The Blue Hawaii Cocktail is one of the forgotten classics, but still a refreshing, light, and lovely tropical drink. The original recipe is a 1957 invention by Harry Harry Yee, a bartender who, interestingly, does not drink rum. The cocktail has since evolved to have many variations by different mixologists from across the globe. One constant however that makes the blue Hawaii outstandingly refreshing is the Blue Curacao- a blue appearing liquor with a fresh mandarin scent, loaded with sugar and divine oils from dried Valencia orange peels. With such qualities, the blue curacao sure gives a superb and unique aftertaste to any cocktail it is formed of.
Here is how to make a Blue Hawaii Cocktail:
- White Rum, preferably Bacardi.
- Pineapple Juice
- Sweet & Sour Mix
- Blue Curacao
- Fill a hurricane glass with Ice cubes.
- In the glass, pour 22 ml of white rum
- Add an equal amount of vodka in the glass and allow to mix with the rum.
- Now pour in 90 ml pineapple juice.
- The next step is to add Sweet & Sour mix, 22 ml of this.
- Add in some of the Blue Curacao liquor in the cocktail.
- Now gently stir then garnish with a fresh orange or pineapple wedge.
The Blue Hawaii Cocktail was originally intended to be aqua green in colour, but depending on how blue you want your drink to be, you can keep adding the Blue Curacao liqueur. No harm in that.
Another interesting bit about Harry Yee and his genius invention is that he was the first to decorate a drink (this particular one) with an orchid flower, a practice so popular with modern-day cocktails. Harry would do anything for a good drink. So, you may as well drop in some flowers.