Tag Archives: BLUE HAWAIIAN

Coconut Drinks From Friday Night

By Friday afternoon I had finally finished experimenting with a homemade coconut mixer for cocktails — and these are a few of the drinks I made with it:

Blue Hawaiian:

This Blue Hawaiian came out a little more sea foam green than I hoped it would, but maybe that was because of the milky-white color of the coconut mixer.
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White Hawaiian:  This White Hawaiian was a mix of Myers Dark Rum, Kahlua, Stoli Choklat Kokonut, a little heavy cream and my homemade coconut mixer.
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Kraken Painkiller:  
I didn’t have the right rum for an appropriate Painkiller cocktail, so I substituted in Kraken.
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MAKING COCONUT MIXER
The mix I settled on was a simple syrup of sorts, but less than the usual 1:1 recipe. I made the syrup with four parts coconut water and one part coconut milk — and half the amount of sugar it usually takes to make a simple syrup. 

Then, once the syrup had cooled, I blended it with shredded coconut flakes and strained out the solids.

I did use sweetened coconut flakes, though I’m sure that using non-sweetened flakes would make a perfectly fine mixer too. I don’t have any set ratios as to what made the perfect final product. It was just more of a guessing game as I alternately sweetened and diluted the mix.

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Filed under BRANDS, COCONUT, RUM, SIMPLE SYRUP

Hawaii Admission Day

Hawaii was admitted to the U.S. as a state on Aug. 21, 1959.

Admission Day, or Statehood Day, is a legal holiday in Hawaii and is celebrated annually on the third Friday in August.

This year’s Admission Day has already happened, as Aug. 15 was the third Friday of the month. But for the sake of posting about the Blue Hawaii and other Hawaiian cocktails, I’m making note of it here today.

President Dwight D. Eisenhower signed a proclamation making Hawaii the 50th state on August 21, 1959.

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(Photo from link)

A quick Google search will yield tons of results for “Blue Hawaii” and “Blue Hawaiian,” with some small differences between the recipes — some use sours mix and some don’t, some use coconut rum while others use another coconut flavor. The one common factor, of course, is the fact that the drink is blue (or blue-green as a result of the pineapple juice).

Here’s the recipe as printed on AMC’s Mad Men site

Ingredients
•1 oz blue curaçao
•1 oz light rum
•1 oz cream of coconut
•2 oz pineapple juice
•1 cherry
•1 slice of pineapple
•1 cup of ice

Preparation
Put all ingredients into blender. Blend. Pour into highball glass. Add a cherry and pineapple to garnish.

As I mentioned, Google this drink and I’m sure you’ll find variations and recipes with different proportions… And is it a Blue Hawaiian if it’s not blended, but served on ice? I’m not gonna fret too much. If it’s blue and it tastes like vacation, I’m probably not going to complain. Sure, I’m a stickler for certain rules and traditions associated with other cocktails, but this? Not so much.

From Wikipedia:

The Blue Hawaii was invented in 1957 by Harry Yee, legendary head bartender of the Hilton Hawaiian Village (formerly the Kaiser Hawaiian Village) in Waikiki, Hawaii when a sales representative of Dutch distiller Bols asked him to design a drink that featured their blue color of Curaçao liqueur.

After experimenting with several variations he settled on a version somewhat different from the most popular version today, but with the signature blue color, pineapple wedge, and cocktail umbrella.

The name “Blue Hawaii” is related only indirectly to the 1961 Elvis Presley film of the same name, and apparently derives instead from the film’s title song, a hit composed by Leo Robin for the 1937 Bing Crosby film Waikiki Wedding.

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Filed under COCKTAIL CALENDAR, COCKTAIL HISTORY, COCKTAIL RECIPES, HISTORY