Cocktail & Other Recipes By Spirit Vodka Cocktails

Sea Blues

Image: Tim Nusog

This cocktail was created at Honolulu’s Hilton Hawaiian Village Waikiki Resort to celebrate the hundredth birthday of Harry Yee, the legendary Oahu bartender who came up with the recipe for the Blue Hawaii in 1957 at the resort when it was Kaiser Hawaiian Village. This version uses vodka from Maui that’s distilled with organic sugar cane and deep ocean water and served over a coconut ice sphere. As it melts, it morphs both the flavor and texture of the libation.

This recipe originally appeared as part of “Meet the Updated Blue Hawaii. It’s a Drink You Should Know.”


  • 1 1/4 oz Ocean vodka
  • 3/4 oz Malibu coconut rum
  • 3/4 oz Bols blue curaçao
  • 1/2 oz Fresh lemon juice
  • 1 1/2 oz Fresh pineapple juice
  • Lemon wedge, for rimming
  • Coconut ice sphere*
  • Garnish: Toasted coconut flakes
  • Garnish: Edible orchid
  • Garnish: Pineapple wedge


  1. Rub the lemon wedge on the outside of a double Old Fashioned glass, coat in toasted coconut flakes and set aside.

  2. Add remaining ingredients into a shaker with ice and shake until well-chilled.

  3. Strain into the prepared glass over the coconut ice sphere (or a large ice sphere or cube).

  4. Garnish with an edible orchid and pineapple wedge.

  5. *Coconut ice sphere: Freeze a sphere mold of half coconut water and half cream of coconut.