What can be better refreshingly - the weakening alcoholic cocktail on vacation at the pool in hot summer day or on the beach? Cocktails drink even those who in pure form don't transfer alcohol to spirit. And in structure with fruit, juice, syrups and ice alcohol turns into interesting and tasty performing barmen art.
Blue Hawaii cocktail belongs to popular, has the bright tropical taste, beautiful color reminding of summer, the sea, the sun. The glass with drink is beautifully decorated with a tubule with an umbrella and fresh fruit. The taste and appearance cocktail is capable to present a lot of positive emotions to any gourmet.
The invention of this exotic drink is attributed to the legendary bartender Harry Yi of Hilton hotel on the Hawaiian Islands. It in the 1957th year by request of the Dutch producer of Balls alcoholic drinks included in a compounding liqueur to "Bl Kyurasao". Since then cocktail became widely known, it is even possible to call it a peculiar business card of beach vacation in Hawaii.
From what prepare
Blue Hawaii cocktail is tropical. Do it on the basis of rum. Pineapple juice, liqueur to "Bl Kurasao", the Malibu liqueur, sweetener also is a part. Sometimes the fortress of drink is increased addition of vodka. This cocktail is often confused with absolutely other - "The blue Hawaiian" though the difference is basic: coconut cream is added to the second instead of sweetener and never vodka is added.
From what drink
Cocktail is served in two ways: or in a glass of "Zombie", or in a glass of Harriken. The first has the bigger volume and considerable height in comparison with other glasses as, for example, Collins or "Highball glass". Harriken is a beautiful curved glass on a small leg. It is used for tropical cocktails.
Variations of compoundings
Any cocktail has the original recipe. But all charm of such drinks is that performed by different bartenders cocktails to taste will be absolutely unlike at each other even if exact proportions of each component ingredient will be observed. And at the same time yet there are no limits for experiments and a creative thought. Therefore each drink can be made special, having added something brand new to its structure. The first option of preparation: take a roundish tall glass for cocktail from thick glass, on a third to fill it with ice cubes, pour out on 30 ml of light rum, for example Bakkardi, orange liqueur to "Bl Kyurasao" and the Malibu liqueur, to add 100 ml of pineapple juice, to stir. Give, having decorated with a pineapple slice. The second option of preparation: in the blender one part of liqueur to "Bl Kyurasao" with two parts of light rum, two parts of pineapple juice and one part of coconut liqueur mixes up. Spreads on the glasses filled with ice and it is decorated with a slice of pineapple, pear, segment of a lime and orange.