Cocktail Recipes

Blue Hawaii

Modern | Highball | from Anders Erickson

Adapted from a recipe created in 1957 by Harry K. Yee at Henry Kaiser's Hawaiian Village Hotel (latterly the Hilton) in Waikiki, Oahu, Hawaii. The drink, created at the behest of Bols to aid sales of their blue curaçao, is named after the hit song from the 1937 Bing Crosby film, Waikiki Wedding, and not after what is generously described as a "musical-comedy" Elvis Presley 1961 film of the same name. That said, the Elvis film probably contributed to this cocktail's popularity.

Ingredients

Amount	Ingredient	Brand
1 oz / 25 ml 1 1⁄2 oz / 38 ml 2 oz / 50 ml 3 oz / 75 ml	Light Rum	Kōloa Kaua’i
1⁄2 oz / 13 ml 3⁄4 oz / 19 ml 1 oz / 25 ml 1 1⁄2 oz / 38 ml	Rhum Agricole	Clément Canne Bleue
3⁄4 oz / 19 ml 1 1⁄8 oz / 28 ml 1 1⁄2 oz / 38 ml 2 1⁄4 oz / 56 ml	Blue Curaçao	Giffard
3 oz / 75 ml 4 1⁄2 oz / 113 ml 6 oz / 150 ml 9 oz / 225 ml	Fresh Pineapple Juice
3⁄4 oz / 19 ml 1 1⁄8 oz / 28 ml 1 1⁄2 oz / 38 ml 2 1⁄4 oz / 56 ml	Fresh Lime Juice
1⁄2 oz / 13 ml 3⁄4 oz / 19 ml 1 oz / 25 ml 1 1⁄2 oz / 38 ml	Semi-Rich Simple Syrup

Notes

• Method: Shaken
• Pour: Double Strain
• Glassware:
  • Hurricane Glass
  • Crushed Ice
• Garnish: Pineapple slices, pineapple fronds, and cocktail umbrella
• Special Prep: Pour cocktaill over crushed ice, and top with additional crushed ice.