Blue Hawaiian

Curaçao (pronounced ˈkyu̇r-ə-ˌsō in English) is a liqueur flavoured with the dried peel of the laraha citrus fruit, grown on the island of Curaçao. A non-native plant similar to an orange, the laraha developed from the sweet Valencia orange transplanted by Spanish explorers. The nutrient-poor soil and arid climate of Curaçao proved unsuitable to Valencia cultivation, resulting in a small bitter fruit.

The liqueur was first developed and marketed by the Senior family (a Jewish family of Spanish and Portuguese descent) in the 19th century. To create the liqueur the laraha peel is dried, bringing out the sweetly fragranced oils. After soaking in a still with alcohol and water for several days, the peel is removed and other spices are added. The liqueur has an orange-like flavour with varying degrees of bitterness. It is naturally colourless, but is often given artificial colouring, most commonly blue or orange, which confers an exotic appearance to cocktails and other mixed drinks.

*Blue Hawaiian

This recipe is very good. The taste is similar to a Piña Colada, but the curacao adds a hint of citrus. Great summertime drink served with fresh pineapple, a cherry and a drink umbrella.

Note: 1 15-oz. can coconut cream equals 1 1/4 cup, enough for 10 drinks.

1 oz. (1/8 cup) White Rum
1 oz. (1/8 cup) Blue Curaçao
2 oz. (1/4 cup) Pineapple Juice
1 oz. (1/8 cup) Coconut Cream
Pineapple slice
Marachino cherry

Combine the first four ingredients in cocktail shaker with ice, shake well, and serve in a Collins glass with the ice. Garnish with a pineapple slice and a cherry.

Can also be shaken and served straight up in a martini glass or blended with 1 cup of ice for a frozen drink.

Makes 1 drink

Classic Blue Hawaii

Early tiki tomes don't skew blue, and the 1947 Trader Vic's book doesn't even mention blue Curaçao. But things changed in 1957 when Bols sales reps attending a liquor convention in Hawaii asked bartenders there to create new drinks that featured their blue Curaçao liqueur, which they were trying to break in America. Harry Yee, legendary head bartender at the Hilton Hawaiian Village in Waikiki, created the Blue Hawaii, a blue piña colada of sorts. (He also gets credit for popularizing tiny umbrellas in drinks.) In 1961, Elvis Presley released Blue Hawaii, setting off a fresh wave of enthusiasm for faux-island culture, and the drink that shared its name with the film, too. Here's the authentic recipe.

3/4 oz light rum
3/4 oz vodka
1/2 oz Blue Curacao liqueur
3 oz pineapple juice
1 oz sweet and sour mix

Combine ingredients and mix well. If serving with ice, mix the ingredients in a blender. Serve in a tall glass. Garnish with a brightly colored umbrella.