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Tag Archives: blue curacao

Day 216, Cocktails 213 & 214

Saturday night was a night out on the town for Paula, Cookie, Gwen and me.  We started by stopping by Bryant’s for a cocktail before dinner.  Proprietor John Dye was manning the bar when we arrived and I asked John for something with rye and ginger beer.  He came up with an original cocktail on the spot that has no name.  It consisted of Old Overholt rye, Gosling ginger beer, Branca Menta, Peychaud’s bitters and lime juice.  It was very tasty and had just an overtone of mint, which I originally guessed as creme de menthe, incorrectly so as it turned out.  The mint flavor came from the Branca Menta, which is a mint version of Fernet Branca.  Very herbal, almost bitter tasting, it helped round out the cocktail John made in a way that creme de menthe would never be able to do.

After our drink at Bryant’s we headed to Casablanca for dinner.  The food was excellent and the atmosphere was interesting.  We’ll definately return soon!

After dinner we headed to another favorite, the Foundation Tiki bar in Riverwest.  There I enjoyed a Blue Moana.  This tasty treat consists of vodka, blue curacao, lime juice with hints of orange and almond.  I’m sure the almond comes from orgeat syrup but I couldn’t quite figure if the orange was coming from orange juice, triple sec or Cointreau.  I also did not have a chance to quiz the bartender as shortly after we arrived a busload of pub crawlers arrived and the bar was hopping for the next hour!

All in all a great evening as we got to take my mom and Cookie to two of my favorite bars in Milwaukee.  We’re already looking forward to their next visit!


Day 179, Cocktail 175

What do the Electric Light Orchestra and The Wizard of Oz have in common?  About as much as the name of tonight’s cocktail and the actual drink, that’s what.

I got home late and tired.  After a quick dinner I was ready for a fast and easy cocktail to enjoy while I watched last week’s episode of The Office on the DVR.  I grabbed the Ultimate Bar Book and started thumbing through the vodka section.  I stumbled upon the Ruby Martini, which I will not refer to again by that name (you regulars know why).  It looked good so I gave it a whirl.

  Ruby Cocktail

  • 1-1/2 oz vodka
  • 1/2 oz Blue Curacao
  • 1/2 oz cranberry juice

Combine all the ingredients in a mixing glass with ice and stir to chill and mix.  Strain into a chilled coupe.  Rim the glass with a lemon peel and then twist the peel over the glass and drop it in.

The first thing that strikes me is the blue color of the cocktail.  It’s blue.  Really, really blue.  Why it’s called the Ruby Cocktail is beyond me.  After that it is a pleasant enough cocktail, with notes of orange and cranberry flavors.  However, it’s not going to make the pantheon of cocktails I’m chomping at the bit to have again.


Day 132, Cocktails 132 & 133 

This post references back to last Friday, the 133rd of the journey.  It was dinner at home and Gwen was making burritos, so tequila seemed logical.  I pulled Mittie Hellmich’s Ultimate Bar Book down off the shelf (heck, who am I kidding, it resides right on top of the bar these days) and started thumbing through the tequila section.  Since I still had some pineapple juice left, the Matador caught my eye. 

                           A Pair of Matadors 


  • 1-1/2 oz gold tequila
  • 3 oz pineapple juice
  • 1/2 oz lime juice

Combine the ingredients in a shaker with 4-5 ice cubes and shake, shake, shake.  Strain into a rocks glass filled with ice cube.  Garnish with a cherry.  

This turned out to be quite tasty and a very nice compliment to the burritos (which were spicy).  I also love the way this drink looks with the foam on top from the hard shaking that the pineapple juice recieved.  It adds a visual element to the cocktail that is very pleasing to my eye. 

Once dinner was over I was ready to try another cocktail and delved back into the tequila section of the Ultimate Bar Book.  This time it was the Blue Margarita that caught my eye. 

Blue Margarita


  Blue Margarita 

  • 2 oz Cazadores tequila
  • 1 oz blue curacao
  • 1 oz Cointreau
  • 1 oz lime juice

Combine the ingredients in a shaker with 4-5 ice cubes and shake, shake, shake.  Rim a chilled cocktail glass (you’ll need the 6 oz version for this cocktail) with a lime wedge and then salt the rim.  Strain the cocktail into the glass. 

This twist on a margarita is more visual than flavor changing since the curacao has an orange flavor, not unlike the Cointreau or triple sec.  The blue is dramatic, and I’ve used it in several other cocktails in the past.  Just check out the Cocktail List & Index page for a complete list of drinks that I’ve done with blue curacao (or any other liquor or liqueur for that matter).  With the extra shot of orange flavored liqueur the tequila is not quite as up front and center like a margarita usually is, but it is still there. 

So there you go, a nice pair of tequila drinks to try out the next time you have Mexican, or any thing else for that matter! 


Day 80, Cocktails 82 & 83

I’m pretty sure that Jack Lord, after running down yet another bad guy on Hawaii Five-O didn’t have a cocktail with an umbrella sticking out of it.  Nah, Jack was a man’s man and wouldn’t be drinking frilly cocktails.  However, being in Hawaii, I’ll bet he’d have had the local version of something like a Margarita or daiquiri.  No, not the kind you get at Friday’s or on Bourbon Street filled with crushed ice and sickly sweet with syrup.  I’m talking about the real deal, with booze, a little more booze and a little bit of fresh juice.  Fortunately for Jack, I have just the drink for him.  I came up with this a couple of years ago during my first great tiki awakening. 


  • 1 oz white rum
  • 1/2 oz Cointreau
  • 1 oz pineapple juice
  • 1 dash Agnosturo bitters
  • 1/8 oz bar syrup

Combine the ingredients in a shaker with 4-5 ice cubes.  Shake to mix and chill.  Pour into a chilled cocktail glass and garnish with a cherry or thin lime slice.

This follows the classic cocktail construction of 1 part liquor, 1/2 part liqueur and 1 part or so of mixer (usually fresh juice).  What you get here is the Hawaiian version of the above mentioned margarita or daiquiri.  Not too sweet, not too tart, this cocktail is just right.  The orange of the Cointreau and the bitters play very nicely with the rum, and everything is well balanced (of course it is, I drank numerous versions to get it just right!).

For a fun variation of the Hawaiian, try this on for size.

  Blue Hawaiian

  • 1 oz white rum
  • 1/4 oz Cointreau
  • 1/4 oz Blue Curacao
  • 1 oz pineapple juice
  • 1 dash Agnosturo bitters
  • 1/8 oz bar syrup

Again, combine the ingredients in a shaker with 4-5 ice cubes. Shake to mix and chill.  Pour into a chilled cocktail glass.  Garnish with a cherry.

The flavor of this is very similar to the Hawaiian, but the the blue color gives it more of a tropical beach appeal or is reminiscent of the deep blue of the ocean off Hawaii’s coast.  Try them both and let me know which you like best!


James Thurber

Day 69, Cocktails 65, 66

“One martini is alright, two martinis are too many and three martinis are not enough.”  I have to say that James Thurber’s take on martinis is spot on!  Through the lens of history I remain jealous of the cohort that enjoyed the golden age of nightclubs, dining, entertainment and cocktails of the 50’s and 60’s, as Thurber did.

In our own little way Gwen and I try to relive the swank life when we are at home on Friday nights, such as last night.  After a swim in the pool and having fired up the grill we contemplated which movie to watch (Gwen’s job) and what martini style cocktail to enjoy (my job).  Normally the cocktail would be a straight up martini, but since I’m on this little adventure, the order of the day is something new.  Also, note that I wrote martini style cocktail.  To me, there is only one cockatil called a martini.  It does drive me to distraction when we go to a bar or lounge and are offered the opportunity to peruse the “martini” menu.  It’s not a martini menu, its a cocktail menu!  A martini is a cocktail!  It would be like going to an Italian restaurant and looking over the spaghetti section of the menu and seeing penne, ziti and linguine!

Whew, OK, I got that off my chest.  So, back to the cocktails for the night.  I pulled my copy of the “Martini Book” by Sally Ann Berk off the shelf down in the Twilight Lounge (I know, the book’s title is incorrect, but I’ve finished whining for now), and started browsing for a cocktail to make.  After a bit of searching I decided to try a modified version of what is called the Cold Comfort.

  Cold Comfort

  • 3 oz Chopin vodka
  • 1/4 oz lemon juice
  • 1/4 oz krupnik honey liqueur

Combine all the ingredients in a shaker with 4-5 ice cubes and shake to chill.  Pour into a chilled cocktail glass.  Garnish with a flamed lemon peel.

While not to Gwen’s liking I did enjoy this crisp, lemon – honey flavored drink built on a solid foundation of vodka.  At 3-1/2 oz of 80 proof liquor it definately qualifies as boozy, which makes it a good starter for a night in.

For round two I decided to strike out on my own after mixing up a virgin cocktail for #2 daughter that included orgeat syrup.  Orgeat is an almond flavored bar syrup, essential for any well stocked tiki bar (more on that topic in upcoming posts). 

  Blue Almond

  • 3 oz Chopin vodka
  • 1/4 oz Blue Curacao
  • 1/8 oz orgeat

Combine all the ingredients in a mixing glass with 4-5 ice cubes and stir, stir, stir to chill and mix.  Strain into a chilled cocktail glass and garnish with a lemon twist.

This was much more agreeable to Gwen and I enjoyed it as well.  I was able to strike a nice balance of orange flavor from the curacao with sweet almond from the orgeat.  Of course, the blue color is always pretty in a chilled cocktail glass.

As for the movie, we got about 1/2 way through Slumdog Millionaire.  Not exactly cocktail swilling fare, but a very powerful film.  If you haven’t seen it yet and want to feel fortunate for what you have then by all means, watch it.


Day Ten, Cocktail Ten

Ahhh, Cinco de Mayo is nearly upon us!  Another great opportunity to drink, this time tequila!  I still vividly remember my first Cinco de Mayo in Monterrey, Mexico.  I was there on business and began asking my associates several days before the 5th how they would be celebrating.  I assumed, as most Americans do, that it was the Mexican equivalent to our Fourth of July.  Boy, was I wrong!  I recieved a number of quizzical looks until I explained that in the States there were Cinco de Mayo parties to celebrate.  As far as my hosts were concerned it was May 5th.  So, just like St. Paddy’s day, Cinco de Mayo is just an American excuse to drink (as if we need another excuse to drink!).

Whew!  Well, I’m still in the mood to get ready for tomorrow with a tequila drink tonight.  Here’s one I found in The Cocktail Bible:

  Blues In The Night

  • 1-1/2 oz tequila (I used Cazadores)
  • 1/2 oz Luxardo maraschino liqueur
  • 1/2 oz blue Curacao
  • 1/2 oz lemon juice
  • lemon lime soda


Add the tequila, Luxardo, blue Curacao and lemon juice to a shaker filled with ice cubes. Shake vigorously until your shaker is frosted over. Pour over ice in a rocks glass and top with the soda. Garnish with a lemon peel.

I have to admit that I’ve not dabbled much with tequila. I have used the blue Curacao before to create blue martini style drinks. I am also just starting to explore with the Luxardo. Admitedly, it is somewhat of an acquired taste, but it is growing on me. Bottom line on this one is that I did enjoy it and it will become part of the reportaire going forward.