Duke's Blue Hawaiian Recipe
This truly tropical masterpiece blends Bacardi Superior White Rum, pineapple juice, Blue Curaçao and Coco Real.
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Combine and shake
Fill a cocktail shaker halfway with ice (about 1 cup). Pour in 2 oz Bacardi Superior, 3 oz pineapple juice, 1 oz Blue Curaçao, 1 oz Coco Real (cream of coconut), and 0.5 oz fresh lime juice. Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and the mixture is well chilled and slightly frothy.
Serve
Fill a chilled highball or hurricane glass with fresh ice. Strain the shaken cocktail into the glass, allowing the bright blue color to settle. If you prefer a slightly blended, slushier texture, pour the shaken mixture into a blender with 1 cup of ice and pulse briefly until lightly crushed, then pour into the glass.
Garnish
Skewer a maraschino cherry and a pineapple wedge on a cocktail pick and place on the rim of the glass. Add a cocktail umbrella if desired. Optionally rub the pineapple wedge on the rim before garnishing for extra aroma.