Hale Pele

With hawaiian sea salt and sesame oil

Housemade beet pickled egg.

Rice bowl topped with soft-cooked egg, kimchi, shiitake mushrooms and pickled veggies.

Anonymous, 1980s. Vodka, tropical pineapple, lemon and a dash of blue curaçao make for a delicious and uniquely colorful treat.

Beachbum Berry, Beachbum Remixed. Cast away your worries and sip on this island of tropical delights featuring pineapple, coffee liqueur, and gold rum.

J.”popo” Galsini, ca, 1967. Take a spin into outer space with this combination of gin, passion fruit, orgeat, falernum, and lemon. It’s out of this world!

Kahiki, Columbus, OH 1961. Get your night started right with this refreshing mix of bourbon, citrus, and B.G.Reynolds’ hibiscus grenadine

Housemade beet pickled egg.

With pink hawaiian sea salt and sesame oil.

Filipino style spring rolls made with pork, veggies and oyster sauce. Served with sweet chili sauce.

Filipino style garlic and vinegar braised and pulled chicken thigh served with furikake rice.

Grilled​ portuguese sausage in a toasted hawaiian bun topped with kimchi, cucumbers, banana ketchup and crispy shallots, served with Hale Pele slaw.

Yakisoba noodles stir- fried with kimchi, bok choy, shiitake mushrooms and other veggies topped with crispy rice noodles and pickled peppers

Rum made from cane grown in Guyana

A term from the British navy for rum mixed with lime, water, and sugar

Rum made from fresh cane juice, produced on Martinique

House selected premium aged rum, with just a touch of sugar and bitters, served on a large, chilly ice cube. Simplicity and depth all in one.

Barbados, unknown. A strange name for an amazing drink blending complex spiced falernum and rich blackstrap rum.

Trader Vic, 1950s. A rare non-rum drink from Trader Vic. Bourbon mixed with the trader’s signature sweet & sour blend of orange, lemon, and orgeat.

Jasper Lefranc, Jamaica, 1970s. A spiced up spin on the daiquiri all the way from Montego bay! Overproof Jamaican rum, lime, and allspice dram. served up and chilly.

Trader Vic’s, 1940s. A lovely tipple from Trader Vic featuring aged demerara rum and a blend of passion fruit, vanilla and citrus. Rum speaks, we giggle.

Cuba, early 1900s. The cuban classic made with light rum, crisp lime, and a dash of B.G.Reynolds’ rich demerara syrup

Don the Beachcomber, Los Angeles, 1937.  A big, toothsome, fruity bite of grenadine, falernum and plenty of dark jamaican and overproof rum, served complete with a snake in the grass.

Kuala Lumpur Hilton, 1978. Blackstrap rum, fresh pineapple juice, and a touch of amaro make this an exotic, mysterious flavor sensation.

Don the Beachcomber, Los Angeles, 1937.  A flavorful sensation of aged rum, fresh citrus and aromatic spices, featuring B.G. Reynolds’ Son’s spices #2, a long lost secret ingredient enjoyed again at Hale Pele!

Pieces of Eight Restaurant, Marina del Rey, 1962. A tart and tasty refresher featuring B.G.Reynolds' passion fruit syrup, smooth white rum and fresh lemon and lime.

Queens Park Hotel, Trinidad, 1930s. Bright mint, crisp white rum, tart lime, a touch of sugar, and a big topping of bitters make this “the most delightful form of anesthesia given out today.”

Joe Scialom, Shepheard’s Hotel, Cairo, 1942. Gin and bourbon mix with B.G.Reynolds’ lime cordial and ginger beer for a tall refresher that's slightly sweet with a crisp bite.

Hawaii, 1970s. Vodka, rich coconut and tropical pineapple blend together in this delicious trip to paradise.

Pat O'Briens, New Orleans, 1940s. The toast of new Orleans! We take the original formula to heart, mixing dark Jamaican rum, fresh lemon juice, and B.G.Reynolds’ passion fruit syrup. fruity and tart blended heaven!

Soggy Dollar Bar, BVI, 1970s. A big and bold blended concoction made with tropical citrus, a navy rum blend and rich coconut, topped with a zest of aromatic nutmeg.

Mai Kai, Ft. Lauderdale, 1960s. A particularly potent potable inspired by the islands. overproof rum, B.G.Reynolds’ falernum, and fresh lime chill in a heap of crushed ice. let it sit for a moment, it just keeps getting better.

Don the Beachcomber, Los Angeles, 1941. Set all three sheets sailing in the breeze with this powerful potion, featuring a trove of aged rums, fresh-squeezed lime, grapefruit, and a rich blend of allspice and honey.

Don​ the Beachcomber, Los Angeles, 1940s. One of our most complex and delicious drinks. Martinique rhum, allspice, honey, and citrus make this rhum rhapsody really sing!

Mai Kai, ft. Lauderdale, 1960s. Get ready for take-off with this strong blend of barrel-aged gold rum, blackstrap rum, fresh-squeezed lime, B.G.Reynolds’ cinnamon syrup, and Falernum. Served flaming!

Disney’s​ Polynesian Village Resort, Orlando, 1970s. Guava puree, coconut rum, pineapple, and lime create a silky smooth sensation! It's everyone's new favorite!

Forbidden island, 2007. A luscious tropical nectar developed by Martin Cate. Orgeat, rum, peach brandy, passion fruit, and a few mysteries of the orient make this tasty tipple for two really stick to you. Serves 2

Don the Beachcomber, St. Paul, 1970s. Bring some friends and grab a straw! our own take on the classic communal cocktail featuring a potent blend of aged and spiced rums, tangy grapefruit, lime, and spices. garnished with fresh fruit, beautiful flowers, and plenty of fire with a cinnamon ka-boom. serves 2-4

We have a rotating selection of 4 microbrew beers, seasonal ciders, and housemade beverages on tap. See our specials for today’s selection.

Red, white, or sparkling white available.

A mixture of passion fruit, vanilla, and fresh-squeezed citrus to tantalize the tastebuds.

All the luscious flavor of coconut and pineapple, blended into a rich, creamy drink.