John deBary’s Blue Hawaii

John deBary | New York

“I feel like everyone has a memory of drinking too many of these during a regrettable stay at an all-inclusive resort in the Bahamas,” says John deBary of the blue Curaçao, coconut and pineapple concoction. His modern reworking calls on coconut liqueur in place of the traditional coconut cream for a slightly dryer take.


Serving: 1

  • 3/4 ounce white rum
  • 3/4 ounce Senior & Co.'s Blue Curaçao
  • 3/4 ounce Clément Coconut Liqueur
  • 3/4 ounce fresh pineapple juice

  1. Combine all ingredients in a mixing tin and shake with ice for 15 seconds.
  2. Strain into a chilled cocktail glass.

Tagged: blue Curaçao