It’s believed that the Blue Lagoon cocktail was created by Andy MacElhone, the son of famed bartender Harry MacElhone, at Harry’s New York Bar in Paris in the 1960s or early 1970s. So, despite what most think, the drink predates the 1980 coming-of-age film, starring Brook Shields, of the same name.
Retro cocktails, as they’re called, are making a major comeback and topping the list of feel-good drinks from the 70’s are, Mai Tais, Pina Coladas and Blue Lagoons. Some attribute this trend to a post-pandemic desire for fun experiences. But I think it’s simpler than that and really about the lovly tropical flavors that made them famous from the start.
Like the blue Caribbean sky (and water) the magnificent Blue Lagoon has an appealing lure to it like no other. With a base of vodka, blue curaçao—a Caribbean liqueur made using the dried peel of the Laraha citrus fruit and then colored blue—adds sweet, zesty notes plus it’s beautiful signature blue hue. Lemonade mellows out this iconic drink even more making it a sipping favorite on these last few days of summer.
This unpretentious cocktail is appealing to many because of its mild flavor and amazing fruity aroma. I recently vacationed with my family in the South Pacific and the color of this drink is a reminder of that stunning, calming water I could not take my eyes off of. This is a wonderful, refreshing drink, that quenches one’s thirst and is deserving of a comeback if you ask me.
Blue Lagoon Cocktail
- 2 ounces vodka
- 2 Blue Curacao
- 4 ounces lemonade
- crushed ice
- Luxardo cherry, for garnish
- Mini cocktail umbrella (optional)
- Step 1 Place a good amount of crushed ice in a tall cocktail glass. Set aside.
- Step 2 In a cocktail shaker add a generous amount of ice. Add the vodka, Blue Church and lemonade and shake vigorously for 20 seconds.
- Step 3 Strain into the prepared glass. Garnish with a cherry and a mini cocktail umbrella, if using
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