Blue Hawaii Cocktail – The Original Island Drink Recipe

The Blue Hawaii is the drink that started it all—the original tiki cocktail that put Hawaii on the mixology map. That electric blue color, the perfect balance of tropical sweetness, and the kitsch of a paper umbrella have made it an icon for over sixty years.

I’ll admit, I used to think blue drinks were gimmicky. Then I had a properly made Blue Hawaii at a bar in Honolulu, and I understood. When done right, it’s not just pretty—it’s legitimately delicious.

The History of the Blue Hawaii

The Blue Hawaii was created in 1957 by legendary bartender Harry Yee at the Hilton Hawaiian Village in Waikiki. The story goes that a sales rep from Bols was pushing their new blue curaçao liqueur, and Harry was challenged to create a signature cocktail featuring it.

What he came up with was pure genius: the blue curaçao’s orange flavor combined with rum, pineapple, and coconut—classic tiki ingredients that happened to look stunning in blue. The drink became an instant sensation and helped cement Hawaii’s reputation as a tropical cocktail paradise.

Harry Yee was a true innovator. He’s also credited with being the first to garnish drinks with orchids and paper umbrellas. The man basically invented tropical cocktail aesthetics.

Ingredients

• 1 oz light rum
• 1 oz vodka
• 1 oz blue curaçao
• 3 oz pineapple juice
• 1 oz sweet and sour mix (or 1/2 oz fresh lemon juice + 1/2 oz simple syrup)
• 1 oz cream of coconut (optional, for a creamier version)
• Pineapple wedge and cherry for garnish
• Paper umbrella (mandatory for authenticity)

Instructions

Classic Shaken Version

1. Combine: Add rum, vodka, blue curaçao, pineapple juice, and sweet and sour mix to a cocktail shaker filled with ice.
2. Shake: Shake vigorously for 15-20 seconds until well chilled.
3. Strain: Pour into a hurricane glass or tall glass filled with crushed ice.

4. Garnish: Add pineapple wedge, maraschino cherry, and that essential paper umbrella.

Frozen Version

1. Add all ingredients plus 1 cup of ice to a blender
2. Blend until smooth and slushy
3. Pour into a hurricane glass
4. Garnish and serve with a straw

The Two Schools of Blue Hawaii

There’s actually a debate in tiki circles about the “true” Blue Hawaii:

• Original Harry Yee version: Uses sweet and sour mix, no coconut cream. Lighter, more citrus-forward.
• Modern version: Adds cream of coconut for richness. Essentially a blue piña colada.

Both are legitimate. I prefer the original for its cleaner flavor, but the coconut version is undeniably delicious. Try both and pick your favorite.

Tips for the Perfect Blue Hawaii

• Quality blue curaçao matters: Cheap versions taste artificial. Bols, Senior Curaçao, or Giffard are solid choices.
• Fresh pineapple juice: If you can get it, fresh juice makes a noticeable difference.
• Don’t skip the vodka: The combination of rum and vodka gives the drink its signature backbone.
• Homemade sweet and sour: Equal parts fresh lemon juice and simple syrup beats anything from a bottle.
• Crushed ice: For the shaken version, crushed ice in the glass keeps it colder and adds to the presentation.

Blue Hawaii vs. Blue Hawaiian

Confusingly, there’s also a drink called the Blue Hawaiian, which always includes cream of coconut. Some bartenders use the names interchangeably, but purists maintain:

• Blue Hawaii: The Harry Yee original, no coconut
• Blue Hawaiian: The coconut cream version, essentially a blue piña colada

Order either and you’ll get something delicious. Just don’t be surprised if different bars make them differently.

Variations

• Blue Hawaii Margarita: Swap rum and vodka for tequila
• Electric Lemonade Blue Hawaii: Add a splash of lemon-lime soda
• Virgin Blue Hawaii: Skip the alcohol, use blue sports drink for color (it works!)

Serving the Blue Hawaii

This drink demands proper presentation:

• Hurricane glass or large curved glass
• Paper umbrella (this is non-negotiable)
• Pineapple wedge
• Maraschino cherry
• Optional: orchid flower (à la Harry Yee)

The Blue Hawaii isn’t meant to be subtle. It’s a celebration in a glass—embrace the kitsch, add all the garnishes, and transport yourself to a Waikiki sunset.

Here’s to Harry Yee, the man who proved that blue drinks could be classy. Okole maluna!