The Blue Hawaii cocktail was born at Honolulu’s Kaiser Hawaiian Village (now Hilton Hawaiian Village Waikiki Resort). In 1957, a sales representative of Dutch distiller Bols asked legendary bartender Harry Yee to design a drink that featured its blue color of curaçao liqueur. After experimenting with several variations, Yee settled on a version somewhat different than the most popular version today but with the signature blue color, pineapple wedge and cocktail umbrella. It was Yee who named the cocktail that shares its name with the 1961 Elvis Presley film.
There are numerous variations of this recipe, such as the Blue Hawaiian, which uses crème de coconut. But this is the authentic recipe.
This recipe originally appeared as part of “Meet the Updated Blue Hawaii. It’s a Drink You Should Know.”
- 3/4 ounce vodka
- 3/4 ounce light rum
- 1/2 ounce blue curaçao
- 3 ounces pineapple juice
- 1 ounce sweet-and-sour mix
- Garnish: pineapple wedge
- Garnish: cocktail umbrella
Add all ingredients into a shaker with ice and shake until well-chilled. (Or blend all ingredients with ice in a blender.).
Strain into a Hurricane glass over crushed or pebble ice. (Or pour from blender into glass with no ice.).
Garnish with a pineapple wedge and cocktail umbrella.