Hula’s Signature Tropical Cocktails Recipe
Make Hula’s Signature Tropical Cocktails Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mai Tai (HULA’s Signature)
Pineapple Mai Tai Variation (HULA Twist)
Tropical Rum Punch (HULA’s Happy Hour Punch)
Coconut Mojito (HULA Coconut Breeze)
Method
Mai Tai (HULA’s Signature)
- 1
Build and shake
Add aged dark rum, light rum, orange curaçao, orgeat, fresh lime juice, and simple syrup to a cocktail shaker filled halfway with ice. Shake vigorously for 10–15 seconds until well chilled and slightly diluted.
- 2
Glass and ice
Fill an old-fashioned or double rocks glass with crushed ice (about 1 cup).
- 3
Strain and float
Strain the shaken mixture over the crushed ice. If using the Pineapple Mai Tai variation, add 1 oz pineapple juice into the shaker before shaking and proceed the same way. Carefully float 0.5 oz aged dark rum on top by pouring gently over the back of a spoon (optional for presentation).
- 4
Finish and garnish
Garnish with a mint sprig and a lime wheel. Add one dash of Angostura bitters over the top if desired. Serve with a short straw.
Pineapple Mai Tai Variation (HULA Twist)
- 5
This variation is integrated into the Mai Tai build: add the pineapple juice to the shaker with the other Mai Tai ingredients (see Mai Tai directions). Shake, strain over crushed ice, and garnish with a fresh pineapple wedge and mint. The pineapple wedge can be skewered to the rim for presentation.
Tropical Rum Punch (HULA’s Happy Hour Punch)
- 6
Combine juices and rum
In a cocktail shaker or mixing glass with ice, combine dark rum, light rum, passion fruit juice, orange juice, pineapple juice, lime juice, and grenadine. Stir or shake briefly (6–8 seconds) until chilled and slightly diluted.
- 7
Serve
Fill a highball or large rocks glass with crushed ice. Strain the punch into the glass over the ice.
- 8
Garnish and finish
Lightly grate a pinch of fresh nutmeg over the top if using. Garnish with an orange slice and a cocktail umbrella or pineapple spear. Serve with a straw.
Coconut Mojito (HULA Coconut Breeze)
- 9
Muddle mint and sweeteners
In a sturdy mixing glass or shaker, add fresh mint leaves and simple syrup. Gently muddle (press and twist) the mint 6–8 times to release oils—do not shred into pieces. Add fresh lime juice and coconut cream; give a quick gentle stir to combine.
- 10
Add rum and ice
Add white rum and fill the glass or shaker with crushed ice. Shake briefly (4–6 seconds) to chill and emulsify the coconut cream slightly with the rum and lime.
- 11
Top with soda and serve
Pour or double-strain into a Collins or highball glass filled with fresh crushed ice. Top with club soda (about 2 oz) and gently stir once to lift the mint through the drink. Garnish with a mint sprig and a sprinkle of toasted coconut flakes on top if desired.
