Simple Blue Hawaiian Cocktail with Coconut Rum
Few drinks capture summer in a glass like the Blue Hawaiian cocktail. With its vibrant turquoise color, creamy coconut texture, and tropical pineapple kick, it’s the ultimate island escape. First created in the 1950s at the Hilton Hawaiian Village, this cocktail has stood the test of time as a bar menu classic. Today, you can make it at home with just a few simple ingredients: Blue Curaçao, pineapple juice, coconut cream (or coconut rum), and your favorite white rum.
Ingredients
- 90 ml 3 oz white rum (or substitute with vodka for a Blue Hawaiian cocktail with coconut rum and vodka)
- 45 ml 1.5 oz Blue Curaçao
- 90 ml 3 oz pineapple juice (fresh is best for brightness)
- 30 ml 1 oz cream of coconut (swap with coconut rum for a lighter, boozier twist)
- 15 ml 0.5 oz fresh lemon juice (balances sweetness, optional but recommended)
- Ice cubes
- Garnish: pineapple wedge maraschino cherry, mini cocktail umbrella
Ingredient Swaps & Variations
- With Vodka: Replace rum with vodka for a Blue Hawaiian cocktail with coconut rum and vodka variation.
- With Coconut Rum Only: Skip the cream of coconut and use Malibu or another coconut rum for a lighter tropical finish.
- Frozen Blue Hawaiian: Blend all ingredients with 1 cup of crushed ice until smooth for a slushy treat.
- Blue Hawaiian on the Rocks: Skip blending—just pour over ice cubes for a refreshing non-creamy version.
- Sparkling Twist: Top with a splash of soda water or prosecco for a fizzy Blue Hawaiian cocktail.
Instructions
- Fill the shaker: Add ice, rum, Blue Curaçao, pineapple juice, coconut cream, and lemon juice.
- Shake well: Shake for about 15 seconds until chilled and frothy.
- Strain & serve: Pour into a hurricane glass or tall glass filled with fresh ice.
- Garnish: Add a pineapple wedge, cherry, and umbrella for the classic tiki vibe.
Notes
- Ice Choice: Use crushed ice for a slushy texture or large cubes for a slower-melting “on the rocks” version.
- Fresh vs. Canned Juice: Fresh pineapple juice gives the drink a brighter, less sugary flavor compared to canned.
- Coconut Options: Cream of coconut creates a richer, creamier texture, while coconut rum makes it lighter and fruitier. You can also blend both for balance.
- Glassware: Traditionally served in a hurricane glass or a Tiki Glass, but any tall glass works.
- Batching for Parties: Multiply the recipe by 4–6 and blend in a pitcher for a show-stopping party cocktail.
- Garnish Ideas: Pineapple wedges, cherries, orange slices, or even edible flowers enhance the tropical presentation.