Blue Hawaiian
Photography by Manja Wachsmuth.
Brought to you by Toast Magazine
This tropical cocktail made of rum, pineapple juice, Curacao, coconut and vodka is simply, a summer must.
Serves: 2
INGREDIENTS
45ml rum
45ml vodka
30ml Blue Curacao
60ml coconut cream
pineapple juice
soda water
garnishes: flowers
METHOD
Fill a cocktail shaker with ice.
Add the rum, vodka, Blue Curacao and coconut cream.
Shake well, pour into highball glasses, and top with mostly pineapple juice and a little soda water.
Sign up to the Toast e-newsletter to hear about the latest releases, trends and news from the world of drinks, plus a weekly cocktail recipe to try.
Toast Magazine
Click & Collect is the easiest way to get your hands on the boozy ingredients for this recipe. Simply order and pay online through the Liquorland website – your purchases will be waiting for you at your chosen Liquorland store.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!