Blue Lagoon
ClassicA Parisian highball the colour of a tropical sea.
Bright, fizzy, and easy. Lemon-lime soda and a squeeze of fresh lemon keep it crisp and tart, while blue curaçao adds sweetness and its signature orange note over clean vodka. Long, refreshing, and vividly blue.
Ingredients
- 1.5 oz Vodka
- 1 oz Blue Curaçao
- 4 oz Lemon-Lime Soda
- 0.25 oz Fresh Lemon Juice
- Orange wheel · optional garnish
Method
- 1
Fill a highball glass with ice.
- 2
Add the vodka and blue curaçao.
- 3
Top with lemon-lime soda and a squeeze of fresh lemon.
- 4
Stir gently and garnish with an orange wheel.
The Story
The Blue Lagoon is credited to Andy MacElhone at Harry's New York Bar in Paris, around the late 1960s — a simple, striking highball built to show off the then-fashionable blue curaçao. Vodka and curaçao over ice, lengthened with lemonade, it became one of the drinks that defined the electric-blue cocktail era and still turns up wherever a bar wants a splash of colour.
Recipe card
The whole recipe in one shareable image.
