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.
Related Content
latest issue:
Issue #97
As we rapidly approach the shortest day of the year, the latest issue of dish is set to inspire and delight with a fabulous round-up of mid- winter dishes. We start with the humble-yet delicious sausage, which we celebrate it in all its forms. From there it’s all about extreme comfort food with soothing pasta bakes and irresistible puddings. Love a good pie? We share five of our all-time favourites, with luscious fillings encased in crisp, flaky pastry. The cooler weather invites us to slow down, and we do just that with a selection of tender braises which contrast perfectly with our epic, time-saving Food Fast section.