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The Modern Butlers’ Journal, February 2021, Let’s Talk about Mixology

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Amer A. VargasLet’s Talk about Mixology, Part 64

by Amer A. Vargas

Blue Hawaiian Cocktail

Blue Hawaiian cocktail, photographed by Ana_J from Pixabay

Following a great beginning of the new year, we continue “cocktailing” to entertain our palates and have fun discovering new, eye-catching concoctions and delicious flavors.

On this occasion, we will review the Blue Hawaiian cocktail (not to be confused with the Blue Hawaii, which is a different cocktail using sour mix instead of cream of coconut) as presented by our colleagues at The Spruce Eats on their website. And funnily enough, depending on how the light falls on this cocktail, it may look green to you instead of blue!

The Blue Hawaiian is a delicious tropical drink, as you can see from the ingredients we use to make it. These are, for one serving:

  • 1½ oz./ 45 ml. White rum
  • ¾ oz/ 22 ml. Blue Curaçao liqueur
  • 2 oz./ 60 ml. Pineapple juice
  • ¾ oz./ 22 ml. Cream of Coconut
  • And a pineapple wedge as well as a maraschino cherry for garnish.

And this is how you prepare it. To start, in a mixing glass filled with ice cubes, pour the rum, the blue curaçao, the pineapple juice and the cream of coconut. Stir well until you get a homogenous mix. Then strain into a highball or Collins glass filled with ice cubes. Finish by garnishing as proposed or another garnish of your choice.

The result is a sweet, tropical-flavored cocktail that most people enjoy; but if you (or the drinker) are not so keen on overly sweet tastes, you can add ½ oz./ 15ml of fresh lemon juice to balance the sweetness and make it taste tangier.

There are other variations of the cocktail. You can, for example, make a frothy Blue Hawaiian by shaking the ingredients in the cocktail shaker, or prepare a Frozen Blue Hawaiian by blending the ingredients in a mixer with crushed ice until you get a smooth brew.

Whichever you choice, happy February!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.

Related posts:

  1. The Modern Butlers’ Journal, July 2020, Let’s Talk about Mixology
  2. The Modern Butlers’ Journal, March 2018, Let’s Talk about Mixology
  3. The Modern Butlers’ Journal, May 2020, Let’s Talk about Mixology
  4. The Modern Butlers’ Journal, November 2020, Let’s Talk about Mixology
  5. The Modern Butlers’ Journal, September 2018, Let’s Talk about Mixology

By Amer A. Vargas

Amer A. Vargas graduated with a Tourism Degree specializing in hotel management from CETT (Center for Tourism Studies) in Barcelona and spent the following decade in the service industry. Beginning as a waiter and then supervisor in high-end restaurants, he was next made responsible for raising service standards through staff training programs. After receiving further training as a butler, he worked as a butler and valet in private service as well as hotels in England and Europe.

During this time period, he translated the best-selling industry texts Butlers & Household Managers, 21st Century Professionals and Hotel Butlers, The Great Service Differentiators into Spanish and is currently creating butler training materials in the Spanish language.

As the Director of Spanish-speaking Markets, Amer is responsible for making the technology of butling available in private residences and hotels in the Spanish-speaking countries of the world. He provides consultation, placement, and training services in these countries.