Added: 09/28/2005 |
Blue Hawaiian ? Can Not Be Done Without Blue CuracaoCreating cocktails can be straight forward or artistic; depending on the person, their tastes, and how far they want to take it. Often, the first lesson of bartending school teaches basic skills - from shaking, to pouring over a spoon. Most people can quite easily get by with these techniques, especially when tending home bars.
Let us speak about how to create one of the most popular and lady-like cocktail - Blue Curacao (Blue Hawaiian) which is based on usage of liqueur. Liqueurs are typically made by flavoring a base alcohol (i.e. brandy, whiskey, rum, etc...) with herbs, spices, or fruit and then re-distilling it.
Curacao is an orange-flavored liqueur made from the dried peel of bitter oranges found on the Caribbean island of Curacao. Originally named after the island of Curacao, whose oranges were the basis for its first production, the name is now generic. Now made from a variety of oranges, only the peel of the orange is used for Curacao. It may be based on any white spirit, though molasses (cane) or grape are the most likely, and it comes in a range of colours, including blue. Triple sec was the term for a second distillation.
Blue Curacao which is the main ingredient in Blue Hawaiian is a sweet blue liqueur, distilled and flavored from the dried peel of bitter oranges. It can also contain distillates of lemons and curacao fruit, sugar and wine. The Caribbean island of Curacao is host to much of the fruit used in these liqueurs.
Blue Curacao is often used to induce color into cocktails and other mixed drinks like Blue Hawaiian.
At, last, a Blue Hawaiian drink recipe itself.
1 oz Light Rum
1 oz Blue Curacao
2 oz Pineapple Juice
1 oz Cream of Coconut
1 cup Crushed Ice
Mixing instructions. Blend light rum, blue curacao, pineapple juice, and cream of coconut with one cup ice in an electric blender at high speed. Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry
When a drink contains eggs, fruit juices or cream, it is necessary to shake the ingredients. Shaking is the method by which you use a cocktail shaker to mix ingredients together and chill them simultaneously. The object is to almost freeze the drink whilst breaking down and combining the ingredients. Normally this is done with ice cubes three-quarters of the way full. When you've poured in the ingredients, hold the shaker in both hands, with one hand on top and one supporting the base, and give a short, sharp, snappy shake. It's important not to rock your cocktail to sleep. When water has begun to condense on the surface of the shaker, the cocktail should be sufficiently chilled and ready to be strained.
Most cocktail shakers are sold with a build-in strainer or hawthorn strainer. When a drink calls for straining, ensure you've used ice cubes, as crushed ice tends to clog the strainer of a standard shaker. If indeed a drink is required shaken with crushed ice (i.e. Shirley Temple), it is to be served unstrained.
You can stir cocktails effectively with a metal or glass rod in a mixing glass. If ice is to be used, use ice cubes to prevent dilution, and strain the contents into a glass when the surface of the mixing glass begins to collect condensation.
When building a cocktail, the ingredients are poured into the glass in which the cocktail will be served. Usually, the ingredients are floated on top of each other, but occasionally, a swizzle stick is put in the glass, allowing the ingredients to be mixed.
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