Blue Hawaiian Recipe

Chill glass

Place a hurricane or large highball glass in the freezer for 5–10 minutes (or fill with ice water while you prepare the drink) to chill.

Combine ingredients

Add light rum (2 oz), blue curaçao (1 oz), cream of coconut (1 oz), fresh pineapple juice (2 oz), and fresh lime juice (0.5 oz) to a cocktail shaker. Add cracked ice (about 1/2 cup) to the shaker to properly chill and dilute the drink.

Shake

Secure the shaker lid and shake vigorously for 10–15 seconds, until the outside of the shaker is very cold and slightly frosted.

Prepare serving glass

If you chilled the glass with ice water, discard the ice water. Fill the chilled hurricane or highball glass with crushed ice (about 1 cup).

Strain and build

Strain the shaken mixture over the crushed ice in the prepared glass. The blue curaçao will give the drink its signature bright blue color—ensure an even pour so color is uniform.

Taste and adjust

Taste briefly. If the cocktail is too rich, add a splash (approximately 0.25–0.5 oz) more pineapple juice or a few ice cubes to adjust dilution. If you prefer a sweeter, creamier profile, add an extra 0.25–0.5 oz of cream of coconut and gently stir.

Skewer a maraschino cherry and a pineapple wedge (and optional lime wheel) on a cocktail pick and rest it on the rim. Alternatively, thread the cherry into the pineapple wedge and perch it on the glass. Serve immediately with a straw.

For a frozen Blue Hawaiian, add light rum (2 oz), blue curaçao (1 oz), cream of coconut (1 oz), pineapple juice (2 oz), lime juice (0.5 oz) and 1.5 cups ice to a blender. Pulse until smooth. If too thick, add up to 1 oz additional pineapple juice. Pour into a chilled glass and garnish as above.