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:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.