Blue Hawaii
- 1 ½ ounces silver rum
- 1 ounce blue curaçao
- 1 ½ ounces Coco López cream of coconut
- 1 ½ ounces fresh pineapple juice
- Stir ingredients over ice (or combine with crushed ice in a blender) and pour into a cocktail glass. Garnish with a pineapple wedge, maraschino cherry, and an orchid.
From the Fairmont Orchid on Hawaii’s Kohala Coast
The Spirits
Bols Blue Curaçao ($12) It’s the original blue curaçao, flavored with an intense variety of bitter orange grown on its namesake Dutch Caribbean island.
Selvarey Rum ($25) An impressive new brand from Panama with a suave vanilla nose and layered, not overly sweet flavors, sure to kick any rum cocktail up a few notches. Also try the cacao-flavored version.
Sammy’s Beach Bar Rum ($23) A minerally, fruit-packed entry from rocker (and part-time Aloha State resident) Sammy Hagar, distilled from the first pressing of virgin Maui Gold sugarcane.
Tanduay Silver Asian Rum ($20) A connoisseurs’ rum that works on its own or in cocktails. Availability is limited, but this Philippines-crafted stunner is pure and focused from start to finish, a worthy addition to a serious bar.
Caliche Puerto Rican Rum ($25) Created by nightlife impresario Rande Gerber with Puerto Rico’s Serrallés distilling family, lively Caliche is bright with complex flavors, charming rustic notes, and scuba-worthy depth.
Originally appeared in Virtuoso Life magazine, July 2014.
