Garnish:
Pineapple wedge, Luxardo Maraschino cherry, paper parasol and straw
How to make:
SHAKE all ingredients with ice and fine strain into glass filled with crushed ice.
| 3/4 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 3/4 fl oz | Ketel One Vodka |
| 1/2 fl oz | Blue curaçao liqueur |
| 3 fl oz | Pineapple juice (freshly extracted/pressed/squeezed) |
| 1/3 fl oz | Lime juice (freshly squeezed) |
| 1/3 fl oz | Lemon juice (freshly squeezed) |
| 1/3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
Read about cocktail measures and measuring.
Review:
Aloha!
Variant:
Serve as a layered drink by first pouring blue curaçao into ice-filled glass. SHAKE other ingredients and carefully strain into ice-filled glass so it layers over blue curaçao. Some also opt to serve with a rum float.
History:
Adapted from a recipe created in 1957 by Harry K. Yee at Henry Kaiser's Hawaiian Village Hotel (latterly the Hilton) in Waikiki, Oahu, Hawaii. The drink, created at the behest of Bols to aid sales of their blue curaçao, is named after the hit song from the 1937 Bing Crosby film, Waikiki Wedding, and not after what is generously described as a "musical-comedy" Elvis Presley 1961 film of the same name.
Nutrition:
One serving of Blue Hawaii contains 227 calories.
Alcohol content:
- 1.2 standard drinks
- 9.48% alc./vol. (18.96° proof)
- 17.1 grams of pure alcohol
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