Blue Hawaiian Cocktail Drink
There’s something transportive about a well-made tropical drink. One sip and you can almost feel the sun on your skin and hear the gentle lapping of waves. For me, no cocktail captures that feeling quite like the magnificent Blue Hawaiian. Its stunning, vibrant blue hue is the first thing that catches your eye, a colour so deeply oceanic you can’t help but smile. But it’s the flavour—a luscious blend of sweet pineapple, creamy coconut, and a gentle warmth from the rum—that truly takes you on a mini holiday.
This isn’t just another sweet, colourful drink; it’s a balanced and refreshing rum drink that has become a staple in my home. Friends always ask me for this recipe after trying it at my summer barbecues, and I’m always happy to share it. It’s the kind of drink that turns a simple gathering in the back garden into a special occasion. We’re not just mixing ingredients; we’re crafting a little glass of paradise. This Blue Hawaiian cocktail recipe is my go-to for those moments when we need a delicious escape.
Whether you’re planning a tiki-themed party, looking for the ultimate summer cocktail to enjoy by the pool, or simply want to bring a splash of tropical sunshine to a grey afternoon, this recipe will deliver. It’s straightforward to make, and the result is a beautifully smooth and flavourful drink that looks as good as it tastes. Let’s get our shakers ready and mix up something spectacular.
Recipe Overview
This Blue Hawaiian cocktail recipe creates a drink that is both visually stunning and delightfully balanced. You can expect a wave of sweet, tangy pineapple juice, followed by the rich, velvety texture of cream of coconut. The light rum provides a clean, warming base without overpowering the tropical notes, and the Blue Curaçao lends a subtle orange citrus flavour and, of course, that iconic azure colour. When I first tested this recipe, I realised the key was to shake it vigorously to create a lovely, light froth on top, which makes the first sip even better.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Servings: 1 cocktail
- Difficulty: Easy
Why You’ll Love This Blue Hawaiian Cocktail
- Genuine Tropical Flavour: This isn’t a cloyingly sweet concoction. The recipe is balanced to let the tangy pineapple, creamy coconut, and warm rum notes all shine through distinctly. The result is refreshing, not sugary.
- Ready in 5 Minutes: From gathering your ingredients to taking that first glorious sip, the whole process takes less than five minutes. It’s ideal when you want an impressive drink without any fuss.
- A Flexible Recipe: You can easily tweak this to your taste. Prefer it a bit less sweet? Reduce the cream of coconut. Want a stronger kick? A dark rum float on top works beautifully. You can even blend it with ice for a frozen version.
- Great for Summer Gatherings: This tropical drink works beautifully for garden parties, weekend lounging, or as a signature cocktail for a special event. Its brilliant colour makes it a real centrepiece.
- Family Tested: My husband, who usually sticks to a simple beer, always asks for one of these whenever I get the cocktail shaker out. It’s a recipe that always gets compliments from our guests.
Ingredients You’ll Need
For the best Blue Hawaiian, using quality ingredients is key. The cream of coconut, in particular, makes a huge difference. I always reach for Coco López if I can find it; it has the perfect sweetness and thick, creamy consistency that you just don’t get from standard coconut cream or milk. This is the secret to that authentic, velvety texture.
- 60ml light rum (white rum)
- 30ml Blue Curaçao liqueur
- 60ml pineapple juice (chilled, unsweetened is best)
- 30ml cream of coconut (not coconut cream or milk)
- A large handful of ice cubes, plus more for serving
- For the Garnish (optional but recommended):
- 1 fresh pineapple wedge
- 1 maraschino cherry
- 1 cocktail umbrella
Marcus’s Tip: Don’t be tempted to substitute cream of coconut with coconut milk or cream. Cream of coconut is a sweetened, processed coconut product that is much thicker and sweeter, and it’s essential for the classic taste and texture of this drink. You’ll usually find it in the mixers or world foods aisle.
How to Make This Blue Hawaiian Cocktail
The process for this tropical drink is all about the chill and the shake. A good, hard shake not only mixes the ingredients but also aerates the cocktail, giving it a lighter, frothier texture. We want the outside of the shaker to be ice-cold to the touch.
- Chill Your Glass: First things first, place your serving glass (a Hurricane or highball glass works well) in the freezer for about 5-10 minutes. A chilled glass keeps your cocktail colder for longer.
- Prepare Your Shaker: Fill a cocktail shaker about two-thirds full with ice cubes. Using plenty of ice is crucial for proper dilution and chilling.
- Add the Liquids: Pour the light rum, Blue Curaçao, pineapple juice, and cream of coconut directly into the shaker over the ice.
- Shake Vigorously: Secure the lid on your shaker and shake it hard for about 15-20 seconds. I find what works best for me is to really put my back into it! You’ll know it’s ready when the outside of the shaker becomes frosty and feels painfully cold to hold. This is the sign of a well-chilled drink.
- Prepare the Serving Glass: Remove your chilled glass from the freezer and fill it with fresh ice. Never use the ice from the shaker, as it will be partially melted and will water down your drink.
- Strain and Pour: Strain the contents of the shaker into your prepared glass over the fresh ice. The liquid should be a brilliant, vibrant blue.
- Garnish and Serve: Add your garnishes. I like to secure a maraschino cherry to a pineapple wedge with a cocktail stick and rest it on the rim of the glass. Pop in a cocktail umbrella for that final flourish, and serve immediately.
Tips From My Kitchen
- Chill Everything: For the most refreshing summer cocktail, make sure all your ingredients are cold before you start. I keep my pineapple juice and even the rum in the fridge on days I know I’ll be making cocktails.
- The Secret is Fresh Ice: I learned that the biggest mistake in home bartending is using old ice from the shaker in your final drink. Always use fresh ice in your serving glass. As explained by experts at Serious Eats, the ice you shake with is for chilling and dilution; the ice you serve on is for keeping it cold.
- Make-Ahead for a Party: You can mix the rum, pineapple juice, and cream of coconut together in a jug and keep it in the fridge for a few hours. When your guests arrive, just measure out your portions, add the Blue Curaçao, and shake with ice. This saves a lot of time.
- Storage: This cocktail is definitely one to be enjoyed fresh. It doesn’t store well once mixed and shaken, as the texture will change and the ice will dilute it. Always make it to order.
Equipment You’ll Need
- Cocktail Shaker: A Boston or Cobbler shaker is essential for chilling and mixing.
- Jigger or Measuring Cups: For accurate measurements to ensure a balanced drink.
- Strainer: A Hawthorne or fine-mesh strainer to pour the drink without the shaken ice.
- Hurricane or Highball Glass: The classic tall, curved glass is traditional, but any tall glass will do.
Common Mistakes to Avoid
- Using the Wrong Coconut Product: As mentioned, using coconut milk or cream will result in a thin, unsweetened, and often separated drink. You must use cream of coconut for the right consistency and flavour.
- Not Shaking Enough: A timid shake won’t properly chill or aerate the drink. A vigorous 15-20 second shake is non-negotiable for that light, frothy texture that makes this cocktail so appealing.
- Forgetting to Use Fresh Ice: Pouring your beautifully shaken cocktail over the watery, broken ice from the shaker is a cardinal sin. It will dilute your drink instantly. Always serve over fresh ice.
Delicious Variations to Try
Once you’ve mastered the classic Blue Hawaiian cocktail recipe, feel free to experiment! It’s a wonderfully adaptable base for a few fun twists.
- Frozen Blue Hawaiian: Combine all the ingredients in a blender with about 1 cup of ice. Blend until you have a smooth, slushy consistency. This is fantastic on a really hot day.
- The Blue Hawaii: For a slightly different flavour profile, swap the cream of coconut for 30ml of sweet and sour mix. This creates the classic “Blue Hawaii” cocktail, which is tangier and less creamy.
- Virgin Blue Hawaiian: To make a non-alcoholic version, simply omit the rum. Replace the Blue Curaçao with a non-alcoholic blue curaçao syrup or use a splash of orange juice and a drop of blue food colouring. It’s a fun drink for everyone to enjoy.
What to Serve With This Blue Hawaiian Cocktail
This tropical drink is a star on its own, but it also pairs wonderfully with certain foods. It’s the perfect vibrant start to an evening before serving up something fun like my Easy Ground Beef Tacos Recipe.
- Coconut Prawns: The sweetness of the coconut in the prawns complements the creamy coconut notes in the cocktail beautifully.
- Fresh Fruit Platter: Serve alongside slices of mango, papaya, and more pineapple to enhance the fresh, tropical theme.
– Light Salads: A simple green salad with a citrus vinaigrette won’t compete with the drink’s flavours and provides a refreshing contrast. And for dessert, why not keep the indulgent theme going with a Giant Skillet Cookie?
Frequently Asked Questions
Blue Hawaiian Cocktail
Ingredients
Method
- Chill Your Glass: First things first, place your serving glass (a Hurricane or highball glass works well) in the freezer for about 5-10 minutes. A chilled glass keeps your cocktail colder for longer.
- Prepare Your Shaker: Fill a cocktail shaker about two-thirds full with ice cubes. Using plenty of ice is crucial for proper dilution and chilling.
- Add the Liquids: Pour the light rum, Blue Curaçao, pineapple juice, and cream of coconut directly into the shaker over the ice.
- Shake Vigorously: Secure the lid on your shaker and shake it hard for about 15-20 seconds. I find what works best for me is to really put my back into it! You'll know it's ready when the outside of the shaker becomes frosty and feels painfully cold to hold. This is the sign of a well-chilled drink.
- Prepare the Serving Glass: Remove your chilled glass from the freezer and fill it with fresh ice. Never use the ice from the shaker, as it will be partially melted and will water down your drink.
- Strain and Pour: Strain the contents of the shaker into your prepared glass over the fresh ice. The liquid should be a brilliant, vibrant blue.
- Garnish and Serve: Add your garnishes. I like to secure a maraschino cherry to a pineapple wedge with a cocktail stick and rest it on the rim of the glass. Pop in a cocktail umbrella for that final flourish, and serve immediately.
Notes
I hope this Blue Hawaiian cocktail recipe brings a taste of the tropics right into your home. It’s such a joyful drink to make and share, and its stunning colour never fails to impress. Give it a try the next time you need a little escape. I’d love to hear how you get on, so please drop a comment below and let me know what you think. Cheers!
– Marcus Bennett
