Blue Hawaiian
A turquoise rum highball with pineapple, coconut, and blue curaçao.
Base spirit
Rum
Style
Tiki
Glassware
Highball glass
Technique
Shake
The Blue Hawaiian is a tropical rum drink colored and flavored with blue curaçao, then rounded with pineapple and coconut. It sits in the same family as the Blue Hawaii but leans creamier when coconut cream is used. Served over ice or frozen, it is explicitly festive and summer-coded. The vivid color is part of the drink’s identity as a party cocktail.
Ingredients
Servings
- • 1.5 oz white rum
- • 0.75 oz blue curaçao
- • 2 oz pineapple juice
- • 0.75 oz coconut cream
Did you know?
“Harry Yee is credited with creating the related Blue Hawaii in Honolulu in the 1950s; the Blue Hawaiian developed as a coconut-leaning cousin in tropical bar menus.”
Source:Hawaiian bar histories; Harry Yee cocktail attributions
Bartender's Note
Use coconut cream for body; coconut milk makes a thinner drink. Shake hard so the pineapple and coconut emulsify.
Missing a bottle? See smart swaps in Learn.
How to make the Blue Hawaiian
- 1Shake rum, blue curaçao, pineapple juice, and coconut cream with ice
- 2Strain into a highball glass filled with ice
- 3Garnish with pineapple and a cherry
