4 Breakfast Cocktails Recipes From Hawaiʻi Bartenders

When most people think of a Hawaiian vacation, they typically envision lounging at the beach or poolside with a beautiful tropical drink in their hand.

Drinking cocktails (or mocktails) in Hawai‘i is one of those things that you have to do—a trip just isn’t a trip without a mai tai, Lava Flow, or a Blue Hawaiian in your hand. While most of us start drinking around pau hana (happy hour) time after work, there are some occasions, like brunch, when drinking before noon is totally socially acceptable.

For five months of the year it’s even more socially acceptable to drink before noon—we’re talking football season. Whether you’re a college or pro fan, thanks to its location in the middle of the Pacific, Hawai‘i’s time zone sees football fans waking up as early as 6 a.m. on the weekends to watch their favorite teams. Many hotel bars open up early to welcome visitors who don’t want to miss their games, offering up tropical cocktails alongside pitchers of beer.

While imbibing before noon isn’t something you should do every day, it doesn’t really count when you’re on vacation—and who doesn’t love to get a little rowdy when their team is doing well (cocktails also help you forget the Ls and get back to your vacation easier, as well)?

Here are a few fun cocktails from some of Hawai‘i’s best purveyors of spirits. Give them a try at home to transport you to a tropical getaway, or stop by and watch a game and have one handmade for you if you’re staying at one of these hotels. They’re also great additions to any brunch lineup. Either way, drink responsibly and maybe schedule a little power nap after your game. 

The Hanalei Bae

Created by: Matthew Kawamura

Find it at: Hualani’s Restaurant, Timbers Kauai at Hōkūala

This fun and punny cocktail featuring everyone’s favorite purple ingredient, ube, makes a rich, sweet addition to your morning lineup. This delicious stunner was originally created by Matthew Kawamura at Hualani’s Restaurant at Timbers Kauaʻi at Hōkūala where the hotel grows many of it ingredients, including this recipe’s coconut, from its 16.5 acre farm. Here the team harvests native and canoe crops that are utilized across a wide range of their dishes and drinks.

The Hanalei Bae is easy to make and impressive enough to make a big splash if you’re hosting brunch. Learn more about the ingredients in this popular cocktail here.

Recipe:

• 2 oz. Hanalei Vodka
• 2 oz. cream of coconut
• 7 drops of ube extract
• 1 cup of ice

Directions:

• Blend all ingredients together.
• Top with haupia whipped cream.
• Sprinkle on toasted coconut.

If you can’t find Hanalei Vodka, you can substitute it with another high-quality vodka (preferably from Hawai‘i). Ube extract can be found at some Asian markets; for a locally produced item try Hāmākua Coast Premium’s Ube Syrup. (You’ll need to play with the amount of syrup versus using an extract.)

The Tua-Tai

Created by: Christian Domingo

Find it at: Hawai‘i Calls Restaurant at Waikoloa Beach Marriott Resort & Spa

Inspired by his favorite football team, the Miami Dolphins, bartender Christian Domingo created this local spin on the traditional mai tai. The cocktail packs a nice punch and highlights Kuleana Rum Works, the nearby Big Island distillery that showcases handcrafted rums. If you find yourself at Waikoloa Beach Marriott Resort & Spa, be sure to find Christian to help lift your spirits after a bad game. This born and raised Big Island local will keep you laughing while enjoying his imaginative cocktails. 

Recipe:

• 1 ½ oz. Kuelana Rum Works Nanea Rum
• ½ oz. Kuleana Rum Works HuiHui Rum
•  ½ oz. Kuleana Rum Works Agricole Rum
• ½ oz. orgeat
• ¼ oz. Curaçao
• ¼ oz. simple syrup
• ¾ oz. fresh lime juice
• Dash of bitters

Directions:

• Shake and serve in a high-ball glass on ice with fresh mint and lime. 

Spicy Hibiscus Margarita 

Created by: John Hunt

Find it at: Serenity Pool Bar at Four Seasons Resort Maui at Wailea

Give your palate a little wake up call with this tropical version of a spicy margarita. It’s the perfect balance of spicy, tropical and tart, an easy drinker when you’re cheering for your favorite team. As a native Texan, Hunt’s favorite football team is the Dallas Cowboys, thus the love for mezcal and all things margarita. The hibiscus syrup brings Texas to the tropics for a cocktail that’s both familiar and exotic. If you happen to be staying at Four Seasons Resort Maui at Wailea, John can make this cocktail for you at the hotel’s stunning swim up bar at the Serenity Pool (and yes, this is an adults-only pool).

Recipe:

• 2 oz. mezcal
• 2 oz. lime juice
• 1/2 oz. jalapeño syrup
• 1/2 oz. hibiscus syrup

Directions:

• Mix all ingredients.
• Add ice.
• Shake and serve.

Tradewind French 75

Created by: Justin Rivera

Find it at: Ko‘olau Distillery’s Tasting Room

Morning drinking just isn’t the same without a bit of bubbles, and this simple yet sophisticated take on the French 75 showcases Ko‘olau Distillery’s new Tradewind Gin. Distilled in Kailua, this gin has a lot of tropical vibes with a taste that gives more citrus than the traditional botanicals. The Ali‘i Lavender Syrup used to add a touch of flavor and color comes from Pono Potions which makes an array of syrups from Hawai‘i-grown products; this lavender comes from Kula, Maui. The distillery is known for collaborating with fellow local producers, which allows them to craft their own twists on timeless cocktails. 

Recipe:

• 1 oz. Tradewind Gin
• .5 oz. freshly squeezed lemon juice
• .5 oz. Lavender Pono Potion (simple syrup) 
• Top with Prosecco (3-4 oz. depending on taste and glassware) 

Directions:

• Shake gin, lemon juice and lavender syrup in a cocktail shaker to chill. 
• Strain into coupe or martini glass and top with Prosecco. Garnish with a lemon twist. 
• To make a lemon twist you will use a channeled knife to remove a strip of lemon skin.
• Twist the lemon strip like a corkscrew to create the twist shape before garnishing.