The Origins of the Mai Tai: How Hawaiʻi’s #1 Cocktail Was Born and Evolved

The mai tai is arguably Hawaiʻi’s most iconic cocktail—a tropical elixir that evokes visions of sunset beach bars, swaying palm trees, and the golden age of tiki. But behind the clinking glasses and cheerful paper umbrellas lies a fascinating story of invention, reinvention, and cultural fusion.

As Hawaiʻi continues to rank the mai tai as its most beloved drink, it’s worth asking: Where did the mai tai really come from? Who created it? And how did it become so deeply associated with the Aloha State?

Let’s explore the true origins and evolution of the mai tai, from California bars in the 1940s to today’s modern mixology renaissance in Honolulu and beyond.

Who Really Created the Mai Tai?

Contrary to popular belief, the mai tai wasn’t born in Hawaiʻi. It was first mixed in California—though who deserves credit for its invention has long been a source of controversy. Two key figures dominate this spirited debate: Victor “Trader Vic” Bergeron and Don the Beachcomber (Ernest Raymond Beaumont Gantt).

Trader Vic’s Claim

In 1944, Victor Bergeron, the founder of the Trader Vic’s restaurant chain, claimed he created the original mai tai in Oakland, California. According to Vic, he whipped up the drink for Tahitian friends visiting his bar, and upon tasting it, one exclaimed “Maita’i roa ae!”—meaning “very good” or “the best” in Tahitian. The name stuck.

Vic’s original recipe was simple but elegant:

• Aged Jamaican rum

• Fresh lime juice

• Orange curaçao

• Orgeat (almond syrup)

• A dash of simple syrup

No pineapple juice. No grenadine. Just a well-balanced rum cocktail meant to showcase the spirit itself.

Don the Beachcomber’s Counterclaim

Don the Beachcomber, who opened his first tiki bar in Hollywood in the 1930s, is widely credited with launching the tiki cocktail movement. His version of the mai tai predates Vic’s and included a more complex mix of rums, citrus, falernum, and bitters.

While Don never named it “mai tai,” he claimed Vic’s drink was a simplified riff on one of his original creations. The feud over ownership of the recipe lasted decades and remains unresolved, though most cocktail historians today lean toward Trader Vic as the mai tai’s true originator—at least in name and fame.

How the Mai Tai Became Hawaiʻi’s Signature Cocktail

If the mai tai wasn’t born in Hawaiʻi, how did it become so synonymous with the islands?

The answer lies in tourism—and timing. In the 1950s and ’60s, as commercial air travel made Hawaiʻi more accessible, the islands became a tropical playground for postwar American vacationers. Resorts and tiki bars across Oʻahu, Maui, and Kauaʻi embraced Polynesian-themed decor and menus to cater to mainland guests looking for “South Seas” escapism.

By the 1960s and ’70s, the Mai Tai was cemented as the drink of paradise. It graced postcards, travel brochures, and Hollywood films set in the Pacific. For many mainland visitors, sipping a Mai Tai with Diamond Head in the background was the ultimate Hawaiian experience.

Trader Vic’s expanded to the islands and introduced his cocktail to enthusiastic travelers. The Royal Hawaiian Hotel and the Moana Surfrider—iconic Waikīkī landmarks—began serving their own interpretations of the drink, often sweetened with pineapple and orange juice to match tourist palates and complement the beachfront ambiance.

Suddenly, the mai tai was everywhere—in luaus, cruise ship lounges, and backyard BBQs. By the 1970s, it had become the drink of Hawaiʻi, even if its origins were a bit cloudy.

The Evolution of the Mai Tai: From Classic to Contemporary

The mai tai recipe has undergone significant transformations over the decades. As bartenders and resorts adapted the drink for mass appeal, the original bold, rum-forward version gave way to sweeter, more tropical riffs.

Mid-Century Resort Mai Tai

The typical resort mai tai from the 1960s–1990s often included:

• Light and dark rum

• Pineapple juice

• Orange juice

• Grenadine

• A float of overproof rum

While visually vibrant and easy-drinking, these versions were far removed from the original. Bartenders prioritized fruit juice and color over balance. The modern “Hawaiian-style Mai Tai” typically includes:

• Light and dark rum

• Orange curaçao or triple sec

• Lime juice

• Pineapple juice

• Orgeat or almond syrup

• A float of dark rum

• Garnishes like pineapple wedges, cherries, and mint

This sweeter variation became the crowd-pleasing standard, served in countless variations at iconic spots like Duke’s Waikīkī, House Without a Key, and the Mai Tai Bar at The Royal Hawaiian.

The Mai Tai Today: More Than a Drink

Today, the Mai Tai is more than just Hawaiʻi’s signature cocktail—it’s a symbol of the islands’ layered cultural narrative. A blend of Tahitian language, Caribbean rum, American pop culture, and Hawaiian hospitality, it reflects how global influences have mixed and mingled in the Pacific.

While purists may debate the “correct” recipe, there’s no denying the Mai Tai’s enduring power. Whether enjoyed at a beachfront bar in Waikīkī or mixed at home with craft ingredients, the Mai Tai continues to evoke the spirit of aloha.

Where to Find the Best Mai Tai in Hawaiʻi

Looking to sample a top-tier Mai Tai in 2025? Here are a few must-visit spots:

• Mai Tai Bar, The Royal Hawaiian (Waikīkī): Iconic beachfront views with a classic pink-hued take on the island-style Mai Tai.

• House Without a Key (Halekulani Hotel): Elegant, balanced cocktails served with sunset hula performances.

• Monkeypod Kitchen (Wailea & Ko Olina): Known for its famous “Monkeypod Mai Tai” topped with honey-lilikoi foam.

• Bar Leather Apron (Honolulu): A high-end twist for cocktail connoisseurs who want a taste of the original 1944 formula.

Final Sip

The Mai Tai’s journey—from a postwar California bar to a Hawaiian cultural staple—mirrors Hawaiʻi itself: a meeting place of stories, tastes, and traditions. Whether you're a purist or a pineapple juice devotee, raising a Mai Tai is a toast to the islands’ rich and evolving identity.

Maita’i roa ae! Here's to Hawaiʻi’s most beloved cocktail—past, present, and beyond.