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 1.5 oz / 37.5 ml 2 oz / 50 ml 3 oz / 75 ml | Light Rum | Kōloa Kaua’i |
| 0.5 oz / 12.5 ml 0.75 oz / 19 ml 1 oz / 25 ml 1.5 oz / 37.5 ml | Rhum Agricole | Clément Canne Bleue |
| 0.75 oz / 19 ml 1.125 oz / 28 ml 1.5 oz / 37.5 ml 2.25 oz / 56.5 ml | Blue Curaçao | Giffard |
| 3 oz / 75 ml 4.5 oz / 112.5 ml 6 oz / 150 ml 9 oz / 225 ml | Fresh Pineapple Juice | |
| 0.75 oz / 19 ml 1.125 oz / 28 ml 1.5 oz / 37.5 ml 2.25 oz / 56.5 ml | Fresh Lime Juice | |
| 0.5 oz / 18.5 ml 0.75 oz / 27.5 ml 1 oz / 36.5 ml 1.5 oz / 55 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.
