A Classical Taste of Tropical Paradise | Blue Hawaiian | Luxe Travel
Blue Hawaiian, a classic cocktail, looks blue for sure and promises a taste of tropical paradise. In today’s cocktail renaissance, bartenders are liquid historians, reviving such long-neglected drinks as the kicky Moscow mule, the sexy caipirinha, and the frothy pisco sour. Can the vivid blue Hawaiian be far behind?
The cocktail was created at Waikiki’s beachfront Hilton Hawaiian Village resort in 1957 by barman Harry Yee for a representative of the Dutch distiller Bols, in order to showcase the company’s luminescent blue curaçao. Today, along with the Mai Tai and Piña Colada, the Blue Hawaii is one of the most popular, and colorful, drinks that are ordered in Hawaii.
How to make your own Blue Hawaiian?
The recipe varies with the trade winds, but silver rum, pineapple juice, and curaçao are classic components. Cream of coconut is always an apropos addition, and a garnish of island flowers adds aloha spirit. The new white rums, hailing from the Philippines to Panama, Puerto Rico, and Hawaii itself, are clean, bright spirits that give the blue Hawaiian a decidedly contemporary edge.
From the Fairmont Orchid on Hawaii’s Kohala Coast
43g silver rum
29g blue curaçao
43g Coco López cream of coconut
43g fresh pineapple juice
Stir ingredients over ice (or combine with crushed ice in a blender) and pour into a cocktail glass. Garnish with a pineapple wedge, maraschino cherry, and an orchid. You may put a miniature cocktail umberlla just to look more tropical.
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[Remember drink responsibly. Don't drink and drive. Drinking is prohibited if you are aged under 18.]
*Source: Anthony Dias Blue