Blue Hawaii

A tropical classic from 1957 with a modern twist — Anders swaps vodka for rhum agricole to add grassy depth to this pineapple-forward blue cocktail. Fresh citrus and quality blue curaçao elevate it well beyond its gimmicky reputation.

smart_display Published 2024-08-30 download Extracted 2026-04-04

5m Prep

5m Total

1 Servings

cocktail tropical hawaiian rum blue-curacao pineapple tiki shaken classic citrus summer

Ingredients

1 oz Kōloa Kaua'i White Rum (or any light Spanish-style rum)
0.5 oz Clément Canne Bleue Rhum Agricole optional
0.75 oz Giffard Blue Curaçao
3 oz fresh pineapple juice (freshly pressed)
0.75 oz fresh lime juice (freshly squeezed)
0.5 oz semi-rich simple syrup (1.5:1 sugar:water)
for garnish pineapple slices optional
for garnish pineapple fronds (can be frozen for future use) optional
1 piece cocktail umbrella optional

Steps

1

Add 1 oz light rum and 1/2 oz rhum agricole to a cocktail shaker.

Tip: Any light Spanish-style rum works if you don't have Kōloa. You can use 1.5 oz of light rum instead of the rhum agricole split if preferred.

~1 min
2

Add 3/4 oz blue curaçao to the shaker.

Tip: Use a quality blue curaçao that tastes of orange on its own — avoid the cheapest bright blue bottles. Giffard is a reliable choice.
3

Add 3 oz fresh pineapple juice, 3/4 oz fresh lime juice, and 1/2 oz semi-rich simple syrup.

Tip: Use the freshest pineapple juice possible. Lemon juice can be substituted for lime in a pinch.

~1 min
4

Add a few large ice cubes and shake well to chill and aerate the cocktail.

Tip: Don't over-dilute — a quick vigorous shake is enough. If you have a milkshake blender, use that instead for an extra fluffy texture. Alternatively, add crushed ice and do a whipped shake.

~1 min
5

Fill a hurricane glass with crushed ice.

Tip: Use a 13 oz or larger hurricane glass — there is good volume in this cocktail.
6

Strain the cocktail through a Hawthorne strainer into the glass over the crushed ice.
7

Garnish with pineapple slices (one leaning outward, one leaning inward), pineapple fronds, a cocktail umbrella, and a straw.

Tip: You can freeze pineapple fronds so you always have them on hand. Adding an orchid makes it extra Hawaiian.

~1 min

Nutrition (per serving)

220

Calories

Protein

28g

Carbs

Fiber

Cultural Context

The Blue Hawaii was created in 1957 by bartender Harry Yee at the Kaiser Hawaiian Village Resort (now the Hilton Hawaiian Village) in Honolulu. It was commissioned by a representative of the Bols brand to promote their blue curaçao. The name was inspired by a 1937 Bing Crosby song from the film 'Waikiki Wedding', as Yee was a devoted Bing Crosby fan. Yee went on to invent numerous other Hawaiian classics including the Tropical Itch, the Banana Daiquiri, and the Hawaiian Eye. The cocktail spawned countless blue tropical variations and became an enduring symbol of mid-century tiki culture.