Shaken Version (smooth & silky):

1. Add rum, blue curaçao, cream of coconut, pineapple juice, and lemon juice (if using) to a shaker with ice.

2. Shake vigorously for 15–20 seconds until chilled and slightly frothy.

3. Strain into a hurricane glass or tall tiki glass filled with crushed or pebble ice.

Frozen Version (icy & fun):

1. Add all ingredients to a blender with 1 cup crushed ice.

2. Blend until smooth and pour into a chilled glass.

3. Garnish with a pineapple wedge, cherry, and optionally a cocktail umbrella for full tiki flair.

• Coconut shrimp or calamari

• Hawaiian pizza or teriyaki chicken

• Grilled mahi mahi tacos

• Fried rice or pineapple slaw

• Tropical fruit skewers or coconut flan

This cocktail’s sweetness and creaminess make it perfect with salty, savory, or grilled tropical bites.

• Use cream of coconut, not coconut milk — it’s sweet and smooth.

• Chill your glass in the freezer beforehand for extra frost.

• Want it less sweet? Reduce cream of coconut and increase pineapple juice.

• A splash of lemon or lime juice can balance the sweetness with brightness.

• Dark rum float option: For extra depth, add a small float of dark rum on top before garnishing.

The Blue Hawaiian was created in 1957 by Harry Yee, head bartender at the Hilton Hawaiian Village in Waikiki. It was designed to showcase blue curaçao — giving the drink its oceanic hue and instantly transporting you to an island paradise.