Ingredients
Method
- 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.
- Measure out your white rum and blue curaçao. Pour these directly over the ice.
- Add the cream of coconut. Pour in the pineapple juice and the fresh lemon juice.
- 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.
- 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.
- 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.
Notes
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.