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Blue Hawaiian 1

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25ml/1½ tbsp blue Curaçao
25ml/1½ tbsp coconut cream
45ml/3 tbsp light rum
3-4 ice cubes
45ml/3 tbsp pineapple juice
Leaves and a wedge of pineapple, a slice of prickly pear or orange, a wedge of lime and a maraschino cherry, to decorate.


Serves: 1


Pour the Curaçao, coconut cream and rum into a food processor or blender. Process very briefly until the colour is evenly blended. Place the ice cubes in a dishtowel and crush to a fine snow with a wooden hammer or rolling pin. Add the pineapple juice to the food processor or blender and process the mixture once more until frothy. Spoon the crushed ice into a large cocktail glass or goblet. Pour the cocktail mixture over the crushed ice and decorate the glass with the fruit and pineapple leaves. Serve immediately.

Variation:- Coconut and rum make a great base for any creamy cocktail. Try replacing the pineapple juice and Curaçao with 50g/2oz peach or strawberries and 25ml/1½ tbsp peach schnapps.

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