A mid-century classic created by Harry Yee of the Hawaiian Village Hotel in Waikiki, Honolulu in the late 1950′s. His most well-known cocktail is in keeping with the faux tropical drinks of Donn Beach and Victor Bergeron. A twist on the Pina Colada, this drink goes down very quickly and is amazingly light in alcoholic content for a tiki styled concoction. The color is one of the few blue drinks that actually adds to its charm.
Note that using crushed ice before adding it to the blender is what makes this drink especially wonderful. The texture adds a layer of mystique and a sense that you are indeed sipping something from the islands.
1oz light rum
1oz blue curacao
1oz cream of coconut
2oz pineapple juice
garnish: pineapple wedge, maraschino cherry
Combine ingredients with 1 cup crushed ice in blender on high-speed. Pour into chilled highball glass. Garnish with pineapple and cherry.