Charm Hour :: Turquoise Hawaiian

We are leaving for Hawaii to spend Easter + the week before Easter + a few days after Easter lounging on the beach.  We are beyond excited.  Lars has been counting down the days on our calendar.  Pearl has already packed her swimsuits.  And I have been drinking my version of a Blue Hawaiian regularly.

After being dissuaded from ever trying or making a Blue Hawaiian because of the violent color, the tourist association, and the rumors that is it unbearably sweet.  The combination of celebrating turquoise all month AND leaving for Hawaii meant that I had to at least try my hand at a Blue Hawaiian.  Every recipe I found online was too sweet - too 'rummy' - or just not good.  Just for you, Mr. Hedin and I tried many versions of this drink.  Many.  It turns out, the secret is adding the smooth caramel-y flavor of dark rum and a classic vintage ingredient, Cream of Coconut.


1 ounce dark rum
1 ounce light run
1 ounce blue curaçao
2 ounces fresh pineapple juice
1 teaspoon fresh lemon juice
1 teaspoon cream of coconut

Place all ingredients in a cocktail shaker filled with ice.  Shake.  Strain into a glass filled with more ice and garnish with as many silly things as you can find in your bar.  Extra points for umbrellas and maraschino cherries.

Cheers and Aloha!

Alexandra HedinComment