The Blue Hawaiian

To replicate the tropical flavors of this delightful cocktail, our Blue Hawaiian Cupcake is made with a blend of cream, fresh pineapple juice, blue curacao, and rum. The electric color is only rivaled by its dancing flavors and beautiful Pacific Ocean locales where the recipe may have come from.

Before exploring the original drinks that may have birthed the blue Hawaiian, we’ll share a recipe. Read on for a few ways to further adapt it to your tastes.

CRAFT THE COCKTAIL

Ingredients

1-½ ounces light rum
¾ ounce blue curaçao
2 ounces pineapple juice
¾ ounce cream of coconut
½ ounce lemon juice, freshly squeezed
Pineapple wedge, cherry, and cocktail umbrella to garnish

Steps

  1. Add the light rum, blue curaçao, pineapple juice, cream of coconut, and lemon juice into a shaker with ice, and shake until well-chilled.
  2. Strain into a hurricane glass over pebble ice.
  3. Garnish with a pineapple wedge, cherry, and cocktail umbrella.

WHERE DID THIS DELECTABLE DRINK COME FROM?

The blue Hawaiian is probably adapted from the blue Hawaii, which was invented in 1957 by Harry Yee, a well-known bartender in Hawaii. The story goes that a sales rep from Bols, a Dutch company, asked him to create a drink for their blue curaçao. A blue Hawaii is now made with vodka, light rum, blue curaçao, pineapple juice, and sweet and sour. The name is from Bing Crosby’s song featured in the movie WAIKIKI WEDDING; BLUE HAWAII is, of course, also an Elvis movie.

The blue Hawaiian, otherwise known as the swimming pool, can also be thought of as a kind of piña colada, since they both have light rum, pineapple, and coconut. While very little is known about when this version was first tried, there is speculation that LA-based tiki founding father Don the Beachcomber is responsible for this frequent item on tiki menus, which also offer cocktails like the mai tai.

OTHER OPTIONS TO TRY

The recipe above serves the drink over ice, but it can also be made frozen. If this recipe is a little too sweet for you, replace coconut milk for the cream of coconut. For an extra festive touch, add champagne or prosecco to make it a sparkling blue Hawaiian. You can also try substituting 7-Up for the coconut cream, though themanual.com reminds us add the soda AFTER blending. We recommend adding the cocktail umbrella after blending, too.

Fresh from our oven to yours - happy baking, um, drinking!