• Light rum
  45 ml (1.5 oz)

  Adds a smooth, tropical base
• Blue curaçao
  30 ml (1 oz)

  Provides color and a hint of orange flavor
• Cream of coconut
  30 ml (1 oz)

  Gives a creamy, sweet coconut flavor
• Pineapple juice
  60 ml (2 oz)

  Adds tropical fruitiness
• Fresh lime juice
  15 ml (0.5 oz)

  Balances the sweetness with a citrusy kick
• Crushed ice
  30 ml (1 oz)

  Or fill glass

• Shaker
• Jigger
• Strainer
• Hurricane or highball glass
• Bar spoon

1. 1

   Add the light rum, blue curaçao, cream of coconut, pineapple juice, and fresh lime juice to a shaker filled with ice.

2. 2

   Shake vigorously for about 15 seconds, until the mixture is well chilled.

3. 3

   Strain the mixture into a hurricane or highball glass filled with crushed ice.

4. 4

   Stir gently with a bar spoon to combine and create a frosty, unified color.

5. 5

   Garnish and serve immediately with a straw.

• Its striking blue color makes any occasion feel like a celebration.
• The creamy coconut and tangy pineapple flavors are irresistibly tropical.
• It’s easy to make, even for cocktail beginners.
• The Blue Hawaiian is both refreshing and visually impressive.
• It brings a sense of vacation and fun, no matter where you are.

The Blue Hawaiian traces its origins back to 1957 at the Hilton Hawaiian Village in Waikiki, Honolulu. It was crafted by legendary bartender Harry Yee, who wanted to create a visually stunning cocktail for a visiting sales rep from Bols, the company behind blue curaçao. By combining the tropical flavors of pineapple and coconut with the bright blue liqueur, Yee invented a drink that quickly became synonymous with Hawaiian hospitality and the tiki cocktail craze. Since then, the Blue Hawaiian has become a staple at beach bars and tiki lounges around the world.