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Blue Hawaiian, long drink. Glass: Hurricane glass

Blue Hawaiian

A sky-blue Piña Colada.

White rum, blue curaçao, cream of coconut and pineapple blended with ice: essentially a Piña Colada dyed blue, with an extra hint of orange. Sweet, creamy and showy, it is the beach drink par excellence.

  • Long drink
  • Blended
Glass
Hurricane glass
Method
Blended
Strength
Light
Time
4 min
Difficulty
Medium
Ice
No ice

Ingredients

Servings 1

Measures for 1 serving

Garnish

  • Pineapple slice
  • Maraschino cherry

Proportions

How to make

  1. Chill a hurricane glass.
  2. Pour the white rum into the blender.
  3. Add the blue curaçao.
  4. Add the cream of coconut.
  5. Add the pineapple juice.
  6. Add the lime juice.
  7. Add a scoop of crushed ice.
  8. Blend until smooth.
  9. Pour into the chilled glass.
  10. Garnish with pineapple and a cherry.
  11. Serve with straws.

The story

Origins

LegendA story passed down, not confirmed by the sources.

The Blue Hawaiian is a relative of the Blue Hawaii, created in 1957 by bartender Harry Yee at the Hawaiian Village Hotel in Waikiki, later the Hilton, at the request of Bols, which wanted to promote its blue curaçao. The Blue Hawaii, however, contains no coconut: the Blue Hawaiian is a creamier reworking, close to the Piña Colada. The origins of this version are unclear. Difford's Guide credits it, with a cautious "probably", to Don the Beachcomber in Los Angeles, without a date; other sites assign it directly to Harry Yee, probably confusing it with the Blue Hawaii. With no documents, its author and date remain uncertain.

Sources (6)

Taste profile

Sweet
4 out of 5
Fruity
4 out of 5
Creamy
3 out of 5
Citrus
2 out of 5

Variations and similar cocktails