A vivid azure cooler, bright and fruity, with light rum and vodka laying down a clean tropical spine beneath the orange-peel sweetness of blue curaçao. Pineapple juice brings body and a sunny tang, while fresh lemon and a touch of sugar keep it tart enough to drink long over ice — cold, juicy, and unmistakably blue.
Garnish: Pineapple Wedge, Maraschino Cherry
Shaken · Hurricane · On the Rocks
add
Add the white rum, vodka, blue curaçao, pineapple juice, lemon juice, and simple syrup to a shaker with ice.
shake
Shake well until chilled.
strain
Strain into a hurricane glass filled with fresh cubed ice.
garnish
Garnish with a pineapple wedge and a maraschino cherry.
Harry Yee, who ran the bar at Waikiki's Hilton Hawaiian Village, devised the drink in 1957 after a Bols salesman asked for something to show off the company's blue curaçao, and he chose its colour to recall the Pacific. Yee had been the hotel's head bartender since 1952 and would stay on for more than thirty years. The cocktail was already four years old when the Elvis film sharing its name came out in 1961, and it has never been made an official IBA cocktail.