Blue Hawaii Hawaiian Cocktail Recipe
In 1957 the Blue Hawaii originated in Waikiki, Hawaii and was created by Harry Yee who was asked by Bols, a Dutch distiller, to design a cocktail featuring "blue Curacao". During this time in Yee's career he was a bartender at Hilton Hawaiian Village as well as a teetotaler, so he had to rely on his customers feedback for all his concoctions. To this day he does not drink rum, and has always been more of a cognac man. His rendition of this now famous drink consist of rum, blue Curacao, pineapple juice, and sweet and sour. However many people today use vodka instead of rum or a combination of the two, this recipe is the original and will not. Although typically served on the rocks, there are many different ways to prepare and serve a blue Hawaii including blended as a tropical frozen treat.
Ingredients:
- 1 and 1/2 oz. Light Rum (I prefer Bacardi)
- 1/2 oz. Blue Curacao
- 3 oz. Pineapple Juice
- 1 oz. Sweet and Sour*
*For best results do not use Sweet and Sour mix, instead make your own using fresh citrus juice and rock candy syrup..
Preparation:
Combine all ingredients in a shaker with ice, remembering to always pour the liquor in last as to not melt the ice and water down your drink. Shake vigorously until shaker begins to freeze on the outside, now slowly pour over ice in a hurricane glass. To garnish use a pineapple or orange slice, cut with a knife and inert onto rim of glass. You can also use a cocktail umbrella to spear a maraschino cherry through center and attach to top of fruit slice. If none available, simply float the cherry on the top of the ice. And last but certainly not least, enjoy...responsibly!
