Not to be confused with the Blue Hawaiian (which contains cream of coconut), this drink harkens back to 1957, when legendary bartender Harry Yee at the Hilton Hawaiian Village invented it to show off the gorgeous blue color of a new curaçao Bols brought to him.
If you don’t have the blue stuff, you can use orange curaçao (or triple sec, or orange shrubb), with a drop or two of blue food dye added.
- ¾ part Light rum or Coconut rum or Citrus rum
- ¾ part Citrus vodka or Vodka
- ½ part Blue curaçao or Orange curaçao or Shrubb or Triple sec
- 3 part Pineapple juice
- ½ part Lemon juice or Lime
- ½ parts Simple syrup or Pineapple syrup
Shake all ingredients with ice, and strain into a tall ice-filled glass. You can also make it as a frozen drink – just add the ingredients plus one glass of ice to a blender and put it on the highest setting, until you can’t hear any more large chunks banging around.
Like most tropical drinks, this one will bear its weight in silly garnishes – but we think it’s just as classy served on the rocks with a slice of pineapple.
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