Mr. Bali Hai

Serve in a

Photographed in a

Garnish:

Pineapple wedge, mint sprigs bouquet & 3 coffee beans

How to make:

SHAKE all ingredients with ice and strain into glass/mug filled with crushed ice.

Review:

Full-flavoured rum and pineapple with delicate coffee and a refreshing zing of lemon citrus.

History:

This cocktail takes its name from, and was originally served in a mug modelled after, the carved wooden statue that still stands (restored in 2010) proudly at the entrance to the Bali Hai Restaurant in Shelter Island, San Diego, USA.

Meaning "Your own special island" and perhaps named after the song titled Bali Ha'i from the 1949 musical, South Pacific, Bali Hai opened in 1955 after Tom Ham, an accountant, took on the task of saving the last outpost of The Hut restaurant franchise. This remains the restaurant's signature cocktail.

To quote Jeff "Beachbum" Berry's 2010 Remixed, "Since the Bali Hai opened in 1955, this drink has gone through several incarnations." The recipe above, like so many other adaptations, is based on one from Jeff's book.

A more recent tribute to the original is by Kevin Beary at Chicago's Three Dots and a Dash:

Mr. Bali Hai
Serve in: Tiki mug/Collins glass
Garnish: Pineapple wedge, mint sprigs bouquet & 3 coffee beans
Method: SHAKE all ingredients with ice and strain into glass/mug filled with crushed ice.
25 ml Black Strap rum
25 ml Madeira Malmsey
25 ml Coffee liqueur
7.5 ml Spiced rum
7.5 ml Dark Jamaican rum
7.5 ml Falernum
25 ml Pineapple juice
25 ml Lemon juice
2 dashes Tiki bitters

More cocktails by Kevin Beary

Nutrition:

One serving of Mr. Bali Hai contains 275 calories.

Alcohol content:

• 2.1 standard drinks
• 16.24% alc./vol. (32.48° proof)
• 29.6 grams of pure alcohol