If you’re the person who thinks of a Pina Colada when someone mentions coconut cocktails. then hoo-boy do I have something in store for you.
The Blue Hawaiian is – frankly – delightful in every way possible. It’s so beautiful, both to look at and to drink that it’s practically criminal and I am ASTOUNDED that it isn’t a mainstream cocktail at this point. Literally, it’s one of the tastiest things ever. If I was to hesitate a guess as to why it isn’t more widely available I’d say that it was down to the use of coconut cream. Sure, it’s not a particularly expensive ingredient but it is uncommon; even if the bar does sell Pina Colada’s (which, to be honest, I imagine most places will) they’re not always guaranteed to use coconut cream. I know a lot of places use coconut milk instead, probably both to cut down on cost and calories.
The Blue Hawaiian actually has a lot in common with the humble Pina Colada; there’s the aforementioned coconut cream, pineapple juice and rum. Indeed, the only “new” ingredient is blue curaçao but this is an important addition. The orange, sweet yet slightly bitter notes work wonderfully with the tropical flavours and makes it slightly less sugary – which is an absolute plus, it goes from being a bit OTT to just right.
Another added bonus of the blue curaçao is that when you mix it with the coconut cream it creates this amazing aqua colour that looks so darn inviting it makes you wish the glass was big enough to dive in to.
Make no mistakes, the Blue Hawaiian is one for the history books. Part of me wants this to be more celebrated and adored by the masses, but another part of me – a rather big part, admittedly – wants it to stay just our little secret.
♦ 1 ounce white rum
♦ 1 ounce blue curaçao
♦ 1 ounce coconut cream
♦ 2 ounces pineapple juice
Shake all the liquid ingredients together with ice, and strain into a chilled cocktail glass. Garnish with a cocktail cherry, and enjoy!