Mr. Bali Hai
Mr. Bali Hai is a 60s-era tiki recipe from the Bali Hai restaurant in San Diego, saved for posterity in Jeff “Beachbum” Berry’s Intoxica! cocktail book. It was named for Mr. Bali Hai himself, a tiki statue outside the restaurant.
It’s typically served in a tiki mug (extra points if you can get your paws on the official mugs Bali Hai uses), but it has a lovely (if quite brown) gradient effect in a glass.
Compared to other rum-coffee-pineapple cocktails, this one is quite coffee-forward, with pineapple and lemon coming through and rum in the background.
- 1½ parts Dark rum or Black rum or Demerara rum
- 1 part Light rum or Aged rum
- ¾ part Coffee liqueur
- 1½ parts Pineapple juice
- 1 part Lemon juice
- ½ part Simple syrup
Add all ingredients to a shaker, and then add crushed ice and a few large cubes. Shake well, then pour unstrained into a glass or tiki mug.
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- Mr. Bali Hai video from Distinguished Spirits