Blue Hawaii Five-O (Tiger Mama)

Alexis Jesup

Until recently, drinks with a tropical tinge like the mai tai or piña colada seemed relegated to poolside resort bars or sketchy slushy machines. But the current interest in all things tiki has done much to rehabilitate these lost classics—and now, thanks to Tiger Mama, the Blue Hawaii is back.

The Fenway neighborhood Asian-fusion spot has taken up the cause by adding a few of its own twists to the electric-blue drink and rechristening it the Blue Hawaii Five-O.

The original Blue Hawaii was typically made with white rum or vodka, pineapple and lime juices, coconut cream, and blue Curaçao. Tiger Mama’s version swaps out coconut cream for the drier orgeat, while introducing a new flavor via lemongrass shochu.

“The shochu is acting like the vodka in the cocktail, and it brings more of an Asian flair to the drink,” says Brian Callahan, Tiger Mama’s bar manager.

The cocktail is certainly on the sweeter side, but it avoids the candy-sweetness associated with other versions of the drink with a balancing dose of sour and an interesting tang from the shochu.

At Tiger Mama, the Blue Hawaii Five-O comes garnished with a pineapple leaf, an orchid, and a mini picture of Tom Selleck. While including Magnum, P.I.’s likeness isn’t necessary, it’s highly encouraged.

Blue Hawaii Five-O
1 ounce Privateer Silver Rum
1 ounce pineapple juice
¾ ounce lime juice
½ ounce blue Curaçao
½ ounce lemongrass shochu
½ ounce orgeat
Pineapple leaf and orchid, for garnish

Combine all ingredients in a shaker with ice. Shake until chilled, then strain into a hurricane glass with crushed ice. Add garnishes and serve.

Brian Samuels

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