hen thinking of Hawaii, most of us conjure up images of turquoise water splashing onto sandy white beaches, lei-bedecked hula dancers, soft ukulele music, and—of course—ourselves stretched out on a beach chair with a tall glass of fruity fun beside us. The tropical drink is an integral part of the daydream because it represents a carefree vacation vibe that says, “I don’t care if it’s only noon, I deserve a Mai Tai.” This is why the Mauna Kea Beach Hotel on the Big Island has embraced this and other Hawaii-centric cocktails, offering them throughout the resort, but especially showcasing them at weddings and special events.

Together with Beverage Manager Clesson Kawasaki, F&B Director Patrick Ho developed a selection of colorful cocktails that are hard to resist. For instance, there’s the temptingly sweet Lava Flow, a blend of strawberry purée, crème of coconut, pineapple juice, and rum, served in a tall glass with a wedge of pineapple, maraschino cherry, and a Vanda orchid. The Frederico, another taste explosion, is similarly garnished and made with light rum; Jack Daniels; orange, guava, and passion fruit concentrates; and unsweetened pineapple juice over crushed ice. Also beckoning is the Tropical Itch, a hurricane glass filled with bourbon, light rum, orange curaçao, passion fruit juice, and a dash of Angostura bitters. The potent concoction is then floated with 151-proof rum and quirkily served with a back scratcher.

“We have many other popular cocktails, but our best seller is the Mai Tai,” says Ho. “It’s made in a double old-fashioned glass with crushed ice, light rum, orange juice, passion fruit juice, lemon juice, pineapple juice, and Orgeat [almond] syrup, with a float of dark rum on top.”

The resort hosts at least two weddings per week, all year round, but it’s also a hot spot for corporate or social events. Mauna Kea offers a host of themed receptions, and especially favored are those featuring traditional Hawaiian fare. For instance, the Paniolo Barbecue includes fresh island catch with macadamia pineapple salsa, barbecue pork ribs, herb roasted chicken, and Hilo corn on the cob, while the ever popular Lu’au boasts a Hawaiian fish platter with wasabi cream, Kalua pig, sliced teriyaki steaks, poi, and baked Moloka’i sweet potatoes. Naturally, fruity libations wash well with these dishes, but they usually serve as party-starters before the food is even served.

“Mai Tais and our other specialty cocktails are often offered as welcome drinks at banquets because the hosts want to greet guests with a sense of place. Without a doubt, these cocktails will say, ‘Welcome to Hawaii!’”

Ashley Brown Allen is a frequent contributor to HOTEL F&B.