Blue Hawaiian Classic Cocktail Recipe

I didn’t start making this cocktail because I’m some expert mixologist. I started making it because one summer evening felt way too long, way too hot, and I wanted something fun in my glass instead of the usual.

The color pulled me in first. That ridiculously cheerful blue just makes no sense in the best way. It looks like a vacation even when I’m standing barefoot in my own kitchen, trying to remember if I already watered the plants.

But I kept making it because of the flavor. Pineapple and coconut give it that smooth, beachy feel, while the citrus note sneaks in and keeps it from tasting overly sweet. It’s refreshing instead of heavy, which surprised me the first time I tried it.

Now I make it whenever I want something that feels relaxed and a little playful. Not fancy. Not complicated. Just good.

Ingredients I Used for the Recipe

• 1 ounce blue curaçao – This gives the cocktail its signature color and adds a light orange flavor that keeps things from tasting flat.
• 1 ounce white rum – The base of the drink. Clean, slightly sweet, and lets the fruit flavors shine without overpowering them.
• 3 ounces pineapple juice – This is where most of the tropical flavor comes from. It brings sweetness and a bit of tang.
• 1 ounce cream of coconut – Adds richness and that smooth texture that makes the drink feel like a treat instead of just juice and alcohol.
• Ice – Essential for chilling and slightly diluting everything so the flavors balance out.
• Optional garnish: pineapple wedge or cherry – Not required, but I like having something to snack on at the end.

How to make Blue Hawaiian Classic Cocktail Recipe?

Step 1 – Fill the Shaker with Ice

I start by filling a cocktail shaker about two-thirds full with ice. You want enough to really chill the drink, not just cool it halfway.

Cold matters here. This cocktail tastes best when it’s properly frosty.

Step 2 – Pour in the Ingredients

I add the rum first, then the blue curaçao, pineapple juice, and finally the cream of coconut. The order doesn’t technically matter, but I’ve gotten used to doing it this way.

If the cream of coconut is thick, I give the bottle a good shake beforehand. Otherwise it tends to cling stubbornly to the measuring jigger.

Step 3 – Shake Like You Mean It

I seal the shaker and give it a strong shake for about 15 seconds. Not a gentle wiggle. A real shake.

You’re looking for the outside of the shaker to feel icy cold in your hands. That’s when you know everything is properly blended.

Step 4 – Strain into a Glass

I strain the mixture into a tall glass with a few fresh ice cubes. The color at this point always makes me pause for a second because it’s just so bright and happy.

If I’m feeling casual, I’ll pour it all in, ice included. No rules here.

Step 5 – Garnish (Or Don’t)

Sometimes I add a pineapple wedge or a cherry. Sometimes I skip it because I forgot to buy fruit. Both versions taste exactly as good.

When I do garnish, I like that little extra touch. It makes the drink feel intentional, even if dinner that night is just takeout.

Step 6 – Try It Blended If You Want a Frozen Version

On really warm days, I toss everything into a blender with ice and pulse until smooth. It turns into a slushy-style cocktail that feels like it belongs near a pool.

This version is especially good when you want the drink to stay cold longer without getting watery.

When I Usually Make This (And Why It Works So Well)

I tend to pull this recipe out when people come over and I don’t want to overthink things. It looks impressive without actually being complicated, which is my favorite category of food or drink.

It’s also great for small gatherings because you can mix one quickly, then another, without getting stuck measuring a dozen ingredients. Everything is simple and easy to remember.

I’ve made this on rainy afternoons, during backyard barbecues, and once during a movie night where we all needed something cheerful after a long week. It fit every single time.

There’s something about the balance of pineapple, coconut, and citrus that feels both relaxed and lively. Not too creamy. Not too sharp. Just right in the middle.

And honestly, the color becomes part of the experience. People smile when they see it. That alone makes it worth making.

Tips

Use Cold Ingredients If You Can

If the juice and rum are already chilled, the drink comes together colder and smoother. It’s a small detail, but it helps.

Don’t Overdo the Coconut

Too much cream of coconut can make the drink feel heavy. Stick close to the measurement so the pineapple and citrus stay noticeable.

Shake Longer Than You Think

I used to under-shake cocktails because I felt silly doing it. Turns out that extra few seconds makes a huge difference in texture.

Fresh Pineapple Juice Is Great, But Not Required

I’ve tried both fresh and bottled. Fresh has a brighter taste, but bottled still makes a fantastic drink. Use what’s convenient.

This Drink Can Handle Ice

Some cocktails fall apart when diluted. This one doesn’t. Even as the ice melts, the flavor holds up nicely.

Adjust Sweetness to Your Taste

If you like things less sweet, add a tiny splash more pineapple juice. If you want it richer, lean slightly heavier on the coconut.

The Way This Drink Always Ends Up Becoming a Little Ritual

Every time I make this cocktail, it slows things down. Measuring, shaking, pouring. It forces me to pause instead of rushing through another evening.

I like recipes that don’t demand perfection. This is one of them. You can tweak it, blend it, serve it over ice, dress it up, or keep it simple. It still works.

Over time, it’s become less about following a recipe and more about the feeling that comes with it. A small reset in a glass. Bright, cold, and just indulgent enough to feel like you treated yourself.

That’s why I keep coming back to it. Not because it’s flashy. Because it’s easy, reliable, and always a little bit fun.