Went out to dinner last night in the Bay Area suburbs. Lazy Dog Restaurant has a “Blue Hawaiian” on the menu that’s pretty close to Harry Yee’s original blue cocktail. Pineapple, Sweet & Sour, Rum, Vodka – and OJ. It came out really green but the taste was just fine.
At home I made one with a modified recipe that was even better.
Blue Hawaii (Modified)
½ oz Lemon Juice
2 oz Pineapple Juice
½ oz Simple Syrup
½ oz Blue Curacao
1½ oz White Rum Blend
Shake with crushed ice.
My white rum blend is made from almost empty bottles of Denizen 3, Wray & Nephew Overproof, Myers’s White, and Three Rolls Estate. So a bit more flavorful than your standard Puerto Rican White. And way better than Vodka.
I used Giffard Blue Curacao. For this drink, I think adding another half ounce of Blue Curacao for a float would look nicer and add a bit more sweetness to the cocktail.
Note that Harry Lee celebrated his 104th birthday this week. You can read an essay about Yee from Hawaiian journalist Rick Carrol, circa late 1990s, on this website.
