Ingredients
- 45 ml white rum
- 30 ml blue curacao Bols or Marie Brizard
- 90 ml pineapple juice fresh if possible
- 30 ml cream of coconut Coco Lopez
- 1 wedge pineapple garnish
- 1 piece maraschino cherry garnish
Instructions
- Combine rum, blue curacao, pineapple juice and cream of coconut in a shaker with ice.
- Shake hard for 10-12 seconds.
- Pour over crushed ice in a hurricane glass.
- Garnish with a pineapple wedge and a maraschino cherry on the rim.
- Add a paper umbrella if you have one. The drink demands it.
Notes
Where it came from
The Blue Hawaiian Cocktail was created in 1957 by Harry Yee, a legendary bartender at the Hilton Hawaiian Village in Waikiki. Commissioned by a Bols distiller to create a drink using their Blue Curaçao, Yee mixed it with rum, pineapple juice, and cream of coconut to make a vibrant, tropical concoction. It quickly became a signature drink of the islands.
This drink is a direct descendant of the Piña Colada, sharing the same base of rum, pineapple, and coconut. Its distinct blue hue, however, comes from Blue Curaçao, setting it apart from its creamy cousin. It is a quintessential tiki-adjacent drink, relying on fruit, rum, and a striking visual.
You order a Blue Hawaiian when you are on vacation, ideally somewhere warm with a view of the ocean. It is a resort staple, a cruise ship favorite, and a go-to for backyard barbecues or themed parties. It is a drink for fun, not for quiet contemplation at a speakeasy.
What it tastes like
The Blue Hawaiian delivers a full-on tropical assault. Sweet pineapple juice provides the dominant fruity base, complemented by the creamy, sweet notes of coconut. Blue Curaçao adds a subtle orange zest and a touch more sweetness, while the rum grounds it with its boozy warmth. Fresh lime juice is crucial for cutting through the richness, keeping it from becoming cloying.
This drink clocks in at around 10-12% ABV, making it roughly twice as strong as a standard beer. It is potent enough to get the party started, but smooth enough that you might not notice until you are already on your second. It is a vacation drink, so pace yourself.
The technique
Combine light rum, Blue Curaçao, pineapple juice, cream of coconut, and fresh lime juice into a shaker with ice. Shake hard until well chilled, about 15-20 seconds. Strain the mixture into a hurricane glass or a tall highball filled with fresh ice. Garnish with a pineapple wedge and a maraschino cherry. Serve immediately.
The key here is fresh lime juice. Without it, the drink becomes a syrupy mess. That splash of acidity is what balances the sweetness of the fruit and coconut, making it refreshing instead of just sugary.
Ingredient Spotlight
The bottles that make or break this drink.
Blue Curaçao
- Use
- Any decent quality Blue Curaçao works here. Bols, Drillaud, or Giffard will get the job done. The color is the main event.
- Skip
- Do not substitute with regular orange liqueur and food coloring. The flavor profile will be off, and you are missing the point.
- Why
- This is the signature ingredient, providing both the iconic color and a subtle bitter orange note that distinguishes the drink.
Cream of Coconut
- Use
- Coco Lopez is the industry standard for a reason. Its consistency and sweetness are perfectly calibrated for tropical drinks.
- Skip
- Do not use coconut milk or coconut cream from a can. They are too thin and lack the necessary sweetness and emulsifiers.
- Why
- It provides the essential creamy texture and rich coconut flavor that makes the drink feel indulgent and tropical, a critical component of its Piña Colada heritage.
Three Variations
Three real ways bartenders riff on this drink.
Frozen Blue Hawaiian
- A frosty, blended escape
- Combine all ingredients with about 1 cup of ice in a blender and process until smooth. Serve in a chilled hurricane glass.
Clear Blue Hawaiian
- Lighter, brighter, less creamy
- Omit the cream of coconut for a less rich, more juice-forward drink. It will be less opaque and more refreshing for some palates.
Blue Hawaiian Margarita
- Tequila takes the wheel
- Swap the light rum for blanco tequila. The agave notes play well with the pineapple and lime, giving it a distinct, zesty kick.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Regular orange liqueur like Triple Sec or Cointreau will work for the flavor, but you will lose the signature blue color.
Try a splash of coconut rum or a small amount of simple syrup with a dash of coconut extract. It won't be as creamy, but it will get the flavor across.
Use bottled lime juice in a pinch, but be prepared for a less vibrant and balanced taste. Fresh is always best.
A tall highball or even a large wine glass will do the trick. Presentation is less critical than the taste.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Blue Hawaiian Cocktail?
A Blue Hawaiian Cocktail typically contains light rum, Blue Curaçao, pineapple juice, cream of coconut, and fresh lime juice.
Is Blue Hawaiian a strong drink?
Compared to a beer, yes. It usually contains around 10-12% ABV, which is about double the strength of a standard lager. Drink responsibly.
What does a Blue Hawaiian taste like?
It tastes like a sweet, tropical paradise. Expect dominant pineapple and coconut flavors, with a hint of citrusy orange from the Blue Curaçao, balanced by a touch of tart lime.
What is the difference between a Blue Hawaiian and a Blue Hawaii?
They are essentially the same drink. The name 'Blue Hawaii' was the original, created by Harry Yee. 'Blue Hawaiian' is a popular alternative name that stuck.
Can I make a Blue Hawaiian without alcohol?
Yes, you can make a virgin version by omitting the rum and Blue Curaçao. Replace the Blue Curaçao with a blue-colored syrup or blue food coloring and a dash of orange juice.
Why is my Blue Hawaiian not blue enough?
The intensity of the blue color depends on the brand and amount of Blue Curaçao used. Some brands are more vibrant than others. You can always add a tiny drop of blue food coloring if you are chasing that electric hue.
What rum is best for a Blue Hawaiian?
A light or white rum is traditional and works best. Avoid dark or spiced rums, as their flavors will overpower the delicate tropical notes of the drink.
Do I have to use cream of coconut?
No, you can omit the cream of coconut for a 'Clear Blue Hawaiian.' It will be less creamy and slightly tarter, but still a delicious tropical drink.
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