Blue Hawaiian
A vibrant turquoise cocktail combining white rum, Blue Curaçao, juicy pineapple and smooth coconut. Creamy, fruity and refreshingly tropical, the Blue Hawaiian brings together the flavours of a Piña Colada with a bright citrus twist and an unmistakable blue colour.
Blue Hawaiian Recipe
- White rum 40 ml
- Blue Curaçao liqueur 20 ml
- Pineapple juice 60 ml
- Cream of Coconut 20 ml
- Lemon juice 15 ml
- Cocktail cherry, for garnish 1 piece
- Ice cubes, for shaking 120 g
- Crushed ice, for serving 130 g
- Fresh pineapple, for garnish 1 wedge
HOW TO SHAKE A BLUE HAWAIIAN
- Fill a cocktail shaker with approximately 120 g of ice cubes.
- Add 40 ml white rum and 20 ml Blue Curaçao liqueur.
- Pour in 60 ml pineapple juice, 20 ml sweetened cream of coconut and 15 ml freshly squeezed lemon juice.
- Shake vigorously for approximately 12–15 seconds until the mixture is thoroughly chilled and the coconut is evenly incorporated.
- Fill a chilled hurricane glass with approximately 130 g of fresh crushed ice.
- Strain the cocktail over the crushed ice. Add a little more crushed ice on top if the glass has enough room.
- Garnish with a fresh pineapple wedge and a dark cocktail cherry. Serve immediately.
WHAT MAKES A GOOD BLUE HAWAIIAN?
A great Blue Hawaiian should be creamy without becoming heavy, sweet without tasting sugary, and refreshing despite its rich tropical ingredients. White rum provides a clean spirit foundation, Blue Curaçao adds orange flavour and a distinctive turquoise colour, pineapple contributes juicy fruitiness, and cream of coconut creates the cocktail's smooth texture.
Fresh lemon juice brings the ingredients into balance, while crushed ice keeps the finished drink cold and refreshing. The result should be a smooth, consistently turquoise cocktail with no separated coconut cream or syrup collecting at the bottom.
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BLUE HAWAIIAN: RECIPE, INGREDIENTS & TIPS
The Blue Hawaiian is one of the most recognisable tropical rum cocktails. With its bright turquoise appearance, creamy coconut character and fresh pineapple garnish, it captures the colourful spirit of classic tropical bar culture. Although the Blue Hawaiian is sometimes confused with the Blue Hawaii, the two cocktails are not identical. The Blue Hawaiian incorporates cream of coconut, giving it a richer texture and a flavour profile closer to a Piña Colada. The combination of rum, pineapple and coconut is already familiar to many cocktail enthusiasts. Blue Curaçao introduces orange notes and creates the drink's distinctive colour, turning a creamy pineapple cocktail into something visually memorable. For Drinkero, the Blue Hawaiian is particularly interesting because it shares ingredients with the Piña Colada and Blue Lagoon. This makes it easy to build cocktail kits around products that can be used across several recipes.
THE BEST INGREDIENTS FOR A BLUE HAWAIIAN
A good white rum gives the Blue Hawaiian its spirit foundation without overpowering the pineapple and coconut. Drinkero recommends Bacardí Carta Blanca or another clean, lightly flavoured white rum. Its subtle tropical character works naturally with fruit juices and coconut-based mixers, allowing the cocktail to remain smooth and refreshing.
Blue Curaçao liqueur is essential for both flavour and colour. Bols Blue Curaçao 21% is an excellent choice for Drinkero's recipe because its orange flavour complements the rum and pineapple while giving the cocktail a vibrant blue-turquoise appearance. The blue colour comes from the liqueur rather than any naturally blue fruit.
For pineapple juice, choose a good-quality juice with a fresh tropical flavour and balanced sweetness. Pineapple provides the main fruity character and helps give the shaken cocktail a light frothy texture. A juice without excessive added sugar works particularly well because the cream of coconut and Blue Curaçao already provide sweetness.
Cream of coconut creates the signature creamy texture. Choose a sweetened product specifically intended for cocktails, such as Coco López or Coco Real. Cream of coconut is not the same as ordinary coconut milk or unsweetened coconut cream: it is sweeter and formulated to give tropical cocktails their smooth consistency. Shake or stir the product before measuring if its contents have separated.
Finally, fresh lemon juice and crushed ice keep the cocktail balanced and refreshing. Lemon adds enough acidity to prevent the coconut and orange liqueur from becoming overly sweet, while crushed ice creates the cold, tropical presentation seen in Drinkero's Blue Hawaiian image.
HOW TO BALANCE A BLUE HAWAIIAN
The Blue Hawaiian combines several ingredients that contribute sweetness: pineapple juice, Blue Curaçao and cream of coconut. Balancing them correctly is essential to prevent the cocktail from becoming excessively rich.
Drinkero's recommended recipe uses 40 ml white rum, 20 ml Blue Curaçao, 60 ml pineapple juice, 20 ml cream of coconut and 15 ml fresh lemon juice.
For a stronger rum-forward version, increase the white rum to 50 ml while keeping the other ingredients unchanged. This produces a more pronounced spirit character without significantly altering the coconut and pineapple flavours.
For a fruitier version, increase the pineapple juice to 80 ml. This creates a lighter tropical profile with more noticeable pineapple flavour.
For a creamier version, increase the cream of coconut to 30 ml, but be aware that this also adds sweetness. A little extra lemon juice may be needed to maintain balance.
If the cocktail tastes too sweet, add a small amount of fresh lemon juice rather than simply reducing all the sweet ingredients. The goal is to retain the Blue Hawaiian's creamy tropical character while giving it a refreshing finish.
THE STORY BEHIND THE BLUE HAWAIIAN
The Blue Hawaiian has its roots in the colourful tropical cocktail culture that developed in Hawaii during the mid-twentieth century.
Its story is closely connected to the Blue Hawaii, created in 1957 by bartender Harry Yee at the Hawaiian Village hotel in Honolulu. Yee developed the original cocktail after a representative of the Dutch spirits company Bols requested a drink featuring Blue Curaçao liqueur.
The original Blue Hawaii combined rum, vodka, Blue Curaçao, pineapple juice and a sweet-and-sour component. Its brilliant blue colour helped make it one of the most recognisable cocktails of the tropical drinking era.
The Blue Hawaiian emerged as a creamier variation, introducing cream of coconut and developing a flavour profile closer to the Piña Colada. Its exact creator and date of invention are not firmly established.
Today, the Blue Hawaiian is particularly associated with tropical bars, summer holidays and colourful blended or crushed-ice cocktails.
HOW TO GET A SMOOTH, CREAMY BLUE HAWAIIAN
The most important technique when preparing a Blue Hawaiian is properly combining the cream of coconut with the other liquid ingredients.
Cream of coconut is thicker than most cocktail mixers and may settle if it is not shaken thoroughly. Begin by measuring the rum, Blue Curaçao, pineapple juice, cream of coconut and fresh lemon juice directly into a cocktail shaker.
Add approximately 120 g of ice cubes and shake vigorously for 12–15 seconds. The shaking action chills the cocktail, incorporates the coconut and develops a slightly aerated texture from the pineapple juice.
Prepare a hurricane glass with approximately 130 g of fresh crushed ice. Strain the cocktail into the glass, ensuring that the mixture has a smooth, even turquoise colour.
If the cocktail appears separated or the coconut is not fully incorporated, give the shaker another brief shake before serving.
Finish with a pineapple wedge and a dark cocktail cherry. The drink should look creamy and refreshing, with a consistent colour from top to bottom.
HOW TO SERVE A BLUE HAWAIIAN
The Blue Hawaiian is best served in a curved hurricane glass, which complements its tropical appearance and provides enough room for crushed ice and generous fruit garnishes.
The cocktail should have a vibrant turquoise-blue colour and a smooth, slightly creamy texture. Fresh crushed ice gives the surface a frosty appearance and keeps the drink cold.
A fresh pineapple wedge is the ideal garnish, reinforcing the tropical flavour of the cocktail. Place it on the rim so the yellow fruit contrasts with the blue liquid.
Add a dark cocktail cherry alongside the pineapple. This matches Drinkero's Blue Hawaiian image and creates a simple, elegant presentation without unnecessary decoration.
A reusable straw is optional and can make a crushed-ice cocktail easier to enjoy.
Serve immediately while the ice is fresh and the coconut mixture remains evenly combined.
Questions about the Blue Hawaiian
What is a Blue Hawaiian made from?
A Blue Hawaiian is made with white rum, Blue Curaçao liqueur, pineapple juice and cream of coconut. Drinkero's version also includes fresh lemon juice to balance the sweetness, and is served over crushed ice with pineapple and a cocktail cherry.
What does a Blue Hawaiian taste like?
A Blue Hawaiian tastes creamy, fruity and tropical, with noticeable pineapple and coconut flavours. Blue Curaçao adds sweet orange notes, while white rum provides a subtle spirit foundation. Fresh lemon juice gives the cocktail a refreshing citrus finish.
What is the difference between Blue Hawaiian and Blue Hawaii?
The original Blue Hawaii combines rum, vodka, Blue Curaçao, pineapple juice and a citrus sour component. The Blue Hawaiian is a creamier variation that contains cream of coconut and is closer in flavour to a Piña Colada.
Is Blue Hawaiian the same as Blue Lagoon?
No. A Blue Lagoon is generally made with vodka, Blue Curaçao and a sparkling citrus mixer. A Blue Hawaiian contains rum, pineapple juice and cream of coconut, creating a richer, creamier tropical drink.
What makes a Blue Hawaiian blue?
Its turquoise colour comes from Blue Curaçao, an orange-flavoured liqueur containing blue colouring. When combined with yellow pineapple juice and white cream of coconut, it produces the cocktail's characteristic turquoise shade.