This Gorgeous Honolulu Blues Cocktail 2 Ways is a nod to two classic Tiki drinks and my team – the Detroit Lions. Although there are elements of both the Blue Hawaiian and the Blue Hawaii cocktails present, this version adds a touch of heat and Tajín.
If you’re a Lions fan and still a little salty over having to wait another season for a chance at the Super Bowl, or simply tired of winter and you need a taste of the tropics, I got you covered with this perfectly blended beverage. One thing’s for sure, you won’t have the Honolulu blues for long after a sip of two of this delightful drink. If a libation consisting of pineapple, coconut, lime, a hint of orange and a spicy or salty rim sounds right up your alley, read on. Then, gather your ingredients and meet me back here to whip up a batch of the Honolulu Blues.
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Don’t Mind Me. I’m Just Working Some Things Out…
Usually, when I set out to develop a recipe, I’m trying to capture a memory, a moment in time, or a really good flavor. When I set out to develop this recipe I was feeling a little sad, a little salty, a touch sour, and I was looking for something to brighten my mood.
In a shocking loss to the Washington Commanders, the Detroit Lions were eliminated from the 2025 playoffs. It was a late night game, and I had dosed off on the sofa. When I awoke and asked my husband how we were doing, I expected him to say it was tight, but we were holding on, and would soon be moving on.
I shook off my drowsiness and processed the score on the television. We had lost. Over the next couple days, I developed what I self-diagnosed as the Honolulu Blues. I decided the best way to move on from the season was to create something bright, happy, and new – something I could proudly serve at watch parties next season.
I started dreaming up blue cocktails.
The Origin of Blue Curacao
Blue Curacao liqueur originates from the island of Curacao, a Dutch Caribbean territory. It was first created in the 19th century by Lucas Bols, a Dutch distiller. The liqueur is made from the dried peels of the Laraha orange, a bitter citrus fruit that is native to Curacao. While traditional Curacao liqueur is clear or orange in color, Blue Curacao is heavily tinted with blue coloring to create its signature vibrant hue.
The flavor profile of Blue Curacao is sweet with a mild orange flavor that’s similar to Triple Sec. It can also have subtle spice notes, depending on the brand.
The blue version was made popular in the mid-20th century, during the rise of Tiki cocktails, as bartenders sought visually striking ingredients to enhance the exotic appeal of their drinks. Depending on how much is used and the combination of other ingredients, it can turn a drink into an eye-catching blue, turquoise, or lovely shade of green. Blue Curacao is most commonly used in:
- Blue Hawaii – One of the most famous Tiki cocktails featuring Blue Curacao, light rum, pineapple juice, and sweet and sour mix.
- Blue Hawaiian – Similar to the Blue Hawaii but this drink includes coconut cream.
Blue Curacao is also commonly used in layered drinks to create ocean-like effects. Because Tiki cocktails are known for being beautifully theatrical, Blue Curacao a natural choice for making exotic, eye-catching cocktails.
I’ll Have a Blue Hawaii. Make That a Blue Hawaiian. Um, What’s the Difference?
The Blue Hawaii and Blue Hawaiian are two iconic drinks in Tiki and tropical drink culture, and celebrated for their bold colors and refreshing flavors. However, there are subtle differences.
Blue Hawaii
As the story goes, the Blue Hawaii was created in 1957 by Harry Yee, a bartender at the Hilton Hawaiian Village in Honolulu, Hawaii. It was made for a promotional event to showcase Blue Curacao liqueur. The vibrant blue color was meant to represent the beautiful Hawaiian ocean. The drink became a popular tropical cocktail, and is often associated with the mid-century Tiki drink craze. The Blue Hawaii typically consists of rum, pineapple juice, Blue Curacao, and sometimes coconut cream or lemon juice.
Blue Hawaiian
The Blue Hawaiian is a variation of the Blue Hawaii that came some time later, though the exact origins are somewhat unclear. Some sources claim it was developed in the 1960s or 1970s, while others attribute it to a bartender named Harry McElhone in the 1950s, though it may not have been called a “Blue Hawaiian” at the time. The Blue Hawaiian includes rum, pineapple juice, Blue Curacao, coconut cream, and sometimes a splash of lime juice. It’s similar to the Blue Hawaii but the addition of coconut cream makes it a creamier, richer, more dessert-like cocktail.
Both are classic Tiki drinks, but depending on whether you prefer a tangy or creamy cocktail, one may suit your taste better.
A Tribute to the Boys in Honolulu Blue.
If you’re a Lions fan, you may know that the team got its start in Portsmouth, Ohio under a different name – the Spartans. However, in 1934, Detroit businessman George Richards purchased and relocated the team to Detroit. At that time, they were also , where they were also renamed the Detroit Lions – a name that aligned nicely with the city’s other big-cat-inspired team, the Detroit Tigers.
As part of their rebranding, the team needed new colors. They chose Honolulu Blue and Silver – the blue shade supposedly inspired by the sparkling blue waters of the Pacific Ocean. It was a distinctive and bold look that stood out among other teams in the league at the time. The unique color choice helped the Lions develop a recognizable and iconic brand, and Honolulu Blue has remained a defining part of the team’s identify. Ask anyone in Michigan the color of the Detroit Lions uniform and they will tell you, Honolulu Blue.
Gorgeous Honolulu Blues Cocktail 2 Ways – A Variation on a Theme
The Honolulu Blues cocktail takes the best of both the Blue Hawaii and the Blue Hawaiian and adds a few layers of my favorite flavors to the mix.
In this recipe, ice, fresh pineapple, coconut cream, fresh lime juice, and Blue Curacao make the base for this cocktail, but there are two unique ingredients that take this drink in a different direction. I like a spicy cocktail every now and then, especially when it’s balanced with a little sweet and salt. Naturally, I turned to Ancho Reyes and Tajín to round out this recipe.
Version 1 – Made with Ancho Reyes and Tajín Rim
Enter Ancho Reyes Liqueur de Chile Ancho. This sweet and spicy chile liqueur has long been a favorite of mine when paired with chocolate. I often use in when making truffles. You can find this ancho chile liqueur in most liquor stores.
What I’m about to say next is important. There are two different varieties of Ancho Reyes – the Ancho Chile variety and the Verde variety. You do not want the green-bottle verde version. You want the Ancho version in the brown bottle. They have completely different flavor profiles, with verde tasting like a green pepper to me. The two are not interchangeable, so make sure you grab the Ancho version in the brown bottle.
The other stand-apart ingredient to this Gorgeous Honolulu Blues Cocktail 2 Ways is the Tajín Clasico rim.
Tajín Clasico seasoning is a popular Mexican spice blend that combines chili powder, lime, and salt – creating a tangy, spicy, and slightly salty seasoning that adds a delightful kick. This versatile seasoning is often used to enhance fruits, chicken, fish or vegetables, snacks, sweet bakes, and even cocktails. For example, the combination of Tajín with mango reminds me of a Mexican candy, named Tico Tico that I used to enjoy when I was a kid. For me, there’s an element of nostalgia whenever I taste this lovely spice mix. I use Tajín to finish these delightful Tajín Mango Thumbprint cookies.
You can typically find Tajín Clasico at most major grocery stores, especially in the international or Latin food aisle. It’s also available in specialty food stores and online retailers.
Version 2 – Made with Salt Rim & Light Rum
If a spicy cocktail and Tajín rim are not your thing, that’s OK. I have you covered with an alternative. Leaving all other ingredients the same, simply substitute the Ancho Reyes chile liqueur for a light rum and the Tajín rim for a salt rim. You can also skip the salt rim altogether. It won’t have the heat or savory notes of version 1, but it will be just as tasty.
Coconut Cream vs. Coconut Milk vs. Coconut Water
Coconut cream, coconut milk, and coconut water all come from coconuts, but they have distinct textures, flavors, and uses in mixology and cooking. As for this recipe, only coconut cream will do.
- Coconut Cream is the thickest and richest of the three. It is made by simmering coconut meat with water and then skimming off the high-fat, creamy layer that rises to the top. Think of it as the sweetened condensed milk of coconut products. It has a thick, creamy texture and a sweet, concentrated coconut flavor, making it ideal for tropical cocktails, such as the Blue Hawaiian, and desserts. It is not interchangeable with coconut milk or coconut water due to its high fat content and thicker consistency.
- Coconut Milk is thinner and more liquid than coconut cream but still creamy. It is made by blending coconut meat with water and then straining it. Coconut milk is commonly used in cooking (curries, sauces, and soups) and some cocktails, but it is not as rich as coconut cream and will not provide the same flavor and body in this drink recipe.
- Coconut Water is the clear, naturally sweet liquid found inside young coconuts. It is light and refreshing, with a mild coconut flavor and high electrolyte content. While great for hydration, it lacks the creamy texture needed for this drink recipe and should not be substituted for coconut cream.
For this recipe, only coconut cream will work. Using coconut milk or coconut water will result in a thinner, less indulgent cocktail. I like Coco Lopez Coconut Cream. You can find it in most major grocery stores and liquor stores.
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Blessings & enjoy!
Gorgeous Honolulu Blues Cocktail 2 Ways
Course: LibationsCuisine: AmericanDifficulty: Easy2
servings10
minutesA delightful tropical drink with pineapple, coconut cream, lime, blue Curacao, and a spicy or salty rim.
Ingredients
2 cups ice
3/4 cup fresh pineapple, packed
3 Tbsp. coconut cream, well blended
1 tsp. fresh lime juice
1 1/2 ounces Blue Curacao
- Version 1 – final ingredients
1 ounce Ancho Reyes ancho chile liqueur
Tajín Clasico for the rim
- Version 2 – final ingredients
1 ounce light rum
Coarse salt for the rim
Directions
- Run a slice of lime around the rim of two 8-ounce glasses and dip the edges in either Tajín Clasico or salt. You can also skip this step if desired.
- In a blender, combine the ice, pineapple, coconut cream, lime juice, Blue Curacao, and either Ancho Reyes or light rum, depending on your preference. Pulse until the ice and pineapple are broken down and you have a nice slush.
- Pour the frozen mix into the two prepared glasses. Garnish as desired. Serve immediately and enjoy!
