Naoto & I had a signature cocktail at our wedding–the Blue Hawaii. We chose it because of its pool blue color (pool was our wedding color) and because of Naoto grew up in Hawaii and we shared a wonderful vacation there with his host family a few years before we were married. And, it might be sweeter than my cocktail tastes today, but the Blue Hawaii was right up my alley seven years ago. When I whipped up a batch for Naoto and I on our anniversary, it took us back to the beaches of Hawaii and the party that celebrated our marriage.
The Blue Hawaii has been around since 1957 and has several variations, but for our wedding, we chose this traditional recipe.
3/4 oz light rum
3/4 oz vodka
1/2 oz blue curaçao
3 oz pineapple juice
1 oz sweet & sour (I made my own: 1 part lemon juice, 1 part simple syrup)
Add all ingredients to a cocktail shaker filled with ice. Strain into a cocktail glass (or serve on the rocks, but for goodness sake, please don’t put it in a blender!) and garnish with fresh pineapple and an offensively red maraschino cherry. It would be better if you could include a little paper umbrella, too. Enjoy on your anniversary or on a sandy beach.
P.S. Thanks for the cocktail swords, Donovan!