (Diamond Head) watchful eye. But the best Mai Tai made the same way for over 30 years.
The House Without a Key at the Halekulani hotel is an open space under a very old Kiawe tree. Tables are scattered around the beautiful pool all the way to beachside. Watch the sun dip into the Pacific and the twinkling stars will come out one by one in the balmy Waikiki night. But back to my Mai Tai. I wouldn’t recommend drinking one anywhere but Halekulani because there is something magic going on in that perfect spot with the views, music and hula. But if you must have one before your next trip to Hawaii, here is the recipe courtesy of Halekulani. 
Enduring Mai Tai At Halekulani’s House Without A Key
- Total Time: 5 minutes
- Yield: 1 1x
Description
There is something magical about sipping a Mai Tai on Waikiki beach at Halekulani.
Ingredients
- 1/3 oz (10 ml) Orgeat Syrup
- 1/3 oz (10 ml) Orange Curaçao
- 1/3 oz (10 ml) Rock Candy Syrup
- 3/4 oz (22 ml) Bacardi Gold Rum
- 1/2 oz (15 ml) Bacardi 151 Rum
- 1 1/4 oz (37 ml) Fresh Lime Juice
- 3/4 oz (22 ml) Bacardi Select (float)
Instructions
- Build over crushed ice and float with 3/ 4 oz of Bacardi Select Rum.
- Garnish with lime wheel, sugar cane stick, mint leaf, and Vanda orchid.
- Prep Time: 5 minutes
- Category: Cocktails
- Cuisine: American
Nutrition
- Serving Size: 1 cocktail
- Calories: 220
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Frequently Asked Questions
What is orgeat syrup and rock candy syrup, and where do I find them?
Orgeat is an almond-flavored sweet syrup that gives a Mai Tai its distinctive nutty undertone; rock candy syrup (also sold as simple syrup or cane syrup) adds sweetness without flavor. Both are available at well-stocked liquor stores or online cocktail supply shops. This recipe uses 1/3 oz of each.
Why does the recipe use three different rums?
This is the Halekulani hotel’s recipe, made the same way for over 30 years. It calls for 3/4 oz Bacardi Gold (base body), 1/2 oz Bacardi 151 (proof and depth), and 3/4 oz Bacardi Select floated on top for aroma and a layered appearance. Each plays a different role in the finished cocktail.
What does “float” mean in the instructions?
Floating means pouring the 3/4 oz Bacardi Select gently over the back of a spoon onto the surface of the already-built drink so it rests as a visible layer on top rather than mixing in. This creates the visual presentation and allows the rum’s aroma to hit first when you sip.
Hello Anton, I refer to the original Trader Vic created in his Oakland restaurant: You are correct. That one used 17 year old rum, and no float. It didn’t have fruit juices either. The addition of pineapple and orange juice, and float of dark rum came later when Matson Steamship company hired Trader Vic to come to Oahu and create some tropical drinks for their hotels the Moana and the Royal Hawaiian. He thought that the addition of these things would make it more appealing to tourists. So we could say that this certainly became the popular version of th Mai Tai. In Hawaii, it’s the most popular libation. At the Hilton Hawaiian Village Waikiki Beach Resort, they sell over 165, 000 a year. No matter which version that you prefer, enjoy your Mai Tai!
There’s no float on the original version. This is a bastardization of the classic.