Take a leisurely swim in a Blue Lagoon—a cocktail that befits a tropical paradise, with vodka and lemon delivering effervescence, all with a mesmerizing blue tint.
The Blue Lagoon has a couple of different origin stories attached to it. As they are based oceans and decades apart, we here at Twist & Toast like to think that both could be right… but we’ll let you decide. The first story (in terms of time) takes place in Paris in the 1960s/’70s where the drink was concocted by Andy MacElhone, the son of bartender Harry MacElhone, at Harry’s New York Bar, supposedly the home of another famous cocktail, the Sidecar. Those familiar with the works of actor Brooke Shields will know the drink shares its name with a film of hers from 1980. Many believe the drink was made to promote the film.
Regardless of its origin, the Blue Lagoon is best enjoyed on tropical beaches or by the pool as you soak up the sun. Its blue color sparkles in the light and reminds me of crystal blue waters. It also reminds me of a Blue Hawaiian, which also uses Blue Curacao. It’s that same curacao that mixes sweet and sour and lets the Blue Lagoon go down VERY easily. You’ll feel the effects of a couple before you know it, so it’s a good thing you don’t need many ingredients to whip one up!
What is Curacao?
Pronounced kyer-a-sow, curacao is actually an island in the West Indies. On that island, you’ll find Laraha citrus fruit, the peels of which are used to make the liqueur. Despite its crystal-blue color, curacao actually has a taste similar to that of orange and can be compared to triple sec or Cointreau. In fact, you can find versions of Blue Curacao that aren’t blue at all but are rather clear or with a light orange hue. Because of its color, it features in many “Caribbean” drinks that are meant to be enjoyed on beaches in the sun.
- 1 oz. vodka
- 1 oz. Blue Curacao liqueur
- 4 oz. lemonade to top up
- slice of lemon and a cherry for garnish
- ice cubes
- Fill a highball glass with ice cubes.
- Pour 1 ounce of vodka and 1 ounce of Blue Curacao over the ice.
- Fill the rest of the glass with lemonade and stir gently.
- Garnish your drink with a slice of lemon.
Tips & Tricks to Making a Perfect Blue Lagoon
- While many stir this drink, feel free to shake. It creates a froth that you may like better.
- Use high-quality ingredients. There aren’t many varieties of Blue Curacao but there most certainly are numerous types of vodkas. Try out different ones and see which you prefer.
- Speaking of vodkas, I would refrain from using flavored versions. It seems to me like overkill and you run the risk of clashing flavors.
- Use fresh lemonade if you have it. The store-bought stuff can taste synthetic and contains added sugars and other unnecessary ingredients.
- You can play with the balance by adding more lemon juice if it’s too sweet, and simple syrup (1:1 mix of granulated sugar and water) if it’s too sour.
Blue Lagoon Drink Variations
Frozen Blue Lagoon: Add the ingredients to a blender along with crushed ice. Pulse/blend to desired consistency.
Pineapple Blue Lagoon: Replace the lemonade with pineapple juice. (Tip: You can clarify your pineapple juice by running it through a coffee filter!)
Refined Blue Lagoon: Replace the vodka with rum and agave.
Blue Margarita: A mix between the Blue Lagoon and Margarita, just exchange the vodka with tequila.
Blue Bayou: Replace the lemonade with pineapple juice and lime juice.
Blue Lagoon Mocktail: Use a non-alcoholic Blue Curacao and lemonade, and omit the vodka. Use water or club soda to thin out the drink.