Lena Savoie
The Blue Hawaiian is a vibrant, tropical cocktail that embodies summer fun. It is made with rum, cream of coconut, pineapple juice, and blue Curaçao liqueur, which gives the drink its iconic blue colour. The Blue Hawaiian is often confused with the Blue Hawaii, which does not contain coconut. The Blue Hawaiian is typically served in a hurricane glass with ice and garnished with a slice of pineapple and a maraschino cherry. It can also be served as a frozen drink by blending all the ingredients with ice until smooth.
| Characteristics | Values |
|---|---|
| Base Alcohol | Light Rum |
| Other Alcohol | Vodka |
| Liqueur | Blue Curaçao |
| Flavors | Coconut, Pineapple |
| Garnish | Pineapple Wedge, Maraschino Cherry, Cocktail Umbrella |
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What You'll Learn
Blue Curaçao
The Bols distillery, founded in 1575 in Amsterdam, is credited with creating the first blue Curaçao liqueur in 1912. The liqueur was originally known as Crème de Ciel ("cream of the sky"), likely a reference to the 1907 musical "Miss Hook of Holland". The Bols company says that Lucas Bols (1652–1719) developed a laraha-based liqueur after discovering that an aromatic oil could be extracted from the unripe peel of bitter oranges.
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Rum
The Blue Hawaiian is a vibrant, tropical cocktail that is perfect for summer days. It is typically made with rum, cream of coconut, pineapple juice, and blue Curaçao liqueur, which gives the drink its iconic blue colour.
The Blue Hawaiian is often confused with the Blue Hawaii, a similar cocktail invented in 1957 by Harry Yee, head bartender of the Hilton Hawaiian Village in Waikiki, Hawaii. The Blue Hawaii typically includes vodka, in addition to light rum, blue Curaçao, pineapple juice, and sweet-and-sour mix. However, the Blue Hawaiian is a variation on this recipe, likely adapted from Yee's original creation.
The Blue Hawaiian is sometimes made with Malibu Rum, which has a creamy coconut flavour, eliminating the need for additional cream of coconut. The drink can also be made with coconut water or coconut milk instead of cream of coconut to lighten the cocktail and reduce its sweetness.
To make a Blue Hawaiian, combine light rum, blue Curaçao, pineapple juice, and cream of coconut in a shaker with ice. Shake until well-chilled, then strain into a hurricane glass over crushed or pebble ice. The drink can also be made frozen by blending all the ingredients with ice until smooth and pouring into a chilled glass.
The Blue Hawaiian is a fun and refreshing cocktail that embodies the flavours of summer and tropical beaches. Whether enjoyed poolside or after work, it's sure to transport you to a sunny island getaway.
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Vodka
The Blue Hawaii is a tropical cocktail that was invented in 1957 by bartender Harry Yee at the Hilton Hawaiian Village in Waikiki, Honolulu, Hawaii. It is said that a sales representative of Dutch distiller Bols asked Yee to design a drink that featured their blue-coloured liqueur, Blue Curaçao.
The Blue Hawaiian is a different drink from the Blue Hawaii, although the two are often confused. The Blue Hawaiian is an adaptation of Yee's Blue Hawaii and is sometimes referred to as a Swimming Pool or a doctored Piña Colada.
The base liquor in a Blue Hawaii is usually light rum, but vodka may be partially or completely substituted according to taste. The drink also includes blue curaçao, pineapple juice, and sweet-and-sour mix. The ingredients are typically shaken with ice and strained into a tall glass, but the drink can also be prepared by blending all the ingredients together.
The Blue Hawaiian, on the other hand, includes light rum, pineapple juice, lemon juice, cream of coconut, and blue curaçao. The drink is shaken with ice and strained into a hurricane glass over pebble ice, or blended with ice for a frozen version.
While the Blue Hawaiian is typically made with rum, some recipes suggest using a flavoured rum or vodka such as Malibu Rum, which may eliminate the need for crème of coconut.
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Pineapple juice
The Blue Hawaiian is often confused with the Blue Hawaii, a similar cocktail invented by bartender Harry Yee in 1957. The Blue Hawaii typically includes vodka and does not use cream of coconut. While the two drinks share a name and a colour, they have distinct ingredients and histories.
The combination of pineapple juice with other ingredients creates a delightful blend of tropical flavours. The sweetness of the pineapple juice complements the creamy coconut flavour and the zesty citrus notes of Blue Curaçao. When mixed with ice and blended until smooth, the Blue Hawaiian becomes a frozen treat, perfect for hot summer days.
While the precise origins of the Blue Hawaiian are unknown, it is believed to have originated in Hawaii in the 1950s. The drink has become a popular summer cocktail, evoking images of beaches, sunshine, and tropical escapes. The vibrant colour and unique flavour profile of the Blue Hawaiian have made it a well-loved and iconic cocktail around the world.
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Cream of coconut
The Blue Hawaiian is a vibrant, tropical cocktail that embodies summer fun and is perfect for enjoying by the beach or poolside. It is an adaptation of the Blue Hawaii, a cocktail invented in 1957 by bartender Harry Yee in Honolulu, Hawaii. While the Blue Hawaii does not contain coconut, the Blue Hawaiian is known for its blend of tropical coconut and pineapple flavours.
The Blue Hawaiian typically includes cream of coconut, which provides the creamy sweetness and distinctive coconut flavour that the drink is known for. This is different from coconut milk, which is a less rich and thinner substitute that can be used to create a lighter version of the drink. Cream of coconut is commonly available in grocery stores, usually stocked alongside non-alcoholic mixers.
The cream of coconut is combined with pineapple juice, rum, blue curaçao, and ice to create the Blue Hawaiian. Blue curaçao, a Caribbean liqueur made from the dried peel of the Laraha citrus fruit, gives the cocktail its iconic blue colour. The drink is typically garnished with a slice of pineapple and a maraschino cherry, adding to its tropical aesthetic.
While the Blue Hawaiian is often associated with summer and tropical settings, it can be enjoyed all year round and is a perfect choice for those seeking a fun, refreshing, and fruity cocktail experience. The combination of flavours and its signature blue colour make it a unique and visually appealing drink.
It is worth noting that the Blue Hawaiian should not be confused with the Blue Hawaii, which does not traditionally include coconut. The Blue Hawaiian is a distinct cocktail in its own right, and its use of cream of coconut sets it apart from other tropical drinks.
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Frequently asked questions
The Blue Hawaiian cocktail typically includes rum, blue curaçao, pineapple juice, and cream of coconut. Some variations of the recipe may also include vodka or lemon juice.
Blue curaçao is a Caribbean liqueur made using the dried peel of the Laraha citrus fruit. It gives the Blue Hawaiian its iconic blue colour.
The Blue Hawaii typically includes vodka, light rum, blue curaçao, pineapple juice, and sweet-and-sour mix. The Blue Hawaiian, on the other hand, usually includes rum, pineapple juice, blue curaçao, and cream of coconut. The Blue Hawaii was invented in 1957 by bartender Harry Yee, while the origins of the Blue Hawaiian are less clear.
