Now that the holidays are over, and the decorations start to come down, you have nothing to do but sit around and enjoy the fantastic weather, right?! Well, maybe a couple weeks ago when we had a lovely spell of false spring. The temps are about back to where they should be and, even though the sun is going down just after 5 pm, it’s horrible.
Speaking of warmth and 5 pm, I decided to bust out of the cold this week and head to Hawaii! Well, not really. Who has the money to travel right after the holidays, especially with kids back in school? However, the whole reason I started this blog was an escape during Covid. After all, my tagline is: I’ve got the whole world in my pan. This week, I’m going to feature some Hawaiian items that I made for my daughter’s 10th birthday party we had a couple of weeks ago. So crank up the heat, turn on some ukulele-heavy tunes, don your favorite Hawaiian shirt and kick back with these tropical Blue Hawaiians (the kids had Hawaiian Punch!).
Blue Hawaiian
When you open the coconut cream, there will more than likely be a hardened disc at the top, with liquid trapped underneath. You can either mix this all in the can with a spoon, or dump it into a mini prep or blender to blend until fully liquified.
3 oz Bacardi Superior Rum (white rum)
1.5 oz blue curaçao
4 oz pineapple juice
1 oz lemon juice
1.5 oz cream of coconut (not coconut milk)
Optional garnish: pineapple, cherry, and cocktail umbrella
Add some ice to a cocktail shaker and pour in the liquor, juices and cream of coconut.
Shake vigorously for 30 seconds.
Fill two Collins glasses with crushed ice and pour the shaker contents into the glasses through a strainer.
Garnish with a pineapple wedge, maraschino cherry, and a cocktail umbrella.
______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
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