Blue Bayou Recipe

Chill glass

If desired, place a highball or Collins glass in the freezer for 5–10 minutes to chill while you gather ingredients.

Measure and prepare all ingredients: juice the lime, cut a pineapple wedge and lime wheel, and have a maraschino cherry ready.

Fill a cocktail shaker or mixing tin with crushed ice (about 1 cup).

Add 2 oz light rum, 0.5 oz blue curaçao, 2 oz pineapple juice, 0.5 oz fresh lime juice, and 0.5 tsp simple syrup into the shaker.

Add 1 dash Angostura bitters (this adds depth and balances sweetness).

Secure the shaker lid and shake vigorously for 10–12 seconds until the outside of the shaker is very cold and the mixture is well-chilled.

Remove the chilled glass from the freezer (if used) and fill it with fresh crushed ice or ice cubes.

Double-strain the contents of the shaker into the prepared glass to remove shards of ice and small pulp (use a Hawthorne strainer and fine mesh if available).

Garnish the drink by skewering the pineapple wedge, maraschino cherry, and lime wheel on a cocktail pick and resting it on the rim.

Serve immediately with a straw. Optionally, give the guest a small stirrer to adjust sweetness.