We just got back from a heavenly warm trip to the Caribbean, to find ourselves in the depths of our cold Canadian winter… and just in time to host our annual gourmet dinner. So we built a meal around the theme, ” Frozen in Ottawa.”
We also wanted to use some of the delicious ideas we picked up on our travels. I adored these turquoise drinks they served under coconut palms on the beach down there. The color perfectly matched the sky and the sea.
So we started with a riff on a blue drink that a bartender named Harry Yee dreamed up at the Hilton Hawaiian Village in 1957. The beverage company Bols had asked him to concoct a drink featuring their just-introduced Blue Curaçao liqueur. Yee brainstormed and came up with the Blue Hawaii. Here’s my version.
- 6 oz Dominican rum
- 6 oz coconut milk, well stirred, then measured (I use low-fat)
- 6 oz Bols Blue Curaçao liqueur
- 18 oz unsweetened pineapple juice
- 4 oz fresh lemon juice (3 or 4 lemons)
- sweetener to taste (I use 12-16 drops of liquid stevia extract)
- Pineapple wedge and red currents for garnish
- ice cubes
If you’re drinking alone…
- 3/4 ounce rum
- 3/4 ounce Bols blue curaçao
- 3/4 ounce coconut milk
- 2 ounces unsweetened pineapple juice
- 1/2 ounce fresh lemon juice
- 2 drops liquid stevia extract
- ice cube
- Pineapple wedge and red currents to garnish
- Combine ingredients and mix well.
- If you want to, you can wet the rim of a narrow glass and roll the outside of the rim in caster sugar.
- Chill the glasses.
- Garnish with a pineapple and red current skewer.
Tip: I found a handy dandy gadget that makes using fresh lemons a snap. It separates the stones from the juice and measures the volume. Easy to clean, it’s a great addition to my kitchen, seeing as I drink a hot lemon water to start every day. This squeezer makes quick work of cocktail prep, too :).
Many drinks get carried away with too much sugar. The sweetness hides the taste of alcohol, which makes these sugary concoctions very easy to slide down.
That’s why this recipe calls for coconut milk, rather than creme de coconut. The creme version is heavily sweetened so I avoid it. Likewise I use unsweetened pineapple juice. When the drink is mixed I add a few drops of Stevia extract. I find the slightly sweetened version heightens the taste of the coconut and pineapple and takes the bite off the lemon juice – very nice balance.
As we all know, too much alcohol does no-one any good. But a case can be made for a little alcohol to relax you and add to your dining enjoyment. That’s my story and I’m sticking to it.
But for those good souls, pregnant moms to be, and the kids in the family who only have nonalcoholic drinks, leave out the boozy ingredients, and use orange juice instead of curaçao. It just won’t be blue…
Curaçao is a liqueur flavored with the dried peel of the laraha citrus fruit, similar to an orange and grown on the island of Curaçao. The process is like that of making gin. The blue color is sometimes derived from the flowers of the Butterfly Pea Plant. It fades within a month, though, so flowers have often been replaced in modern manufacturing with food coloring. UGH! I used Bols, considered the original manufacturer, in hopes of getting the real deal. And I’ve written to ask what they use to impart the blue hue. If they respond, I’ll let you know.
Coconut anything is now enjoying a lot of kudos in the nutrition world.
Lemon is a miracle food, if you can believe all the hype. And I do.
Pineapple has a whole raft of healthy nutrients to boost you up, body and soul.
Follow along with me over the next few weeks to read more about what we served for our Frozen in Ottawa theme dinner!
- BeaverTails deconstructed – This easy winter hors d’oeuvre comes with all the fixings of a good BeaverTail, without the deep-frying.
- My mandolin’s iceberg salad – Lovely salad with a sesame seed dressing features kohlrabi, with lots of sweet crunch and more vitamin C than an orange.
- Hasenpfeffer – A rich rabbity stew from Germany.
- 15 steps to making red and green pierogis – Christmas pierogis are possible without resorting to artificial food dyes.
- Roasted cipollini onions – sweep!
- Goats-Gruff cheese cake and cranberry snow