The Blue Hawaii cocktail was born at Honolulu’s Kaiser Hawaiian Village. In 1957, a sales representative of Dutch distiller Bols asked legendary bartender Harry Yee to design a drink that featured its blue colour of curaçao liqueur. After experimenting with several variations, Yee settled on a version somewhat different than the most popular version today but with the signature blue colour, pineapple wedge and cocktail umbrella. It was Yee who named the cocktail that shares its name with the 1961 Elvis Presley film.

There are numerous variations of this recipe, such as the Blue Hawaiian, which uses crème de coconut. But this is the authentic recipe.

Ingredients

• 30 ml vodka
• 30 ml light rum
• 15 ml blue curaçao
• 45 ml pineapple juice
• 30 ml sweet-and-sour mix
• Garnish: pineapple wedge
• Garnish: cocktail umbrella

Steps

1. Add all ingredients into a shaker with ice and shake until well-chilled. (Or blend all ingredients with ice in a blender.).
2. Strain into a Hurricane glass over crushed or pebble ice. (Or pour from blender into glass with no ice.).
3. Garnish with a pineapple wedge and cocktail umbrella.

Disclaimer- An unedited version of this recipe first appeared on liquor.com

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