Blue Hawaii

Blue Hawaii: visual impact with easy execution

Harry Yee created the first Blue Hawaii at the Hilton Hawaiian Village in 1957. It looks like a holiday and drinks like fruit juice, which is why the balance matters more than the colour.

Balance that matters

Pineapple juice is sweet and barely tart, so the drink turns cloying fast if your sour mix is thin. Aim for bright and mouth-watering with a bitter orange edge from the curaçao, and correct the finish with lemon rather than more syrup.

Blue Hawaii measures in ml and oz

To make your own sour, use 22 ml lemon and 8 ml syrup for every 30 ml the recipe calls for.

How strong is a Blue Hawaii?

The rum adds 12 ml of pure alcohol, and a blue curaçao at 20% adds 6 ml more. That puts the drink near 10% ABV before shaking and 9% in the glass — the same band as an Aperol Spritz. Expect 230 to 250 kcal, most of it sugar.

Technique

Shake hard for 12 to 15 seconds so the curaçao and juice emulsify, then strain over crushed ice in a hurricane glass. Crushed ice chills fast and the pineapple hides the melt. Cut the pineapple wedge fresh.

Named variations

• Blue Hawaiian — add 30 ml of cream of coconut. Thicker and sweeter.
• Blue Lagoon — vodka, blue curaçao and lemonade, no pineapple.
• Swimming Pool — vodka, curaçao, coconut cream and pineapple, with cream floated on top.

Blue Hawaii FAQ

Can I use dark rum instead of light rum?

Yes, though the drink becomes heavier and more molasses-driven. A gold rum such as Appleton Signature keeps it blue.

Why is my Blue Hawaii too sweet?

The juice is probably sweetened, or the sour mix is mostly syrup. Switch to 100% juice and rebuild the sour as two parts lemon to one part syrup.

Can I make a pitcher of Blue Hawaii?

Yes. Stir it cold in a jug, refrigerate, and pour over crushed ice per glass. Garnish each serve separately.