This month we are celebrating our 10th anniversary with a drink that reflects our honeymoon to Hawaii – the Blue Hawaii. Hard to believe we are rounding the corner to 10 years. What a fun journey it has been!
This cocktail was created in 1957 by Harry Yee, while he was working at the Village Hotel in Waikiki. Mr. Yee was approached by a representative of Bols (a Dutch distiller) and asked to create a drink using their liquor, Blue Curacao – and so the Blue Hawaii was born.
Blue Curacao uses the peel of the Laraha citrus fruit for the taste (think orange-ish) and color is added to make it blue. Here’s a fun video about how to pronounce Curacao
The liquor we used was Combier Le Bleu. They have been making Curacao for 180 years. Their recipe was created by J.B. Combier while serving time in prison in the French village of Nantes (Combierusa.com).
There is another blue cocktail called the Blue Hawaiian, which is a blended drink and has Creme de Coconut in it. That may be for a different show…
The recipe we used came from Imbibemagazine.com and their recipe is from The Pink Squirrel:
3/4 oz white rum – we used Barcardi
3/4 oz vodka – we used Tito’s
3/4 oz blue curacao – we used Combier Le Bleu
3 oz of fresh pinapple juice – we used Knudson’s
1 oz fresh sour mix (recipe below)
1 C water
1 C granulated sugar
Heat the water and sugar until the sugar dissolves. Cool to room temperature then add:
1 C fresh lemon juice
1/2 C fresh lime juice
This stores in the fridge up to a week. I think I am going to try it in margaritas…
Mix in a shaker and strain into a glass with ice – if you have a hurricane glass, use that. Enjoy!