Blue Hawaiian
Bright coconut, crisp pineapple and a sea of blue curaçao — a tropical drink that tastes like a holiday.
Ingredients
- Rum, coconut rum45 ml
- Blue curaçao, blue curaçao30 ml
- Pineapple juice60 ml
- Coconut cream30 ml
- Pineapple, for garnish (optional)1 wedge
- Cocktail cherry, for garnish (optional)1 whole
Method
- Add the rum, blue curaçao, pineapple juice, crushed ice and coconut cream to a blender.
- Blend until smooth and creamy — or shake hard with ice if you prefer a classic version on the rocks.
- Pour the drink into a chilled hurricane or highball glass.
- Garnish with a pineapple wedge and a cocktail cherry, and serve at once.
About this drink
The Blue Hawaiian emerged during the twentieth-century tiki wave as a sweeter, creamier sister to the Blue Hawaii, created by Harry Yee in Hawaii in 1957. Where the original uses sweet and sour, the coconut cream here gives a rounded, almost milkshake-like body that made the drink a staple of pool-bar menus worldwide. Its colour is pure theatre — the blue in curaçao comes entirely from colouring, not flavour.
