Cobra Fang at Hale Pele ($9)
An icy concoction, perfect for a hot day at the beach, this drink is credited originally to a 1937 Don the Beachcomber recipe. Classic flavors of lime, orange, Lemon Hart 151 and Coruba rum combine with B.G. Reynold's passion fruit syrup and hibiscus grenadine. It's citrusy, fresh, and a lot of fun.
Leilani Volcano at Hale Pele ($10)
A cotton-candy, powder-puff pink cloud of a drink, this one is fruity and dangerously drinkable, balancing Cruzan coconut rum with boatloads of fresh pineapple, lime, and pink guava purée. A judicious hand with the turbinado syrup keeps this drink, born in the 70s at Disney’s Polynesian Village Resort, from getting too sweet.
Hale Pele's Queens Park Swizzle ($9)
This 1930s-era cocktail hails from the Queens Park Hotel in Trinidad. Cool, tart lime juice floats through plenty of DonQ Cristal Puerto Rican Rum, sweetened and grounded by turbinado syrup. A float of Angostura bitters rests on top, and swirls with the drink as you sip. This super refreshing and light cocktail is an excellent option for when you’re getting a little Mai-Tai-ed out.
Rum Club Daiquiri ($8)
A gorgeous example of perhaps the most beloved, and most abused of tropical drinks, the Rum Club Daiquiri is everything a good daiquiri ought to be. Puckery with lime, and heady with Bacardi 8 year rum, it's just kissed with sweetness (and darkened slightly) with demerara syrup. A dash of bitters and absinthe round out the lovely cocktail, a beach escape in a coupe glass.
The Rum Club Mai Tai ($10)
Turns out the best Mai Tai in Portland is an off-the-menu semi-secret. The Rum Club does it right, with a blend of three rums as their base (Appleton VX, Coeur de Canne rhum agricole, and funky Smith & Cross, but don’t even try to ask for the ratios), mixed with BG Reynolds Orgeat, Bols Curaçao, and fresh citrus. The result: shockingly not-at-all sweet. And the fact that it’s served in a coconut? That’s just lava on the volcano.
The Anemic Tiki from The Rum Club ($9)
With a Sobieski vodka base, a dose of Herbsaint, and a complete lack of garnish, this might strike some as a non-traditional tiki choice. However, with plenty of fresh lime, a tangy house-made pineapple gomme, and hint of the exotic from more than a few drops of Angostura bitters, the drink has a breezy tropicality, and as such, I’d say it undoubtedly deserves its tiki moniker.