Shake Up Some Aloha: How to Make the Perfect Mai Tai in a Pineapple Shell

If paradise had a flavor, it would definitely taste like a Mai Tai. Bright, boozy, and bursting with tropical vibes, the Mai Tai is the cocktail that instantly transports you to a beach chair somewhere warm and breezy. And what's more fun than serving this iconic drink in an actual pineapple shell? It’s like a mini vacation in a glass—and it’s surprisingly easy to pull off.

Here's how to craft the ultimate Mai Tai, served in a pineapple shell for that extra wow factor!

Pineapple Magic!

Ingredients You’ll Need:

• 1 oz light rum (For a local twist, try Kōloa Kaua'i Light Rum or Ola Brewing Rum for a uniquely Hawaiian taste)

• 1 oz dark rum (For local flair, Kōloa Kaua'i Dark Rum is a great choice)

• 1/2 oz orange curaçao (Substitute with triple sec or Cointreau if you don’t have curaçao)

• 1/2 oz orgeat syrup (If you can’t find orgeat, use a mix of almond syrup or even a touch of honey for a more subtle flavor)

• 3/4 oz fresh lime juice (Fresh is a must!)

• Crushed ice

• Fresh mint sprig (for garnish)

• Lime wheel or wedge (optional garnish)

• Pineapple slice or cherry (optional, if you're feeling fancy)

• 1 whole pineapple (for the shell)

Directions:

1. Prepare the pineapple shell.
   Cut off the top of the pineapple (leaving the bottom intact) and scoop out the flesh, leaving about an inch of the inside intact. The easiest way to do this is by cutting the flesh into layers and scooping them out with a spoon or melon baller. Be careful not to cut through the rind, or it might leak! Once the inside is hollowed out, you may need to even out the bottom so that the pineapple sits flat on your surface. This will be your tropical serving vessel. Set it aside.

2. Shake it up!
   In a cocktail shaker, combine the light rum, orange curaçao (or triple sec), orgeat syrup (or almond syrup/honey), and fresh lime juice with a good handful of ice. Shake until everything’s frosty and blended.

3. Build the base.
   Fill the hollowed-out pineapple half with ice. Pour the shaken mix over the ice.

4. Float the dark rum.
   This is where the Mai Tai gets its signature look. Slowly pour the dark rum over the back of a spoon so it floats on top like a little sunset in the pineapple.

5. Garnish like a pro.
   Top your tropical creation with a fresh mint sprig, and add a lime wheel, pineapple slice, paper umbrella, and an orchid or plumeria (or both!) for extra flair.

Hot Tips for a Next-Level Mai Tai:

• Use fresh lime juice. It’s a total game-changer.

• Pick a quality dark rum. This is the flavor bomb that ties everything together.

• Don’t overdo the fruit juice. A real Mai Tai isn’t a sweet punch bowl drink—it’s balanced and rum-forward.

A Little Mai Tai History (Because You're Fancy Now)

Contrary to popular belief, the Mai Tai didn’t actually start in Hawaii—it was invented in California in the 1940s by tiki legend Trader Vic. But Hawaii perfected it. Today, every good Hawaiian bar has its own spin, from super classic to decked-out versions topped with pineapple juice and umbrellas. And when you serve it in a pineapple shell? Well, you’ve reached ultimate cocktail zen.

Note: While the classic Mai Tai recipe doesn’t include pineapple juice, some modern variations add it for a more tropical, fruity twist. Feel free to mix in a splash of pineapple juice if you're craving a sweeter, more island-inspired version of this iconic cocktail! Just remember, it's all about finding the balance that suits your taste.

🍍🍹

Not in the mood to prep the pineapple yourself? No worries! If you'd rather skip the prep, head to Barefoot Beach Cafe in Waikiki for a refreshing pineapple smoothie served in a pineapple shell—an effortless way to enjoy the island vibe.

Pineapple smoothie from the Barefoot Beach Cafe @ 2699 Kalakaua Ave