Lava Flow is a Hawaiian cocktail with numerous variations. It can be blended or shaken. The blended version is typically made with a combination of coconut rum, light rum, pineapple juice, coconut cream, bananas, and frozen strawberries.

In order to prepare it, rums and strawberries are blended separately from other ingredients, but they are later combined in a collins or hurricane glass so that the strawberries swirl in the drink, creating an effect similar to that of lava flow. If shaken, strawberries and a slice of banana should be muddled in the bottom of a glass, then combined with ice and shaken coconut cream, pineapple juice, and rum.

The cocktail is then garnished with a pineapple wedge and a paper parasol, if desired.

Bay Breeze is a refreshing cocktail with Hawaiian origins. It consists of vodka and cranberry juice as its base, with an addition of pineapple juice. This elegant, layered cocktail is sometimes also referred to as Downeaster, Hawaiian Sea Breeze, or Paul Joseph.

The tropical cocktail is constructed by gently building layers of ingredients in a glass, starting with the ingredients which have the highest sugar content (poured over ice) and subsequently adding other components with lower sugar content on top.

Bay Breeze is typically served without stirring in a highball glass, and it is garnished with a slice of pineapple, lime, or orange.

The famous tropical cocktail known as Blue Hawaii is made with a combination of rum, pineapple juice, curaçao, and sweet and sour mix. Vodka can also be added to the combination as well. The ingredients are stirred or shaken with ice, and the cocktail is garnished with a cocktail cherry and pineapple or orange slices.

A single cocktail umbrella is also preferred, but it is not mandatory. It is believed that the first version of Blue Hawaii was invented in 1957 in Waikiki by a bartender named Harry Yee. The cocktail is nowadays mostly associated with summer and warm weather.

Kona coffee is a highly prized, gourmet Arabica coffee grown exclusively in the Kona district on the Big Island of Hawaii. Nestled along the fertile volcanic slopes of Mauna Loa and Hualālai, Kona coffee thrives in a unique microclimate characterized by rich volcanic soil, warm morning sunshine, gentle afternoon cloud cover, and frequent light rainfall.

These ideal growing conditions allow the coffee cherries to mature slowly, enhancing their natural sweetness and complexity. The history of Kona coffee dates back to 1828, when Samuel Ruggles, an American missionary, introduced Coffea arabica plants to the region from Brazil. 

Often found in Chinese-Polynesian restaurants, Scorpion Bowl is a mixed drink made with a combination of fruit juices, different types of rum, grenadine, gin, and vodka, although there are numerous variations and recipes for this Tiki concoction.

The first recipe for the cocktail can be found in Trader Vic’s Book of Food and Drink from 1946, where it is described as a combination of gin, brandy, white wine, lemon juice, orange juice, and orgeat. In order to prepare it, all ingredients should be combined in a large bowl over cracked ice, and the mixture is then left to stand for at least two hours, allowing for proper dilution.

This variation on the popular Piña Colada is prepared with a combination of rum, melon liqueur, coconut cream, kiwis, pineapple juice, whipped cream, and crushed ice. However, there are many version of Kiwi Colada, and it can even be prepared in a non-alcoholic version.

In order to prepare the drink, all ingredients should be blended until smooth, then poured into a cocktail glass, which can be garnished with kiwi slices, if desired.

Okolehao is the only native Hawaiian spirit. Often dubbed as Hawaiian moonshine, it is distilled from fermented roots of ti plant (also known as oke). The history of the drink is ancient and vague, but it is believed that it gained its final form in the late 1700s with the introduction of distilling techniques.

Before that, the crude, original version was mostly made as a potent brew. This distilled spirit was familiar on the islands until two imposed prohibitions—a local one introduced in 1818 by King Kamehameha that was lifted in 1833, and the national prohibition in 1920.