Iconic Beach Cocktails and Where to Get the Original
Learn more about your favorite pool drinks and where they were born.
The Blue Hawaiian was invented by Harry Yee, who was the head bartender of the Hilton Hawaiian Village, in the 1950s. The drink is still served there today and Harry, 96, still walks around Honolulu. The drink was inspired by the beautiful color of the Pacific Ocean.
Mai TaiThe godfather of all tiki drinks is the Mai Tai. Named after the Tahitian word for good, this cocktail was invented by Victor J. Bergeron of Trader Vic's fame in 1944. Victor's family is still at the helm of the brand and now Trader Vic's has locations worldwide where you can order the drink. 960 1280
The Pina Colada takes rum, coconut milk and pineapple juice then blends it with ice to make the beverage created in 1978. Ramon Portas Mingot claims to be the creator of this drink and you can still find it served today at the spot he worked, the Barrachina Restaurant, in the Caribe Hilton in Puerto Rico.
The Zombie is my personal favorite beach drink and is from the mind of Donn Beach who founded Don the Beachcomber restaurant. This drink has a list of ingredients but, like most tiki cocktails, features rum. While first mixed in the 1930s, you can find them served at Don the Beachcomber any day of the week.
Royal Navy Fog CutterCreated by Tony Ramos of Don the Beachcomber tiki bar, this cocktail contains both rum and gin for a potent combo. This one goes back to the height of tiki in the 1950s and could be seen at many bars. Don't be fooled, Tony did not invent the Ramo's Gin Fizz as that drink goes back to the 1800s. 960 1280
Raspberry RickyRaspberry Ricky, The Standard Hotel
Ingredients: 2 oz gin, 2 spoons fresh bramble mix and 1 oz sour soda. Pour all ingredients except soda into mixing glass with ice. Shake and pour into tall glass with ice. Add soda. Garnish with raspberries.The bramble mix is made in-house by cooking berries in sugar until the berries make their own juice. This is taken off the flame before the beries break, so the mix consists of whole berries with a sweet syrup. 960 1280
Chanel No. 9Chanel No. 9,The James New York
Ingredients: A blend of 9 different floral and botanical liquors delicately blended with champagne and 'strawberry pearls'. While Chanel No. 9 is so coveted that we were told the recipe and ingredients had to be kept secret, let us just tell you ' it tastes as beautiful as it looks. 960 1280
Pink ElephantPink Elephant, James New York
Ingredients: 1 oz Sailor Jerry Rum, 1 oz Luxardo Amaretto, 1/2 oz Morlacco Cherry Liquor, 1 bar spoon of Pomegranate molasses, 3 oz Coconut Milk(unsweetened) and 1/4 oz Lime Juice. Build in tin, shake with ice, strain into coup. No garnish. 960 1280
Southern GentlemanSouthern Gentleman, James New York
Ingredients: 2 oz. Johnny Drum Bourbon, 1 oz Sweet Tea, 3/4 oz Honey syrup, Mint, Grilled Frozen Lemon Halves and 2 dashes Orange Bitters. Chill rocks glass, in glass shaker muddle 6-7 mint leaves, build cocktail and stir with ice, fine strain into the chilled rocks glass and garnish with two frozen grilled lemons and mint bouquet. 960 1280
Whiskey PunchWhiskey Punch, The Standard Hotel
Ingredients: 2 oz rye whiskey, 1 oz lemon juice, 1/2 oz orange juice, 1 oz simple syrup and Prosecco. Pour all ingredients except Prosecco into mixing glass with ice. Shake and strain into tall glass with crushed ice. Add Prosecco. Garnish with an orange twist. 960 1280