Why the Blue Hawaiian Is Officially Back: the Vacation Drink Food Critics Can No Longer Ignore
Every discussion of cerulean drinks begins in Honolulu at the Kaiser Hawaiian Village Hotel (now the Hilton Hawaiian Village). In 1957, a sales representative for Dutch distiller Bols asked legendary head bartender Harry Yee to devise a cocktail featuring their blue-dyed orange liqueur. Yee delivered the Blue Hawaii, shaking light rum, vodka, sweet and sour mix, pineapple juice, and blue curaçao over cracked ice. It became an instant commercial juggernaut, capturing the jet-age fascination with Polynesian pop culture.
The Blue Hawaiian surfaced shortly after as an uncredited variation, directly influenced by the mid-1950s rise of the Piña Colada in Puerto Rico. Resort bartenders removed Yee’s vodka and sweet-sour formula, substituting canned cream of coconut. The switch yielded a thicker, creamier drink that functioned visually like a swimming pool in a hurricane glass. Because both drinks shared identical color palettes and nearly identical names, menus conflated them for half a century.
When mass-market cocktail programs exploded in the 1970s and 1980s, the recipe suffered. Venues swapped real coconut emulsions for powdered substitutes and replaced real pineapple with shelf-stable concentrates packed with high-fructose corn syrup. The drink earned a reputation as a cloying, hangover-inducing novelty. Rehabilitating it requires returning to Yee’s original hospitality standards while applying modern craft techniques.
