Tiki & TropicalSpring

Blue Hawaii

Harry Yee, Hilton Hawaiian Village, Waikiki, 1957

The Blue Hawaii is white rum, blue curaçao, coconut liqueur and pineapple, shaken hard until frothy and served up. It is tropical, sweet and unmistakably blue, with coconut and pineapple under the orange-flavored curaçao. A drink to welcome the warm season.

  • GlassCoupe
  • MethodShaken
  • Ingredients4
Blue Hawaii

Ingredients

Making a batch?
Servings
Pineapple wedge, optionalGarnish
Total volume—

Directions

  1. Shake all ingredients hard with ice so the pineapple builds a light froth.
  2. Double strain into a chilled coupe.

ToolsJiggerShakerHawthorne strainerFine strainerCoupe glass

Don't have these? Build a drink from your shelf →

History

Harry Yee created the original Blue Hawaii in 1957 at the Hilton Hawaiian Village in Waikiki, at the request of a sales representative for a liquor company that made blue curaçao. Coconut versions like this one are often called the Blue Hawaiian.

Making a batch? Scale it for a crowd, add dilution water, and see how many bottles to buy.
Quick sizes
How are you making it? ⓘ Batching includes dilution water. Pre-batched cocktails need added water to replace the melt from stirring or shaking. We use Jeffrey Morgenthaler's standard: 18% for spirit-forward drinks, 25% for shaken.

What you'll need to buy

Based on 750ml bottles (25.4 oz), rounded up.

Bottle math, generally

750ml bottle25.4 oz
2 oz pours per bottle12 cocktails
1.5 oz pours per bottle16 cocktails
1 oz =29.6 ml
This recipe per 750ml of spirit—

Don't have these bottles? Work with what you've got.

Tell the Cocktail Creator what's on your shelf and what mood you're in — it'll show you every drink you can make tonight.

Open the Cocktail Creator →