The Blue Hawaiian (not to be confused with the Blue Hawaii) is a classic tiki cocktail of unknown origins. It is said to have been invented at Don the Beachcomber, the first ever tiki restaurant bar located in Hollywood, California. Donn Beach who opened the bar in the 1930’s, is known as the founding father of tiki culture. He was an American adventurer, businessman and WWII veteran who traveled extensively, island hopping throughout the South Pacific on freighters in the 1920’s. His tiki restaurant bar which served Polynesian cuisine as well as inventive tiki cocktails became very popular with famous Hollywood actors of the era such as Bing Crosby, Clark Gable and Vivien Leigh. Some believe the Blue Hawaiian was a version of the Blue Hawaii cocktail invented by Harry Yee in Honolulu Hawaii in the 1950’s. The Blue Hawaiian cocktail consists of rum, pineapple juice, Blue Curacao and cream of coconut vs the Blue Hawaii which consists of vodka, rum, Blue Curacao and sweet and sour mix. Tiki culture was all the rage in the 1940’s-60’s (and is making a comeback) and this cocktail reflects a long-lost time in history. Cheers!
Equipment
- Cocktail Shaker
- Jigger
- Hurricane Glass
- Knife
- Cutting Board
- Cocktail Pick
- Straw with Umbrella
Ingredients
- 1.5 oz Rum (white) I used Captain Morgan
- .75 oz Blue Curacao
- 2 oz Pineapple Juice
- 1 oz Cream of Coconut
- Pineapple Wedge, for garnish
- Maraschino Cherry, for garnish
- Crushed Ice
Method
- Make the garnish. Cut the top and bottom off a fresh pineapple. With the flat bottom on the cutting board, cut the pineapple in half lengthwise. Cut the 2 halves again lengthwise (you should have 4 long pieces). Cut the long pieces into 1-inch wedges. Cut a slit at the bottom of a wedge to sit on the glass (you can store the unused pineapple in a Ziplock bag or container in the fridge for 3-5 days). Cut 2/3 off a wooden cocktail pick and pierce though the top of the pineapple wedge, attach the maraschino cherry on top of pick (optional). If not using an added pick you can float the cherry in the cocktail instead. Set aside.
- Make the cocktail. In a cocktail shaker with ice, add the rum, Blue Curacao, pineapple juice and cream of coconut. Shake well to combine and strain into a hurricane glass with crushed (pebble) ice. Slid a pineapple wedge with cherry onto the side of the glass. Add a straw with an umbrella for a festive tiki flair. Cheers!
Want a Tiki Mocktail instead?
Follow the instructions above omitting the rum and Blue Curacao and using the recipe below:
- 3 oz Pineapple Juice
- 1.5 oz Cream of Coconut
- .75 oz Blue Curacao Syrup
- Enjoy!
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