Blue Hawaiian
A tropical icon invented in 1957 at the Hilton Hawaiian Village in Waikiki. Blue curacao, coconut cream, and pineapple juice combine into a frozen or shaken paradise that tastes as good as it looks.
Ingredients
- 1 oz White rum
- 1 oz Blue curacao
- 2 oz Pineapple juice
- 1 oz Cream of coconut
- 0.5 oz Fresh lemon juice
- 1 cup Crushed ice
- pineapple wedge (garnish) garnish
- maraschino cherry (garnish) garnish
Pairs With
Serve alongside kalua pork tacos or coconut shrimp to echo the drink's tropical coconut and pineapple flavors. These dishes amplify the vacation-ready sweetness and creamy coconut character.
Instructions
Add white rum, blue curacao, pineapple juice, cream of coconut, and lemon juice to a blender
Add one cup of crushed ice and blend until smooth
Pour into a hurricane glass
Alternatively, shake all ingredients with ice and strain over fresh crushed ice for a non-blended version
Garnish with a pineapple wedge and a maraschino cherry on a cocktail pick
Tips
Coco Lopez is the gold standard for cream of coconut; shake the can well before measuring since it separates For a stronger tropical punch, use an aged Jamaican rum in place of white rum If blending, add the ice gradually to control the thickness — you want a slushy consistency, not a solid block