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Summer Special - Blue Hawaii
Summer has arrived. In this beautiful season, in order to celebrate this hot season with a dashing attitude, today, I would like to introduce to you a bartending strategy called Blue Hawaii， glass cookware.
The Blue Hawaii was born in 1957 when Harry Yee, a bartender at the Hilton Honolulu Resort, created the cocktail to promote the Blue Curacao (blue orange liqueur) from Bols Winery.
Blue Hawaiian wine recipe, as follows:
Fill a 12-ounce glass with ice, then add in the following order:
3 ounces fresh pineapple juice
1 ounce sweet and sour juice
1/2 ounce blue curacao (preferably Boss)
3/4 ounce vodka
3/4 ounce rum (preferably Puerto Rico)
Toss lightly and garnish with sliced pineapple and orchids
How to make sweet and sour juice:
Combine 1 cup water and 1 cup granulated sugar in a pot, heat over medium heat and stir until sugar dissolves. Turn off heat and let stand to room temperature, then add 1 cup fresh lemon juice and ½ cup fresh lime juice and mix well, chill in refrigerator for up to 1 week.
The original wine recipe, the recipe is easy to remember, that is, the ratio of rum and vodka is 1:1, then the ratio of sweet and sour juice made in advance to pineapple juice is 1:3, and half an ounce of blue orange liqueur is added. Just stir.
The method of stirring is very practical in beach bars, because when the weather is very hot, stirring and shaking and the finished product is almost the same.
In terms of modern bartending techniques, blue Hawaii will be more delicious after being shaken and blended. On the one hand, the pungency of the wine will be greatly reduced, and on the other hand, the juice can be filled with a lot of gas, making it smoother to drink.
When the conditions of base wine + sour + sweet are satisfied, you can use liqueur to change the color of the cocktail, use syrup and juice to change the taste, and add carbonated drinks to change its taste, you can combine countless delicious cocktails.
Of course, bartending is inseparable from a bartender. Next, we recommend a bartender. It has a clear texture, is fashionable and novel, and has a strong three-dimensional sense. When adding drinks, the blend of light and shadow is like a dream. Humanized eagle mouth design, prepared wine and beverages are easy to pour out, not easy to divert and overflow, making bartending easier. The bottom of the cup is thick and stable, and it is not easy to shake during the preparation process. It feels comfortable and durable. It is undoubtedly the best choice for bartending.
The Blue Hawaii was born in 1957 when Harry Yee, a bartender at the Hilton Honolulu Resort, created the cocktail to promote the Blue Curacao (blue orange liqueur) from Bols Winery.
Blue Hawaiian wine recipe, as follows:
Fill a 12-ounce glass with ice, then add in the following order:
3 ounces fresh pineapple juice
1 ounce sweet and sour juice
1/2 ounce blue curacao (preferably Boss)
3/4 ounce vodka
3/4 ounce rum (preferably Puerto Rico)
Toss lightly and garnish with sliced pineapple and orchids
How to make sweet and sour juice:
Combine 1 cup water and 1 cup granulated sugar in a pot, heat over medium heat and stir until sugar dissolves. Turn off heat and let stand to room temperature, then add 1 cup fresh lemon juice and ½ cup fresh lime juice and mix well, chill in refrigerator for up to 1 week.
The original wine recipe, the recipe is easy to remember, that is, the ratio of rum and vodka is 1:1, then the ratio of sweet and sour juice made in advance to pineapple juice is 1:3, and half an ounce of blue orange liqueur is added. Just stir.
The method of stirring is very practical in beach bars, because when the weather is very hot, stirring and shaking and the finished product is almost the same.
In terms of modern bartending techniques, blue Hawaii will be more delicious after being shaken and blended. On the one hand, the pungency of the wine will be greatly reduced, and on the other hand, the juice can be filled with a lot of gas, making it smoother to drink.
When the conditions of base wine + sour + sweet are satisfied, you can use liqueur to change the color of the cocktail, use syrup and juice to change the taste, and add carbonated drinks to change its taste, you can combine countless delicious cocktails.
Of course, bartending is inseparable from a bartender. Next, we recommend a bartender. It has a clear texture, is fashionable and novel, and has a strong three-dimensional sense. When adding drinks, the blend of light and shadow is like a dream. Humanized eagle mouth design, prepared wine and beverages are easy to pour out, not easy to divert and overflow, making bartending easier. The bottom of the cup is thick and stable, and it is not easy to shake during the preparation process. It feels comfortable and durable. It is undoubtedly the best choice for bartending.
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