Blue Hawaiian
ClassicRum, pineapple, and coconut under a blue tropical sky.
Creamy, tropical, and gentle. Coconut cream and pineapple do most of the talking, with white rum keeping it light and blue curaçao adding a thread of orange under the sweetness. Frothy and easygoing, the colour of a lagoon at midday.
Ingredients
- 1 oz White Rum
- 0.75 oz Blue Curaçao
- 2 oz Pineapple Juice
- 1 oz Coconut Cream
- Pineapple wedge · optional garnish
Method
- 1
Add every ingredient to a shaker with plenty of ice.
- 2
Shake hard until frothy and well chilled.
- 3
Pour unstrained into a hurricane glass filled with crushed ice.
- 4
Garnish with a pineapple wedge.
The Story
The Blue Hawaiian was created by Harry Yee, the legendary head bartender of the Hilton Hawaiian Village in Honolulu, who put blue curaçao to work behind the bar in the 1950s. Built on rum, pineapple, and coconut cream, it is essentially a Piña Colada painted the colour of the Pacific — a tiki-era postcard in a glass, and a fixture of Hawaiian resort bars ever since.
Recipe card
The whole recipe in one shareable image.
