BLUE HAWAII vs BLUE HAWAIIAN – which one is better!?

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– Hi, team. Welcome back to the Cocktail Vlog. I’m Steve the bartender, and today I’m actually gonna show you how to make two cocktails: The Blue Hawaii and the Blue Hawaiian. So the reason I’m showing you two is because they’re commonly mistaken, and they’re actually two separate cocktails. One is a riff on the other, but they are quite different, so you’re gonna have to make sure you stick around because I’m gonna save the best ’til last.

So on the second recipe I’m gonna be using Coco Lopez, which is a cream of coconut, which is different to coconut cream, so if this video gets 1,000 likes in the first 48 hours, I’m gonna show you how to make DIY cream of coconut. So onto the first cocktail, the Blue Hawaii. This was first created in 1957 by bartender Harry Yee in the Hawaii village on Waikiki. A bold sales representative asked him to make a creation with the blue curacao of theirs, and this is the creation that he concocted. Yee was also known for possibly being the first person to add banana to a daiquari, as well as his really extravagant and unique garnishes. So apparently the original was shaken, but it was commonly served frozen, as well. The original also called for sour mix, so I’m making a house sour mix, which is this one right here, which is equal parts of lemon, lime, and simple syrup.

So onto making the Blue Hawaii, this one is extremely easy to remember: 22.5 mil, or three-quarter ounce, of almost all the ingredients. So first off we’ve got a white rum. Today I’m using Angostura. And follow that with your choice of vodka. Vodka O, an Australian vodka made in New Zealand, I believe. Same again, 22.5 mil, three-quarter ounce. Blue curacao, 22.5 mil, three-quarter ounce. And the only ingredient with different measurement is the pineapple juice. So the original recipe does call for 90 mil, and that is freshly juiced pineapple. Then last of all 22.5 mil, three-quarter ounce of your sour mix. Add ice to your shaker, give it a good shake, and you’re good to go.

(jazzy music and shaking ice) (pounding) Three-quarter fill your cocktail glass with crushed ice, and strain over the top. (jazzy music) And for garnish, a simple pineapple wedge, preferably with a Maraschino cherry if you’ve got it. So there you have the Blue Hawaii. Cheers! (jazzy music) I’m pleasantly surprised. That actually, that’s super tasty, really tropical. Make sure you use freshly-pressed pineapple juice. I think that’s the key to this cocktail.

You’ve got some orange notes from the curacao coming through. First time I’ve had a Blue Hawaii, and I’m pleasantly surprised. So on to the Blue Hawaiian. Some say this is a variation on the Blue Hawaii, but I say it’s much, much closer to a pina colada ’cause it is essentially a pina colada with the addition of blue curacao. And for those who didn’t know, curacao is an orange liqueur, just with coloring. So according to some in Difford, this cocktail was probably made by Don the Beachcomber in Los Angeles. I don’t actually know who originally made it, and Simon doesn’t know either, so. If any one knows, let me know in the comments below. So again, this drink can be served frozen or on the rocks. I’m going to serve over crushed ice because I don’t really like frozen drinks, but that’s completely up to you, how you would like to serve it.

So onto actually making the drink. We’re gonna start off by measuring 1.5 ounces, 45 mil, of your white rum. Followed by three-quarters of an ounce, 22.5 mil, of blue curacao, or however you’d like to pronounce it. And then 60 mil of fresh pineapple juice. And the last ingredient, cream of coconut. Give it a really good shake because this comes out extremely thick. As I mentioned at the start of the video, if this video gets 1,000 likes within 48 hours, I’ll show you how to make DIY cream of coconut. So it’s a little bit cold, and it’s kind of solidified, so the best way to do this is rest it in warm water, let it get up to temperature a little bit, and then it’ll be a little bit thinner.

Fingers crossed. Okay, so, I set this under warm water for literally about three minutes, and it’s got a nice thin consistency. For those of you who haven’t tried Coco Lopez cream of coconut, it’s basically a sweet Australian version of coconut cream. I think it’s got a little bit of acid, it’s got some salt added into it, but you’ll find out about that soon, if this video makes it to 1,000 likes. So 22.5 mil, three-quarter ounce. Probably easier to put this into another container to measure it out, but. (laugh) My heart actually skipped a beat then. (laugh) It’s expensive stuff. Add ice to your cocktail shaker, and then give it a good shake. (jazzy music and shaking ice) So fill your chosen glass with crushed ice. Today I’m using a very suitable tiki-style pineapple glass. I’ll leave a link to these in the description below. These are really cool. They’re a bit solid, a bit chunky, but as soon as you put a tropical drink in them, they look awesome. So I fill that with crushed ice. (jazzy music) Well, two-thirds, three-quarters of the way, so you can strain your drink in first, and you can always top it up.

(jazzy music) And garnish with a pineapple wedge. I really wish I was more prepared today, and I’d had some Maraschino cherries. Fresh pineapple spear, as well, but the pineapples that I get at the moment don’t have any spears on them. But there you have a Blue Hawaiian. Cheers! (jazzy music) Real thick consistency from that cream of coconut. Really quite sweet.

It’s very sweet actually. I thought I was gonna like this one the best, but I prefer the Blue Hawaii. (jazzy music) It’s really tasty; it’s quite creamy. It’s got a nice texture to it. I kinda lied to you guys, though, ’cause I said I’d save the best ’til last. But after tasting this again, I probably prefer the first one, the Blue Hawaii. Thanks for watching, make sure you like and subscribe, and I’ll see you soon for another cocktail video. Cheers! Tastes too much like the Coco Lopez, like, just sugared cream. Don’t get me wrong. Some people would, like, really love it, but I think it needs some more, more acidity. A little touch of, like, maybe lime juice. I’ve got a newfound love for blue drinks. (laugh) – [Woman] God help me. – Mmmm. Mmmm. Mmmm. Mmmm. (gurgling) Just need to combine the two. It’d be perfect. The creaminess from that to that, the tang into that. Magic. – [Woman] (murmuring) (snoring) – Oh, hey, I have a little bit left. – [Woman] We’ve still got, like, five other cocktails to do. – Yeah, see, try that. When it’s not so diluted.

Make sure you hang around for the next few drinks. Fun Steve’s coming out. (laugh) (jazzy music).

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