The Blue Lagoon

The Blue Lagoon cocktail

The Blue Lagoon cocktail originated in the 1960s or early 1970s at Harry’s New York Bar in Paris by Andy MacElhone, son of the renowned bartender Harry MacElhone. It predates the 1980 movie with the same name. Harry’s Bar in Paris, a favourite of Ernest Hemingway, played a role in its creation. The striking blue colour of the cocktail comes from mixing blue curaçao, a liqueur made from dried bitter orange peel, with a blend of other spirits and mixers. Named after its vibrant blue hue, the Blue Lagoon cocktail is crafted from ingredients such as vodka, blue curacao, lemonade, and a splash of lime juice. The cocktail's moniker is a direct nod to its distinctive colour. The 1960s saw a surge in the availability of Blue Curacao liqueur in European markets.

Once MacElhone tapped into this abundance, he began monetising it through the Blue Lagoon. The drink was a callback to leisure and indulgence. With its tropical displays with miniature umbrellas and fluorescent garnishes of coloured foam, the Blue Lagoon was marketed as a get-away cheat drink. 

Vodka provides a strong base, while blue curacao, a Caribbean liqueur made from the dried peel of the Laraha citrus fruit and dyed blue, introduces sweet and lively notes. The addition of lemonade not only extends the drink but also brings an extra burst of flavour, ensuring a refreshing and easily enjoyable beverage.

This method includes shaking and then straining the mixture, the favoured approach in making the drink. Nevertheless, certain individuals decide to meld the components with crushed ice to create a frozen cocktail. Shaking is a swifter, more straightforward process, producing a delectable outcome. However, if one desires a frosty adventure, they may choose to give the frozen version a try. Whether shaken or blended, the Blue Lagoon serves as a formidable antidote for hot, sunny days.

A Blue Lagoon is commonly presented in a tall, narrow glass. An alteration includes a splash of lime cordial in the concoction. Another version, featuring a touch of raspberry cordial or grenadine, goes by the name "fruit tingle," inspired by the Australian candy with the same name.

The cocktail comes in various forms, such as the Berry Blast Blue Lagoon. Berries, renowned for imparting a burst of flavour and antioxidants to beverages, play a pivotal role in this rendition. Fresh strawberries, blueberries, or blackberries are mashed into the mixture before introducing the remaining ingredients. The result is a lively cocktail characterised by a charming interplay of sweet and tart accents.

For enthusiasts seeking a touch of heat, the Fiery Ginger Blue Lagoon offers a recommended experience. This variant incorporates a dash of ginger syrup into the traditional recipe, delivering a warm and zesty kick to the resulting blend.

Ingredients

  • Vodka - 30ml
  • ingredients-0
  • Blue curacao liqueur - 30ml
  • ingredients-1
  • Lemonade - to top up
  • ingredients-2

Method

Add the vodka, blue curaçao and lemonade to a shaker with ice and shake until well-chilled.

Strain into a hurricane glass over ice.

Garnish with a lemon wheel and maraschino cherry.

The Blue Lagoon

Mixologist: Shreya Paul

Ingredients

Method

Add the vodka, blue curaçao and lemonade to a shaker with ice and shake until well-chilled.

Strain into a hurricane glass over ice.

Garnish with a lemon wheel and maraschino cherry.

COPYRIGHT © 2023 DIAGEOPlease do not share with anyone under the legal purchase age for alcohol. Drink Responsibly.
The Blue Lagoon