Garnish:
Pineapple wedge & Luxardo maraschino cherry
How to make:
SHAKE first 5 ingredients with crushed ice and strain into glass filled with fresh crushed ice. FLOAT blue curaçao.
| 3/4 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 3/4 fl oz | Ketel One Vodka |
| 2 fl oz | Pineapple juice (freshly extracted/pressed/squeezed) |
| 3/4 fl oz | Single cream / half-and-half |
| 3/4 fl oz | Cream of coconut (e.g. Coco Lopez, Re'al etc.) |
| 1/4 fl oz | Blue curaçao liqueur |
Review:
A creamy blue-rinsed Piña Colada.
Variant:
The Blue Lagoon is also known as a Swimming Pool.
History:
Adapted from a cocktail created in 1979 by the famous German bartender, Charles Schumann, presumably at Harry's New York Bar in Berlin where he started working in 1973 before opening his own Schumann's American Bar in 1982.
This recipe is adapted from his 1995 book American Bar.
Nutrition:
244 calories
Alcohol content:
- 1.1 standard drinks
- 10.02% alc./vol. (20.04° proof)
- 15.8 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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