Rum · Tiki & Tropicals · Fruity
Blue Hawaiian Recipe
Blue curaçao turns this rum-and-pineapple classic a striking tropical blue. Sweet coconut and pineapple meet a striking blue curaçao colour — a visually bold, tropical classic that tastes as playful as it looks.
- Prep Time
- 2 min
- Method
- Shaken
- Glass
- Hurricane glass
- Strength
- Balanced
Every recipe on Sipped Right is tested for taste and balance before it's published.
Last updated October 20, 2026
About the Blue Hawaiian
The Blue Hawaii was created in 1957 by bartender Harry Yee at the Hilton Hawaiian Village in Waikiki, using blue curaçao — then a novelty ingredient — to give the cocktail its now-iconic bright blue colour. It later inspired the "Blue Hawaiian" name, popularized further by Elvis Presley's 1961 film of the same name.
Light rum and coconut rum combine at roughly 2:1 against equal parts blue curaçao and a larger share of pineapple juice, so the tropical sweetness leads while the curaçao supplies both a citrus note and its signature colour. Skip the blue curaçao and use plain triple sec instead, and it becomes a clear, un-tinted tropical rum cocktail — the colour, not just the flavour, is the entire point of this one.
Ingredients
- Light rum1 ½ oz
- Coconut rum¾ oz
- Blue curaçao¾ oz
- Pineapple juice2 oz
- Pineapple wedge, for garnish1 wedge
- Cocktail cherry, for garnish1
Method
- Measure and pour the light rum, coconut rum, blue curaçao and pineapple juice into the shaker.
- Add a scoop of ice to the shaker.
- Shake for 15 seconds.
- Strain the cocktail into a hurricane glass over ice.
- Garnish with the pineapple wedge and a cocktail cherry.
Glass & Garnish
Hurricane glass, over ice. Garnish with a pineapple wedge and a cocktail cherry.
Notes
A shaken, non-creamy version made with coconut rum rather than cream of coconut. Use blue curaçao rather than plain orange curaçao — it is the same orange liqueur, but the colour is essential to this drink.
Tools Used
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FAQ
- What rum works best in a Blue Hawaiian?
- A light, unaged rum is traditional, paired with coconut rum for tropical sweetness — a dark or spiced rum would muddy both the flavour and the drink's signature bright blue colour.
- Can I make a Blue Hawaiian without blue curaçao?
- You can use plain triple sec or orange curaçao instead, but the drink loses its entire visual identity — the bright blue colour is what makes a Blue Hawaiian a Blue Hawaiian.
- Does a Blue Hawaiian need a pineapple wedge garnish?
- It's the traditional finish alongside a cocktail cherry, echoing the pineapple juice already in the drink, though it's easy to serve without one.
- Can I make a Blue Hawaiian blended instead of shaken?
- Yes — blend all the ingredients with a cup of ice until smooth for a frozen, slushy version, a very common way this drink is served at beach bars and resorts.
- Who invented the Blue Hawaiian?
- Bartender Harry Yee created it in 1957 at the Hilton Hawaiian Village in Waikiki, using blue curaçao — then a novelty ingredient — to give the drink its now-iconic bright blue colour.
- How do I scale a Blue Hawaiian up for a party?
- Use the servings control above to scale the rums, blue curaçao, and pineapple juice evenly, then batch everything except ice into a pitcher — shake or blend with ice per glass.
