Harry Yee invented the Blue Hawaii in 1957 at the Hawaiian Village Hotel on Waikiki Beach, reportedly to use up all the Blue Curaçao liqueur that no one could figure out what to do with. He mixed it with vodka and sweet-and-sour mix and created an instant sensation, which achieved immortality as the title of a hit Elvis Presley movie. The original drink was thin, and sweet-and-sour mix is a craft cocktail no-no for a very good reason, so Jeff “Beachbum” Berry of Latitude 29 in New Orleans added body with some coconut cream, and replaced the sour mix with fresh lemon juice. As with all Tiki drinks, it’s a “vacation in a glass,” that you can take any time you choose. Aloha!
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- 2 ounces wheat vodka*
- 1 ounce coconut cream
- ¾ ounce unsweetened pineapple juice
- ¾ ounce fresh lemon juice
- 1 cup crushed ice
- ¾ ounce blue curaçao*
- Garnish: pineapple wedge or paper parasol
- In the container of a blender, combine vodka, coconut cream, pineapple juice, lemon juice, and crushed ice. Blend until combined. Pour into a snifter. Fill with ice cubes. Pour in curaçao so that it streaks down sides of glass. Garnish with a paper parasol or a pineapple wedge, if desired.
- *We used Aylesbury Duck Vodka and Bols Blue Curaçao.
by Annene Kaye-Berry[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
