Got a bottle of blue curaçao sitting in your fridge and no clue what to do with it? These 3 blue summer cocktails are exactly what you need: visually stunning, dead easy to make, and perfect for a happy hour or pre-drinks. The Blue Lagoon, Blue Hawaiian, and Deep Sea (aka Blue Spritz) are the go-to classics of the season — we'll give you the recipes, proportions, and pro tips to nail them every time, with or without alcohol.
- Why blue cocktails absolutely smash in summer
- Blue Lagoon: the undefeated classic
- Blue Hawaiian: a taste of Hawaii in one sip ?
- Deep Sea (Blue Spritz): the easiest of the three
- The blue mocktail: same colour, zero alcohol
- 3 tips to nail your blue cocktails every single time
- Quick recap: all 3 blue cocktails at a glance
- FAQ: all your blue cocktail questions answered
- Time to play (and actually play ?)
Why blue cocktails absolutely smash in summer ☀️
Let's be real: if someone puts an electric blue glass on the table, everyone's head turns. That's the magic of blue cocktails — before you even taste them, they do their job. This colour instantly screams turquoise lagoons, Caribbean holidays, infinity pools, and sunsets over the sea. Basically, it's summer in a glass.
But beyond the visuals, these cocktails have one thing in common: blue curaçao. It's an orange-flavoured liqueur from the island of Curaçao in the Caribbean, coloured blue with food colouring (natural or synthetic, depending on the brand). The taste is slightly orangey and sweet — and that's what gives all these cocktails their signature blue colour.
? Good to know: blue curaçao also comes in a non-alcoholic syrup version. Same colour, same orange flavour, but zero alcohol — perfect for mocktails or guests who aren't drinking. We'll dive into that below.
Trend-wise, coloured cocktails blow up every summer on social media — and blue is probably the most photogenic colour of them all. A well-presented glass with nice ice and a lemon slice? That's the kind of shot that makes people jealous. And the best part? These three recipes don't need fancy barman gear. A glass, some ice, the right ingredients — and you're sorted.
Blue Lagoon: the undefeated classic ?
If you only know one, it's this one. The Blue Lagoon is probably the most ordered blue cocktail in the world. Light, citrusy, fizzy — it's perfect for a summer happy hour without overthinking it. And the recipe comes down to three ingredients.
A bit of history
The Blue Lagoon was created in Paris in the 1960s by Andy MacElhone at the legendary Harry's New York Bar. The original recipe swapped gin for vodka and triple sec for blue curaçao — and that's the version that's stood the test of time to become a global classic. Simple, effective, iconic.
Ingredients (for 1 glass)
- 4 cl vodka
- 2 cl blue curaçao
- 10-12 cl lemonade (or sparkling water + lemon juice)
- Juice of ½ fresh lemon (essential to balance the sweetness)
- Plenty of ice
- Garnish: lemon slice or maraschino cherry
Recipe in 3 steps
- Fill your glass with ice — a highball or hurricane glass works best, something transparent so the blue really pops.
- Pour the vodka, blue curaçao, and lemon juice straight into the glass. Stir gently with a cocktail spoon or straw.
- Top with lemonade, garnish with a lemon slice, and serve immediately. No shaker needed!
The key tip
The classic Blue Lagoon trap is making it too sweet. Lemonade + curaçao is already pretty sweet — so fresh lemon juice is non-negotiable to balance it out. If you don't have a fresh lemon, bottled lemon juice works in a pinch, but fresh is genuinely better. And if you want something less sweet, go for plain sparkling water instead of lemonade and add your own lemon.
"The Blue Lagoon is the cocktail that makes everyone think you spent your holidays in the Maldives — even if you're in your garden in the suburbs."
Blue Hawaiian: a taste of Hawaii in one sip ?
The Blue Hawaiian is the tropical big brother of the Blue Lagoon. Where the Lagoon is light and citrusy, the Hawaiian is creamy, fruity, and generous. It's the cocktail you order with your feet in the sand — or make at home to pretend you're there.
A bit of history
The Blue Hawaiian was created in 1957 in Waikiki, Hawaii, by Harry Yee — bartender at the Hilton Hawaiian Village. He wanted to showcase blue curaçao, which was still pretty unknown back then, and create a cocktail that captured the spirit of the island. Result: a creamy, tropical, visually spectacular recipe that hasn't aged a day in 70 years.
Ingredients (for 1 glass)
- 4 cl white rum
- 2 cl blue curaçao
- 6 cl pineapple juice (fresh if possible, but carton juice is fine too)
- 2 cl coconut cream (not coconut milk — cream is thicker and sweeter)
- Crushed ice or regular ice cubes
- Garnish: pineapple slice, cherry, paper umbrella (we're not judging)
Classic recipe (with shaker)
- Throw all ingredients into a shaker with ice: rum, blue curaçao, pineapple juice, coconut cream.
- Shake hard for 10-15 seconds. The coconut cream needs proper mixing so it doesn't sit on top.
- Pour into a large glass (hurricane or cocktail glass) filled with ice. Garnish and serve.
The frozen version (for scorching heat)
If you've got a blender, the frozen Blue Hawaiian is even better when it's 35°C outside. Throw all ingredients into the blender with a big handful of crushed ice, blend until you get a thick granita texture, and pour into a large glass. It's halfway between a cocktail and a sorbet — and it's absolutely mental.
What sets it apart from the Blue Lagoon
The coconut cream changes everything. It gives the Blue Hawaiian a silky texture and richness that the Blue Lagoon doesn't have. The taste is totally different too: where the Lagoon is bright and citrusy, the Hawaiian is smooth, tropical, and slightly exotic. Both are brilliant, but for different moments — Lagoon for a light happy hour, Hawaiian for an evening cocktail.
Deep Sea (Blue Spritz): the easiest of the three ?
Got 10 people showing up in 20 minutes and you want to serve something impressive without spending an hour behind the bar? The Deep Sea — also called Blue Spritz — is your answer. Two main ingredients, a glass, some ice. That's it.
Ingredients (for 1 glass)
- 3 cl blue curaçao
- 10-12 cl prosecco (or champagne, or sparkling water for a lower-alcohol version)
- A splash of lemon juice (optional but recommended)
- Ice
- Garnish: orange or lemon slice, maraschino cherry
Recipe in 2 steps
- Pour the blue curaçao into a balloon glass (like a large wine glass) filled with ice. Add the splash of lemon juice if you want to balance the sweetness.
- Top with chilled prosecco, pouring slowly to keep the bubbles alive. Stir very gently, garnish, and serve.
Making it for a crowd
The Blue Spritz is the perfect cocktail for big groups. For a pitcher of 10 glasses, use these proportions:
- 30 cl blue curaçao
- 1 bottle of prosecco (75 cl)
- Juice of 1 lemon
- Loads of ice in the pitcher
Crucial tip: prep the base (curaçao + lemon + ice) in the pitcher ahead of time, but only add the prosecco when you're about to serve. Otherwise the bubbles disappear and it's sad.
The blue mocktail: same colour, zero alcohol ?
Because everyone deserves a blue glass in their hand — whether by choice, by necessity, or just because you've got work tomorrow morning — here's how to get the visual effect and flavours without a drop of alcohol.
Option 1: non-alcoholic blue curaçao syrup
This is the easiest and most faithful option. Non-alcoholic blue curaçao syrup is easy to find in supermarkets or online. It's got the same orange flavour and blue colour as the liqueur — just without the alcohol.
- 2 cl non-alcoholic blue curaçao syrup
- 6 cl pineapple juice
- 10 cl sparkling lemonade (or sparkling water + lemon)
- Ice, garnish like the alcoholic versions
Mix everything in a highball glass filled with ice. The result is blue, fruity, fizzy — and visually, no one can tell the difference.
Option 2: butterfly pea flower
For the adventurous, butterfly pea flower is a fascinating natural alternative. Steeped in hot water, it gives an intense blue-violet colour. And here's the magic bit: when you add lemon juice, the colour shifts to violet-pink. It's a guaranteed "wow" moment at the table.
- Steep 5-6 dried flowers in 20 cl hot water for 5 mins, then let it cool
- Mix with pineapple juice, lemonade, and ice
- Serve with a small jug of lemon juice on the side — guests can change the colour themselves
It's 100% natural, alcohol-free, and the kind of thing people will talk about all night.
3 tips to nail your blue cocktails every single time ?
- Don't overdo the curaçao. This is the number one temptation: "more blue = better". Wrong. Beyond 3-4 cl in a standard glass, the cocktail gets sickeningly sweet and the colour sometimes turns into an unappetising greenish-blue. Stick to the proportions — the colour will already look amazing with the right amount.
- Use big ice cubes. Small ice cubes melt fast and dilute your cocktail in 5 minutes. Big ice cubes (or spherical ones if you've got the mould) melt way slower, keep things cold, and preserve the colour and taste until the last sip.
- Chill your glass before serving. Pop your glasses in the freezer for 5-10 minutes before filling them. A cold glass keeps the colour vibrant longer (warming speeds up dilution) and gives a frosty look that's visually top-notch. Small detail, big impact.
? Bonus tip: for an even more stunning visual, make blue ice cubes by freezing water tinted with a few drops of blue curaçao. As they melt in the glass, the colour intensifies gradually — it's beautiful and looks dead impressive.
Before we get to the recap table, a quick reminder: if you want to manage your cocktail recipes straight from your phone — with proportions, mocktail swaps, and ideas to keep the party going — the Traknard app has got you covered. Download it now:
Quick recap: all 3 blue cocktails at a glance ?
| Cocktail | Base Spirit | Key Ingredients | Texture | Difficulty | Perfect For |
|---|---|---|---|---|---|
| Blue Lagoon | Vodka | Blue curaçao, lemonade, fresh lemon | Light, fizzy | ⭐ Easy | Light happy hour, pre-drinks, terrace |
| Blue Hawaiian | White rum | Blue curaçao, pineapple juice, coconut cream | Creamy, silky | ⭐⭐ Medium (shaker or blender) | Tropical evening, BBQ, poolside |
| Deep Sea / Blue Spritz | Prosecco / sparkling wine | Blue curaçao, prosecco, lemon | Light, very fizzy | ⭐ Very easy | Big group, quick happy hour, pre-drinks |
| Blue Mocktail (syrup) | None | Blue curaçao syrup, pineapple juice, lemonade | Light, fizzy | ⭐ Very easy | All ages, drivers, mixed crowd |
| Blue Mocktail (butterfly pea) | None | Butterfly pea flower steeped, pineapple, lemonade | Light, natural | ⭐⭐ Medium (steeping) | "Wow" factor, unique party, curious guests |
| Blue Hawaiian Frozen | White rum | Blue curaçao, pineapple, coconut cream, crushed ice | Granita, thick | ⭐⭐ Medium (blender) | Scorching heat, beach, poolside |
| Blue Spritz Pitcher | Prosecco | Blue curaçao x10, 1 bottle prosecco, lemon | Fizzy | ⭐ Very easy | Big party, 10+ people |
FAQ: all your blue cocktail questions answered ?
What ingredient gives blue cocktails their colour?
Answer: It's blue curaçao that does the magic. It's an orange-flavoured liqueur from the island of Curaçao, coloured blue with food colouring. The taste is slightly sweet and orangey, and it pairs well with most spirits (vodka, rum, prosecco). There's also non-alcoholic blue curaçao syrup that gives exactly the same colour, plus a natural alternative: butterfly pea flower, which gives an intense blue-violet colour when steeped in water.
What's the difference between Blue Hawaiian and Blue Lagoon?
Answer: Both use blue curaçao, but that's where the similarities end. The Blue Lagoon is vodka-based, topped with lemonade and lemon — it's a light, bright, citrusy cocktail, perfect for a happy hour. The Blue Hawaiian, meanwhile, uses white rum, pineapple juice, and coconut cream — result: a creamy, silky texture, tropical exotic taste, and a richness the Lagoon doesn't have. One is fresh and fizzy, the other is indulgent and tropical. Both are brilliant, just for different occasions.
Can you make a blue cocktail without alcohol?
Answer: Absolutely, and it's super easy. The simplest option: non-alcoholic blue curaçao syrup (available in supermarkets), mixed with pineapple juice and sparkling lemonade. You get exactly the same blue colour and a fruity taste really close to the original. For the more adventurous, butterfly pea flower gives a natural blue-violet colour and a "colour-changing-with-lemon" effect that's a real showstopper. Either way, everyone gets a blue glass in their hand.
What glass should you use for a blue cocktail?
Answer: Golden rule: always use a transparent glass to show off the colour. For the Blue Lagoon, a highball (tall straight glass) or hurricane (vase-shaped) glass is ideal. For the Blue Hawaiian, the hurricane is perfect for tropical garnishes. For the Blue Spritz / Deep Sea, a balloon glass (like a large wine glass) is the classic choice — it shows off the bubbles and colour nicely. In all cases, avoid coloured or opaque glasses: you'll lose the whole visual effect.
How do you stop a blue cocktail being too sweet?
Answer: Blue curaçao is already sweet, and lemonade or pineapple juice adds more sugar. To balance it, three things: (1) don't overdo the curaçao — 2-3 cl is enough for a standard glass; (2) always add a splash of fresh lemon juice for acidity; (3) if you're using lemonade, go for a low-sugar version or swap it for plain sparkling water with lemon. And crucially: taste before serving, adjust if needed.
Can you batch blue cocktails for a party?
Answer: Yes, and the Blue Spritz / Deep Sea is made for it. For 10 people: 30 cl blue curaçao, 1 bottle of prosecco (75 cl), juice of 1 lemon, and loads of ice in a big pitcher. Key tip: prep the base (curaçao + lemon + ice) in the pitcher ahead of time, but only add the prosecco when you're about to serve to keep the bubbles. The Blue Lagoon batches just as easily — swap the lemonade for a full bottle, same idea: bubbles go in last.
Do you need a shaker to make a blue cocktail?
Answer: Not necessarily! The Blue Lagoon and Blue Spritz are made straight in the glass — just a spoon to stir gently, no shaker needed. Only the Blue Hawaiian really benefits from being shaken (to properly blend the coconut cream) or blended (for the frozen version). If you don't have a shaker for the Hawaiian, you can stir vigorously in a big glass with a spoon — not perfect but it works. For the other two, the glass is all you need.
Where did the Blue Lagoon come from?
Answer: The Blue Lagoon was created in Paris in the 1960s by Andy MacElhone, son of the founder of the legendary Harry's New York Bar. He was after a visually spectacular cocktail using blue curaçao, which was still pretty rare back then. His recipe took a classic cocktail structure (gin, triple sec, lemon) and swapped the gin for vodka and triple sec for blue curaçao — then added lemonade to stretch it. The result became one of the most ordered cocktails in the world.
Time to play (and actually play ?)
Right, you've now got everything you need to make the three blue summer cocktails: the Blue Lagoon for light, citrusy happy hours, the Blue Hawaiian for tropical creamy evenings, and the Deep Sea for big groups without the fuss. And for non-drinkers, the blue mocktail means no one gets left out.
But let's be honest: blue glasses in people's hands is good. Blue glasses in people's hands and a party that absolutely rips? That's better. Once the cocktails are served, that's usually when the "so what do we do now?" panic kicks in. That's exactly why Traknard exists.
In the app, you'll find not just cocktail recipes — including the Blue Hawaiian, Piña Colada, and loads of other classics — but also party games to keep the vibe going once everyone's got a drink in hand. Truth or Dare, Never Have I Ever, Would You Rather, The Judge... Hours of laughs guaranteed, with or without alcohol in the glass.
TL;DR
For a quick, light happy hour:
→ Blue Lagoon — vodka, blue curaçao, lemonade, lemon. Straight in the glass, 2 minutes flat.
For a tropical, indulgent evening:
→ Blue Hawaiian — rum, blue curaçao, pineapple, coconut cream. Shaken or blended for the frozen version.
For 10 mates showing up:
→ Deep Sea / Blue Spritz pitcher — blue curaçao + prosecco. Bubbles go in last, guaranteed impact.
For guests not drinking:
→ Blue curaçao syrup + pineapple juice + lemonade. Same colour, same vibe, zero alcohol.
For keeping the party going after the cocktails:
→ Open Traknard, start a game of Truth or Dare or Would You Rather, and let the magic happen.
The real question isn't "which blue cocktail am I making tonight?". It's "why haven't I downloaded Traknard yet?" ?
18+ only. Drink responsibly. If you're heading out, sort a designated driver, taxi, or Uber — blue cocktails belong in the glass, not behind the wheel.
