The Blue Hawaiian cocktail has been around since 1957 when a bartender by the name of Harry Ye who was working at the Hilton Hawaiian Village decided to mix pineapple juice, rum, curacao with sweet and sour mix. It's also the name of a 1961 film starring Elvis Presley.
The best part about mixing this concoction is it's so easy to make and doesn't cost a fortune so it makes a fantastic, inexpensive, impressive punch.
I love this drink because it's a darling to decorate with pineapple and umbrellas.
At its simplest, it is a bottle or two of plain or coconut-flavored light rum, a bottle of blue curacao, a can of pineapple juice, and a bag of ice, mixed together in a beautiful punchbowl. The Blue Hawaiian is ideal for a Hawaiian themed soiree or toga party as this is a seasonal cocktail and is often considered a summer or warm weather drink
- 3 ounces pineapple juice
- 3/4 ounce white rum
- 3/4 ounce vodka
- 1/2 ounce lemon juice
- 1/4 ounce sugar syrup
- 1/2 ounce blue Curacao
- Cherry and a pineapple wedge and cocktail umbrella/swizzle stick(for serving)
In a cocktail shaker, combine pineapple juice, lemon juice, vodka, rum, blue Curacao and sugar syrup. Shake and strain over ice.
Serve with a cocktail umbrella, swizzle stick, cherry and a pineapple wedge.