For many, the Blue Hawaii may conjure images of kitschy Hawaiian shirts and Jimmy Buffet concerts, but rest assured this cocktail has a rich, complex history that reaches far beyond its novel, neon blue color and elaborate garnishes. Garret Richard, chief cocktail officer at New York’s Sunken Harbor Club and author of the upcoming book, “Tropical Standard,” takes the hot seat today to discuss the Blue Hawaii’s history and lead us in remembering its creator, the late Harry Yee. Listen on to discover Richard’s Blue Hawaii recipe — and don’t forget to like, review, and subscribe!

Garret Richard’s Blue Hawaii Recipe

Ingredients

- 1 ounce sour mix (recipe follows)

- 1 ½ ounces fresh pineapple juice

- ¾ ounce Denizen white rum

- ¾ ounce vodka or coconut-oil-washed Plymouth gin

- ½ ounce Giffard blue curaçao

- 1 tsp of gum syrup (or cane syrup)

- 5 drops of saltwater solution (8 parts water, 2 parts salt)

- 12 ounces of crushed ice

- Garnish: pineapple leaf and wedge, orchid, and blue cocktail umbrella

Sour Mix

- ½ ounce fresh lemon juice

- ½ ounce of lime punch syrup (lime juice, oleo saccharum sugar, citric, and malic acid, all to taste)

Directions

1. Combine sour mix, pineapple juice, rum, vodka (or gin), blue curaçao, gum syrup, saltwater solution, and 8 ounces of crushed ice in a large tin.

2. Flash blend for 3-5 seconds.

3. Put remaining 4 ounces of crushed ice into a Hurricane glass.

4. Pour blended mixture into glass.

5. Garnish with a pineapple leaf, pineapple wedge, orchid, and blue cocktail umbrella.

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The Blue Hawaii

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