Blue Hawaiian

Get creative with garnishes by adding or substituting cocktail umbrellas and edible flowers.


1 oz Bacardí Superior rum
1 oz blue curaçao
2 oz pineapple juice
¼ oz lime juice
1 oz cream of coconut *
Pineapple wedge, for garnish
Maraschino cherry, for garnish


  1. Pour rum, curaçao, pineapple and lime juices, and cream of coconut into a shaker filled with ice. Shake vigorously. Strain into an ice-filled highball glass. Garnish with pineapple and cherry.
Makes 1 cocktail
* Cream of coconut is a thick, heavily sweetened form of coconut milk used for making drinks and desserts. Don't confuse it with coconut milk or coconut cream.


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