Tahitian Cocktails

April 27, 2020 in Experience

Tahitian Vanilla Cocktails and Mocktails

Tahitian vanilla is a sensual and heady ingredient to add to any cocktail or mocktail. Mix it with ingredients already in your pantry for a hint of the exotic or blend it with island flavors like coconut and mango to be utterly transported to The Islands of Tahiti!

Tahitian Vanilla Punch

This punch is an island classic, a Tahitian spin on the traditional Maitai. It is made with fresh juices, dark rum, light rum, lime and authentic Tahitian vanilla. Store bought juices will work just fine! On the other hand, the Tahitian bean just cannot be replaced.

Tahitian vanilla

©Tahitian Gold

Total Pre Time: 15 Minutes / Makes 12 Servings 

Equipment Needed: 

  • Large pitcher or punchbowl 
  • Wooden spoon or rubber spatula for mixing
  • Bowl for Vanilla sugar


  • 4 cups fresh pineapple juice
  • 4 cups orange juice
  • 2 cups dark rum
  • 2 cups white rum 
  • 1 cup Tahitian vanilla bean simple syrup (see recipe below)
  • 3 limes
  • ¼ cup Tahitian Gold’s Tahitian vanilla sugar 
  • Ice cubes

Garnish, Optional: Orange Slices on top 


  1. Make Tahitian vanilla bean syrup and set aside. 
  2. Add all ingredients, including cut pieces of vanilla bean from simple syrup into large pitcher or punchbowl and mix.
  3. Let rest overnight in refrigerator. 
  4. When ready to serve, run half a lemon on each glass rim and carefully dip into bowl with Tahitian Gold Vanilla Sugar.
  5. Pour over ice and serve. 

Voila! Enjoy it Tahitian style…
Always Drink Responsibly. 

Tahitian vanilla bean syrup

Make this syrup a day before to allow for the fullest infusion of vanilla (this will make a difference)


  • 1 cups sugar 
  • ½ cup water 
  • 1 Tahitian Vanilla bean


  1. Place the sugar and water into a small saucepan and bring to a boil.
  2. Lower heat to medium and simmer, stirring occasionally until the sugar is dissolved (approximately 3 to 5 minutes)
  3. Remove the saucepan from heat and let cool for 20 minutes.
  4. Slice the vanilla bean lengthwise, scrape out the seeds and add to warm syrup.
  5. Chop leftover bean into 1” pieces, add to the syrup and mix well.
  6. Let cool completely and keep at room temperature overnight.

Note: Syrup can be stored in an airtight container in the refrigerator for up to a month.

Premium Tahitian Vanilla Bean Lemonade 

This recipe combines the flavor of freshly squeezed tart lemons with the delicate floral notes of Tahitian vanilla to create an exquisite citrus beverage.

©Tahitian Gold


Total Pre Time: 20 Minutes / Makes 8-10 Servings 

Suggested Equipment: 

  • Saucepan 
  • Wooden spoon or rubber spatula to stir 
  • Large pitcher 
  • Cheesecloth for straining vanilla bean syrup
  • Bowl for vanilla sugar 
  • 8-10 glasses 


  • Juice of 6 – 8 lemons (depending how “tart” you like your lemonade) 
  • 1 lemon, cut in half 
  • 10 cups of water 
  • 1 cup Tahitian vanilla bean syrup (see recipe below)
  • Lemon slices for garnish 
  • ¼ cup Tahitian Gold’s Tahitian vanilla sugar 


  1. In a large pitcher, mix together lemon juice and 8 cups of water.
  2. Add Vanilla Bean Syrup a little at a time to adjust to your taste preference for sweetness.
  3. If too “tart”, slowly add the remaining 2 cups of water, once again to your taste preference.
  4. Refrigerate to chill. 
  5. When ready to serve, take 8 – 10 glasses, run half a lemon on each rim and carefully dip into a bowl with Tahitian Gold Vanilla Sugar.
  6. Pour in lemonade add a lemon slice on top. 

Voila! Enjoy! 

Vanilla Bean Syrup 


  • 1 cup sugar 
  • 1 cup water 
  • 2 – 3 slices of lemon peel 
  • 1 Tahitian vanilla bean. 
  • Pinch of kosher salt 


  1. Put all ingredients (except vanilla bean) in a saucepan and bring to a boil on stove.
  2. Stir occasionally. 
  3. When sugar is completely dissolved, simmer for about 5 – 10 minutes to allow for the lemon peel to flavor the sugar syrup. Be careful not to burn the lemon peel.
  4. Remove from stove and cool for 20 minutes.
  5. Slice the vanilla bean lengthwise, scrape out the seeds, chop the two halves finely and add everything to syrup.
  6. Add salt, stir and cool. Cover and set aside for at least 24hrs for the vanilla bean to fully infuse.
  7. Just before use, filter out fibers using cheesecloth. Store the rest in the refrigerator for up to one month. 

Mango Tahitian Vanilla Smoothie

The combination of ripe mango and real Tahitian vanilla create a fabulous ice-cold smoothie with a tropical taste and no added sugar.

Tahitian Vanilla

©Tahitian Gold

Prep Time: 5 Minutes
Makes 1 Serving


  • 1 cup of frozen ripe and sweet mango chunks
  • ¼ cup plain, unflavored yogurt
    Note: If you prefer less of a “tang” use Greek yogurt
  • ½ cup almond milk 
  • 1/4 tsp “Tahitian Classic” whole vanilla bean paste



  1. Place all of the ingredients into a blender and blend for about 1 min or until smooth.
  2. Pour into your fanciest cocktail glass and enjoy.

Voila! Mango à la vanille!

Recipes courtesy of Tahitian Gold