Sea Blues

COCKTAIL INGREDIENTS:
- 37,5 ml Vodka
- 22,5 ml Coconut Rum
- 22,5 ml Blue Curaçao
- 15 ml Fresh Lemon Juice
- 45 ml Fresh Pineapple Juice

GARNISH:
- Toasted Coconut Flakes
- Dried Edible Flowers

INSTRUCTIONS:
• Lightly toast coconut flakes and set aside.
• Run a cut lemon around the rim of the cocktail glass to moisten it.
• Line the rim with toasted coconut flakes.
• Combine all of the ingredients in a cocktail shaker.
• Add ice and shake until chilled.
• Strain over fresh ice into a prepared cocktail glass.
• Garnish with some edible flowers.

Recipe author: cocktail has been created at Hilton Hawaiian Village in the honor of Harry Yee.

Sea Blues is a fantastic tribute to Harry Yee‘s classic Blue Hawaii. It has all the staples of a great tropical cocktail starting with fruit juice like pineapple and finishing with its stunning looks and color. Regretfully, I did not have access to Ocean Vodka distilled in Hawaii, so I had to make do with what was at hand.

Overall, the cocktail was deceptively light even though it contains enough alcohol to pack a reasonable punch, primarily due to a healthy dose of vodka in it. Combination of pineapple and coconut notes provided by juice and rum, respectively, is a satisfying combination that cannot go wrong. A touch of lemon juice, added to the mix, balances the sweetness of Malibu and Blue Curaçao, allowing it to be noticeable, but not overtake the drink. I’m not quite sure what kind of influence would Ocean Vodka do, but I believe, in this cocktail vodka is a good choice. It enables coconut, pineapple and orange notes of curaçao play off of each other, without making the drink overly complex.

Source material:
https://www.liquor.com/recipes/sea-blues/