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Blue Hawaiian Margarita

Blue Hawaiian Margarita

Okay, so gather round because I'm about to share the story of how I started serving Blue Hawaiian Margaritas at all my family BBQs. A couple summers ago, my neighbor brought over the *bluest* cocktail you ever did see. It looked, honestly, a bit like Gatorade had gone on holiday, but one sip and... well, let’s just say I’ve never looked back (my cousin Ben, however, still swears the original was too strong, so I’ve dialed it down a little). This recipe is my riff on that wild drink, with a few tweaks and plenty of mishaps along the way—if you see blue streaks on the countertop, congrats, you’re doing it right.

Why I Think You’ll Love This (or, Why My Family Never Says No)

I make this Blue Hawaiian Margarita every time I want to feel like I’m on vacation but can’t exactly hop a plane to the tropics. My friends go bonkers for it (especially if there's a heatwave and we run low on ice). Honestly, I started making it because regular margaritas were feeling a bit... samey, you know? Plus, there's something about that bright blue color—it just makes people smile, though occasionally it stains my favorite wooden spoon. Sometimes I get the ratios wrong, but eh, it's still delicious. And if you splash some everywhere while pouring? Just call it kitchen flair.

What You’ll Need (Don’t Stress, Subs Are Fine!)

  • 50ml Tequila (I usually use reposado, but my buddy swears silver is the way to go; I’ve even used mezcal once when I was out of everything else, and it was... interesting)
  • 25ml Blue Curaçao (I’ve grabbed the cheap brands from the corner shop—honestly, it’s more about that color than the name!)
  • 30ml Coconut Cream (If you’ve only got coconut milk, just splash it in and maybe add a bit more booze to make up for it)
  • 30ml Pineapple Juice (fresh is lovely, but canned works absolutely fine—I’m not Martha Stewart!)
  • 20ml Triple Sec (or plain orange liqueur—my gran always says use what’s in the cupboard)
  • 15ml Fresh Lime Juice (I buy the bottled stuff half the time, shhh)
  • A handful of ice (Technically, 1 cup? But honestly, I just fill the shaker and hope)
  • Salt for the rim (sometimes I use sugar if I’m feeling wild)
  • Optional: Pineapple wedge or maraschino cherry for garnish (Only when I remember—last week, I used a cocktail umbrella from an old birthday cake.)

How I Actually Throw It Together (Steps, Ish)

  1. Rub the rim of your glass with a lime wedge, then dip it in salt (or sugar if you like it sweet). If you forget, just pretend it’s a low-key version.
  2. Add ice to your shaker. (This is where I usually accidentally drop half on the floor. Totally normal.)
  3. Pour in the tequila, blue curaçao, coconut cream, pineapple juice, triple sec, and lime juice. Give it a good shake. Or, if you’re me, shake until your arm gets tired; someone once told me 20 seconds is official, but who's timing?
  4. Strain into your prepped glass over more ice. Actually, sometimes I just dump the whole thing, ice and all, straight in—less washing up later. If the coconut cream goes a bit lumpy, give it a stir. Don’t panic; it’ll taste just fine.
  5. Garnish with anything tropical-looking. Or don’t. I once grated a bit of lime zest on top, and it looked fancy (for about 2 minutes).
  6. This is the bit where I taste and sometimes add a splash more pineapple juice if it needs sweetening up; taste as you go, it's half the fun.

Real-Life Notes from My Offbeat Kitchen

  • The bluer the curaçao, the wilder the color—don't skimp if you want that pool party look.
  • If the coconut cream "separates," just stir, or use a mini whisk if you have one handy (my first batch looked like a science project, but tasted great).
  • For some reason, kids—mysteriously—always want to try a sip. I keep a little blue sports drink on hand for them so I’m not the fun police.

What Happens If You Mix Things Up? (Variations I’ve Tried)

  • Once, I swapped tequila for rum—honestly, it tasted like a boozy, neon piña colada. Not mad about it.
  • I tried adding soda water once. Didn’t love the fizz, but my uncle thought it was “refreshing,” so maybe it’s a matter of taste.
  • Virgin version: Leave out the alcohol, use extra pineapple juice and a dash of blue food coloring—kids and teetotalers get the vibes, no hangover.

Do You Really Need Fancy Gear?

Supposedly, a cocktail shaker is essential, but my mate once used a mason jar with the lid screwed on and, honestly, it worked a charm—just watch out for leaks. If you've misplaced your strainer (like I inevitably do), pour through a slotted spoon or even a tea strainer (learned that from a blog over at The Drink Blog—they do some cracking cocktails, by the way).

Blue Hawaiian Margarita

How to Store—If There’s Any Left

Let’s be real: in my place, this rarely makes it past the first round, but, on the off-chance you have leftovers (maybe you doubled the batch for “just in case”), pop it in a jar and refrigerate. It’ll keep fine for about 24 hours, though I think it tastes better on day two if the flavors sit together (but only if you give it a good stir!).

How I Like To Serve Blue Hawaiian Margaritas

I always reach for big, chunky glasses (margarita glasses if I remember, actual tumblers if I don’t) and usually pile on a slice of pineapple. My cousin insists it must be with nachos—sure, why not? Sometimes we stick tiny umbrellas in to really commit to the holiday-at-home theme. Want more ideas? Check out this list of blue cocktails on Liquor.com—you’ll get inspiration for days.

Mistakes I’ve Made (Pro Tips…ish)

  • Once, I rushed the shaking and everything separated. It looked like a science experiment gone rogue. Actually, shaking longer makes it look and taste way smoother—lesson learned.
  • Tried making a giant batch in a blender. Forget it. The coconut cream gummed up and the color turned watery fast.
  • Don’t use shelf-stable lime cordial. It just tastes kind of… off. Fresh (or at least bottled lime juice) is worth it.

Some FAQ (Because These Always Get Asked)

  • Can I make this ahead for a party?
    Yep, but keep the ice out until you serve or it’ll get watery. Actually, I sometimes prep a pitcher and just shake up individual glasses on demand.
  • That blue stuff stains! Got any tricks?
    Well, paper towels are your friend, and avoid wearing white. Blue Curaçao is basically chaos in a bottle if you spill it.
  • Can I make it less sweet?
    Totally. Just use more lime juice or a bit less triple sec. Or, squeeze in some fresh orange juice to dial down the sugar (thanks to my aunt for that tip—took a while to like it, but now I love the tartness).
  • No shaker—am I doomed?
    Nope, see above! Anything you can close and shake without leaks works in a pinch. I did try using a smoothie bottle once—messy, but the job got done.
  • Is this really better than a classic margarita?
    Ha, honestly, it’s apples and oranges. Or more like pineapples and limes. Try it, then argue with me about which is best (that’s half the fun, right?).

Final random thought: the soundtrack makes all the difference. I’ve been known to put on beachy tunes while mixing these, which possibly makes the drinks better... Or maybe that’s the third round talking.

★★★★★ 4.50 from 109 ratings

Blue Hawaiian Margarita

yield: 2 servings
prep: 10 mins
cook: 0 mins
total: 10 mins
A tropical twist on the classic margarita, the Blue Hawaiian Margarita features vibrant blue curaçao, premium tequila, coconut, and pineapple flavors for a refreshing and colorful cocktail perfect for summer parties.
Blue Hawaiian Margarita

Ingredients

  • 2 oz silver tequila
  • 1 oz blue curaçao
  • 1 oz coconut cream
  • 2 oz pineapple juice
  • 1 oz fresh lime juice
  • ½ oz simple syrup
  • 1 cup ice cubes
  • Pineapple wedge and maraschino cherry for garnish
  • Coarse salt or sugar for rimming glass (optional)

Instructions

  1. 1
    Optional: Rim the glass with lime juice and dip into coarse salt or sugar.
  2. 2
    In a cocktail shaker, combine tequila, blue curaçao, coconut cream, pineapple juice, lime juice, simple syrup, and ice.
  3. 3
    Shake vigorously for about 20 seconds until well-chilled.
  4. 4
    Strain the mixture into prepared margarita glasses filled with ice.
  5. 5
    Garnish with a pineapple wedge and maraschino cherry. Serve immediately.
CLICK FOR NUTRITION INFO

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 245 caloriescal
Protein: 1gg
Fat: 3gg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 24gg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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