Blue Hawaiian Cocktail Recipe

The Blue Hawaiian is a tropical classic that brings the bright colors of the Pacific ocean right into your glass. This drink is famous for its neon blue shade and its creamy, coconut-heavy flavor that tastes like a vacation.

It is a fun, unpretentious cocktail that is just as enjoyable at a summer party as it is on a quiet afternoon by the pool.

Ingredients

This recipe makes 1 serving, but you can easily scale the ingredients to fill a blender or a large pitcher for a group.

• 1 ounce white rum
• 1 ounce blue curacao liqueur
• 2 ounces pineapple juice
• 1 ounce cream of coconut (like Coco Lopez)
• 1/2 ounce fresh lemon juice
• 1 maraschino cherry
• 1 pineapple wedge
• 2 cups crushed ice

The Origin

The Blue Hawaiian was created in the late 1950s in Waikiki, and it has remained a staple of tropical bar menus ever since. While many people confuse it with the “Blue Hawaii,” the version we are making today includes cream of coconut, which gives it a much richer and smoother profile. The key to a top-notch version is getting the balance right between the citrus and the heavy cream.

Because this drink uses blue curaçao, it has a distinct orange-peel flavor that hides behind its bright color. The pineapple juice provides the fruitiness, while the cream of coconut provides the body. When you mix these with a clean white rum, you get a drink that is sweet but still has enough kick to feel like a real cocktail. It is a visual masterpiece that tastes even better than it looks.

Shaker Prep

If you want a traditional “on the rocks” version, start by filling a cocktail shaker halfway with ice. If you prefer the frozen, blended version, skip this and get your blender ready. Chilling your glassware ahead of time is a pro move; a frosted hurricane glass will keep the coconut fats from separating and keep the drink ice-cold while you enjoy it.

Spirit Pour

Measure out your white rum and blue curaçao. White rum is the best choice here because it is neutral and won’t muddy the bright blue color of the liqueur. The blue curaçao is what provides that iconic ocean tint and a hint of bitter orange.

Pour these directly over the ice. Using a jigger ensures your proportions are correct so the drink isn’t too boozy or too sweet.

Cream Mix

Add the cream of coconut. It is important to use “cream of coconut” and not “coconut milk” or “coconut water.” Cream of coconut is thick, sweetened, and very fatty, which is what gives the drink its velvet texture.

If your can of coconut cream has separated, give it a good stir or a quick pulse in a blender before measuring it out to ensure the fats are evenly distributed.

Juice Snap

Pour in the pineapple juice and the fresh lemon juice. The pineapple juice acts as the main volume of the drink, while the lemon juice provides a much-needed acidic bite. Without the lemon, the coconut and sugar can feel too heavy on the tongue.

Freshly squeezed lemon juice is always better than the bottled kind, as it has a brighter scent that complements the orange notes in the curaçao.

Cold Shake

Secure the lid on your shaker and shake vigorously for at least 20 seconds. You want to hear the ice clinking and feel the shaker become painfully cold in your hands. This motion emulsifies the thick coconut cream into the juices and alcohol.

If you are blending the drink, toss everything into the blender with two cups of ice and pulse until it reaches a smooth, slushy consistency.

The Garnish

Strain the mixture into your chilled glass over fresh crushed ice. The drink should have a beautiful, opaque turquoise color with a bit of froth on top. Thread a maraschino cherry and a pineapple wedge onto a cocktail pick and rest it on the rim.

The red of the cherry against the blue of the drink is a classic tropical look. Add a straw and serve immediately.

Better Blend

To get a “top-notch” result, pay attention to the foam. When you shake pineapple juice and cream of coconut together, they create a natural, silky foam. If you pour the drink too slowly, you might lose those bubbles. Pour with confidence to keep that frothy head on the drink, which makes every sip feel lighter.

Another tip is to use high-quality pineapple juice. If you can find the small cans of 100% pineapple juice, use those. They tend to be more tart and less sugary than the large cartons. The extra tartness helps balance the sweetness of the blue curaçao and the coconut cream, making the final cocktail taste more sophisticated and less like a dessert.

Common Pitfalls

The biggest mistake is using “coconut milk” from a carton. Coconut milk is much thinner and lacks the sugar needed to make a Blue Hawaiian taste right.

Your drink will end up watery and grey instead of thick and blue. Always look for the can that says “Cream of Coconut.” If you can’t find it, you can make a substitute by simmering coconut milk with an equal part of sugar until it thickens into a syrup.

Another issue is over-blending. If you are making the frozen version, only blend until the ice chunks are gone. If you run the blender too long, the friction from the blades will heat up the drink and turn it into a thin, watery liquid.

You want it to hold its shape in the glass like a soft-serve ice cream. If it starts to melt, you lose that beautiful opaque color.

What Is The Difference Between Blue Hawaii and Blue Hawaiian?

It is easy to get these two confused because their names are almost identical. The “Blue Hawaii” was the original drink, and it uses vodka and a sweet-and-sour mix instead of coconut. It is a clear, bright blue drink that is much more tart.

The “Blue Hawaiian,” which is the recipe we made today, adds cream of coconut to the mix. This makes it look milky and light blue, and it gives the drink a much creamier, tropical flavor profile similar to a Piña Colada.

Can I Make This Into A Non-Alcoholic Mocktail?

Yes, you can make a delicious “Blue Virgin” version of this drink. To do this, replace the rum with an extra ounce of pineapple juice. Since you won’t be using blue curaçao, you will need to use a blue curaçao flavored syrup (which is non-alcoholic) or a drop of blue food coloring mixed with a splash of orange juice.

This maintains the look and the flavor of the orange and coconut without any of the alcohol, making it a hit for guests of all ages.