The name says it all. The cocktail is tall, refreshing, and as blue as the Caribbean skies. It combines vodka, blue curaçao, and lemonade to create a drink that you will want to dive in.
Andy MacElhone is believed to have created the Blue Lagoon at Harry’s New York Bar in Paris in the early 1960s or 1970s. The drink was made before the 1980 film of the same title.
The vodka provides a solid base, while the blue curacao, a Caribbean liqueur that is made from the dried peels of the Laraha fruit and then dyed blue, adds zesty, sweet notes. Lemonade adds a tartness to the drink and makes it more palatable.
The preferred method of making this drink is by shaking the liquid and straining it. Some people prefer to mix the ingredients and crushed ice together to create a frozen cocktail. Shaking is faster, easier, and more delicious. So, don’t be afraid to keep it simple. If you want to experience an icy trip, go for the frozen version. The Blue Lagoon can be a powerful antidote to the heat and sun when you use either method.
- 1 ounce vodka
- Blue curacao 1 ounce
- 4 ounces lemonade
- Garnish: Lemon wheel
- Garnish: maraschino cherry
- Add the lemonade, blue curacao, and vodka to a cocktail shaker filled with ice. Shake until chilled.
- Pour into a hurricane over crushed ice.
- Garnish the dish with a maraschino and lemon wheel.