Turquoise, frosty and loaded with pineapple, this is the drink that made blue a tropical colour. Freshly squeezed lemon and a little syrup replace the old bottled sour mix and keep it bright rather than sugary. Serve it in a hurricane glass with a pineapple wedge.
¾ oz
vodkae.g. Absolut · Smirnoff · Grey Goose · Ketel One · Belvedere
¾ oz
white rume.g. Bacardi · Havana Club · Plantation · Don Q · Flor de Caña
½ oz
blue curaçaoe.g. Bols · Marie Brizard · Giffard · DeKuyper
3 oz
pineapple juice
½ oz
lemon juice
½ oz
simple syrup
Garnish: Pineapple wedge, cherry, cocktail umbrella · Ice: Crushed ice
Blue Hawaii
Sweet and tropical with juicy pineapple, a light orange note from the curaçao and a fresh citrus finish. Light-bodied and easy to drink.
The Blue Hawaii was created in 1957 by Harry Yee, head bartender at the Hilton Hawaiian Village in Waikiki, then known as Kaiser's Hawaiian Village. The widely told story is that a sales representative for the Dutch liqueur maker Bols asked him to create a drink featuring blue curaçao.
Yee experimented with several versions and settled on a mix of rum, vodka, blue curaçao, pineapple juice and sweet and sour. The drink is not the same as the Blue Hawaiian, a later variation with cream of coconut. Its name is often associated with the 1961 Elvis Presley film Blue Hawaii, though the cocktail came first.
The Blue Hawaii uses sweet and sour mix; the Blue Hawaiian adds cream of coconut and tastes like a blue piña colada.
Harry Yee, bartender at the Hilton Hawaiian Village in Waikiki, in 1957.
Like a sweet orange liqueur; the blue colour is added.
The perfect sound
Turquoise water and swaying palms on Waikiki Beach.
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