These summer sippers embody their origin in a glass.

Mai Tai
Although legend has it Victor Bergeron of Trader Vic’s in Oakland, California, created the MAI TAI, its adopted home is Hawaii, where the orchid-garnished quaff is the perfect accompaniment to the sunset hula show at House Without A Key restaurant in Waikiki’s Halekulani hotel.

Tequila Sunrise
Sometime in the 1930s or ‘40s, Arizona Biltmore bartender Gene Sulit mixed together tequila, orange juice, and grenadine to create the TEQUILA SUNRISE when a guest asked Sulit to surprise him.
Pina Colada
In 1954, a bartender at the Caribe Hilton in San Juan, Puerto Rico, added cream of coconut to a shaker of rum and pineapple juice to come up with the PIÑA COLADA, still a best-seller at the hotel’s bars.

Singapore Sling
Invented in 1915 at the Raffles Hotel Singapore
as a woman’s drink, the rosy pink SINGAPORE SLING remains a top-seller today.

30 ml gin
15 ml Heering Cherry
120 ml pineapple juice
15 ml lime juice
7.5 ml Cointreau
7.5 ml Dom Bénédictine
10 ml grenadine
A dash of Angostura bitters
Garnish with a slice of pineapple and cherry
The Red Snapper
Though Bloody Mary was deemed an inappropriately named offering at the St. Regis New York, its pseudonym Red Snapper is still served at the King Cole Bar where it was devised in 1934.

The Red Snapper
Original Recipe
1 oz. vodka (Belvedere is the brand of choice at the King Cole Bar)
2 oz. tomato juice
1 dash lemon juice
2 dashes salt
2 dashes black pepper
2 dashes cayenne pepper
3 dashes of Worcestershire sauce


Born in New Orleans and possibly America’s oldest cocktail, the rye-and-bitters SAZERAC is best appreciated in the muraled Sazerac Bar at the newly restored Roosevelt New Orleans, a Waldorf Astoria Hotel.