Blue Hawaii (cocktail)
| Cocktail | |
|---|---|
 Frozen Blue Hawaii at Gold Spike bar near Union Square, San Francisco | |
| Type | Mixed drink |
| Base spirit | |
| Served | On the rocks: poured over ice |
| Standard garnish | pineapple or orange quarter slice, maraschino cherry |
| Standard drinkware |  |
| Commonly used ingredients |
|
| Preparation | Combine all ingredients with ice, stir or shake, then pour into a hurricane glass with the ice. For garnish score pineapple or orange slice with a knife and insert onto rim of glass; optionally use toothpick or cocktail umbrella to spear maraschino cherry through center and attach to top of fruit slice; otherwise float cherry on top of ice! |
| Notes | For best results do not use bottled sweet and sour mix, but rather make your own at the bar with fresh citrus juice and simple syrup. This advice applies to any drink that calls for sweet and sour. |
The Blue Hawaii is a tropical cocktail made of rum, pineapple juice, Blue Curaçao, sweet and sour mix, and sometimes vodka.
History and popularity
The Blue Hawaii was invented in 1957 by
Curaçao liqueur. After experimenting with several variations, Yee settled on a version somewhat different from the most popular version today, but with the signature blue color, pineapple wedge, and cocktail umbrella.[2]
The name "Blue Hawaii" is related only indirectly to the 1961
Trader Vic, did much to popularize a faux Hawaiian tiki culture
, both in Hawaii and on the Mainland. The era was immediately pre-statehood, a time when Hawaii was thought of by most Americans as playground for the rich.
Preparation and variations
A Blue Hawaii is typically served on the rocks. There are many variations in preparation, presentation, and ingredients. Hence, it is often blended with ice, margarita-like, to be served as a frozen cocktail. Many variations of glassware are used, the more whimsical the better: tiki mugs, cocktail glasses, parfait glasses, or carved-out coconuts or pineapples.
The base liquor is usually light
Malibu Rum may eliminate the need for crème of coconut, or the coconut flavor may be omitted entirely (coconut milk, a very different product, should not be used). The Blue Hawaii and the Blue Hawaiian are different drinks; the Blue Hawaii does not use any coconut. Some venues will attempt to pass off their “version” without the pineapple in favor of sour mix. Any respectable moderately stocked bar should be able to recreate the authentic Blue Hawaii. Seemingly the only constant is the name and the blue Curaçao.[3]
Because it is easy and inexpensive to make, it is often served as a
light rum, a bottle of blue curacao, a can of pineapple juice, and a bag of ice, mixed together in a punchbowl
. The Blue Hawaii is seasonal, often considered a warm weather drink. Occasionally, because it contains yellow pineapple juice, the Blue Hawaii will have a green coloration instead.
See also
References
- ^ Rick Carroll. "Harry Yee, King of Tropical Cocktails". kevdo.com. Retrieved 2007-07-03.
- ^ Lance Tominaga. "Tropical drinks, part of the Hawaiian experience". alohahawaii.com. Retrieved 2007-07-03.
- ^ Jason Tesauro and Phineas Mollod (2007-06-03). "My blue heaven". the Sunday Paper. Archived from the original on 2007-10-10. Retrieved 2007-07-03.