This blue Hawaiian mocktail is tropical cocktail with a stunning aquamarine color. It’s made with pineapple juice, cream of coconut, blue Curaçao syrup, and a splash of fresh lemon juice, shaken and strained over ice.
About this recipe
The Blue Hawaiian is a classic tropical cocktail made with rum, and this is the non-alcoholic version, and it’s really good. The combination of pineapple, coconut, and the mild orange note from the blue Curaçao syrup is tropical and delicious!
It uses two homemade components, a blue Curaçao syrup and cream of coconut. Both are easy to make and keep well in the fridge, so if you make a batch of each you can put this drink together in a couple of minutes. The blue Curaçao syrup is what gives the drink that brilliant blue color. It will look very dark in the bottle but lightens once it’s shaken with the other ingredients. A small splash of fresh lemon juice stops it tasting flat and cuts through the sweetness of the pineapple and coconut.
For more alcohol-free drink ideas, browse my mocktail recipes.
Key ingredients and why
- Blue Curaçao syrup: Where the color and the subtle orange flavor comes from. My homemade blue Curaçao syrup is made with orange peel, sugar, and a little non-alcoholic bitters. It keeps in the fridge for up to a month.
- Cream of coconut: Adds richness and a sweet coconut flavor. My homemade cream of coconut is just coconut cream and sugar, stirred until dissolved.
- Pineapple juice: The tropical base of the drink.
- Fresh lemon juice: A small amount to brighten the drink and balance the sweetness.
How to make
- Fill a cocktail shaker with ice.
- Add the blue Curaçao syrup, cream of coconut, pineapple juice, and lemon juice. Shake well for about 15 seconds until cold.
- Fill a highball glass with ice and strain the drink over it. Garnish with a cherry and a pineapple slice on the rim.
Tips
- Make the components ahead. Both the blue Curaçao syrup and cream of coconut keep well in the fridge so it’s worth having a batch of each ready to go.
- The syrup will look very dark in the bottle. It lightens significantly once shaken with the other ingredients – the finished drink will be a beautiful aquamarine blue.
- Fresh lemon juice only. It’s a small amount but it makes the drink taste brighter and more balanced.
- Frozen version. Blend everything with ice for a slushy version. If it gets too liquid, freeze for an hour then blitz again.
Related recipes
- Blue Curaçao Syrup – the syrup that makes this drink
- Cream of Coconut – the other homemade component
- Blue Lagoon Mocktail – another great use for the blue Curaçao syrup
- Pina Colada Mocktail – same tropical base without the blue
- Strawberry Daiquiri Mocktail – another blended fruity mocktail
Blue Hawaiian Mocktail
Ingredients
- 1 oz blue Curaçao syrup
- 1 oz cream of coconut
- 2 ½ oz pineapple juice
- ½ oz lemon juice or lime juice, fresh
- Ice
- Cherry and pineapple slice for garnish
Instructions
- Fill a cocktail shaker with ice.
- Add the blue Curaçao syrup, cream of coconut, pineapple juice, and lemon juice.
- Shake well for about 15 seconds until cold.
- Fill a highball glass with ice and strain the drink over it.
- Garnish with a cherry and a pineapple slice on the rim.
Notes
- Blue Curaçao Syrup: Full recipe at blue Curaçao syrup. Keeps in the fridge for up to a month.
- Cream of Coconut: Full recipe at cream of coconut. Keeps in the fridge for up to two weeks.
- The syrup looks very dark in the bottle but lightens beautifully once shaken with the other ingredients.
- For a frozen version, blend everything with ice. If it gets too liquid, freeze for an hour then blitz again.
