Icy blue and packed full of coconut with a hint of orange, the blue Hawaiian colada is a delicious, refreshing take on the classic piña colada. This cocktail was created in Hawaii in the 1950s. And it's perfect for an at home staycation to soak up the last remaining rays of summer.
Apparently, today - August 30th - is National Beach Day. I'm not really sure why random people get to go around deciding these national days, but this one I can get behind.
This day stands for the care and protection of our beaches. Let's keep the oceans and their shorelines clean from litter. As a scuba diver, it's heart breaking to see human trash making it deep into the ocean, and animals inadvertently getting tangled in it. We can all do our part. When you visit the beach, make sure that you don't leave anything behind.
I'm really missing visiting a beach right now. But you know what makes me feel better? This cocktail. And knowing that one day soon I'll be back on a beach with sand between my toes, watching the sun sink in an array of colours over the horizon.
How to make it
A blue Hawaiian colada couldn't be easier to make. Simply measure all of the ingredients into your blender, blend, pour, garnish with a maraschino cherry and enjoy! So cheers - wherever you are, I wish you a wonderful, sandy beach in your near future.
Maybe you'd like to take your taste buds to the Caribbean next? Check out my バハマ風ラムパンチ.印刷
2 oz (約60ml) (60 ml) coconut cream
2 oz (約60ml) (60 ml) coconut water *
1 oz (約30ml) (30 ml) white rum
½ oz (15 ml) coconut rum
½ oz (15 ml) blue curacao
2カップ (280 g) ice
1 × マラスキーノチェリー
Measure all ingredients into a blender. Blend and enjoy.
* You can use pineapple juice instead of coconut water if you prefer, however, the drink won't have quite the same blue colour (blue + yellow = green).