Cocktail of the week from Bridgetown Monroe is THE BLUE HAWAIIAN.
It is so bloody blue. Like vivid blue. I might paint my walls that colour. It looks so inviting and exotic.
The Blue Hawaiian was invented in 1957 by Harry Yee, legendary head bartender of the Hilton Hawaiian Village (formerly the KaiserHawaiianVillage) in Waikiki, Hawaii, when a sales representative of Dutch distiller Bols asked him to design a drink that featured their blue colour of Curaçao liqueur.
I believe Curacao were exceptionally grateful and appreciative of Harrys genius. Slice a pineapple ring onto the edge of the glass, and a cherry, and the all important Mint. I think other than rum, mint has to be the next key ingredient or garnish to accompany most Tiki cocktails.
We discovered pre lockdown, if you grow it yourself, you get much better quality and the range of flavours are intense. Lemon, Lime, Mojito and chocolate. Pre Bridgetown I had only tried Mojito mint, then Lime mint came into my life and haven't ever stepped away from that.
It is so easy to make, and it gives you a great excuse to shake those Boston shakers and get a little tipsy at home. We might be adding this cocktail to our menu very soon.
What you will need is-
22ml Light Rum
15ml Blue Curacao
85ml Pineapple Juice
30ml Sweat and Sour mix
and don't forget the cocktail umbrella. Never forget the umbrella.