A brilliant, turquoise 1970s classic, the Blue Lagoon may look and sound tropical, but it’s a deliciously tangy, citrus harmony of vodka, blue curaçao and lemonade.
- 50ml- Vodka
- 25ml- Blue Curaçao Liqueur
- 150ml- Lemonade
- 1slice- Lemon
- 1 x-Strainer
- 1 x-Cocktail-Shaker
- 1 x-Jigger
- 1 x-Ice
Fill a highball glass with cubes of ice.
Using a jigger, measure 50ml Vodka and 150ml lemonade into the glass.
Stir the mixture until well combined.
Drizzle 25ml Blue Curaçao liqueur over the mixture.
Using a sharp knife and chopping board, cut a slice of lemon and secure onto the rim of the glass.
About this recipe
The story of the Blue Lagoon cocktail begins in 1911, when an American jockey named Tod Sloan, at one time the most famous rider in the world, transformed a little Parisian bistro into what he called the ‘New York Bar’, and brought in a famous Scottish-born bartender named Harry MacElhone to run it. Yet the little bar was not sufficient to support Sloan’s high-spending lifestyle.
Financial problems struck, and in 1923 MacElhone, who had left the bar to work in America, serve in the air force and open a club in the fashionable beach town of Deauville, bought the bar from his former boss and renamed it ‘Harry’s New York Bar’.
Under MacElhone’s guidance, Harry’s became a legend, attracting clientele from Coco Chanel to Humphrey Bogart, from Rita Hayworth to Ernest Hemingway. When Harry died in 1958, his son Andy MacElhone stepped up to the reins and took over the bar, bringing in friends such as the philosopher Jean-Paul Sartre and the writer Marguerite Duras.
It was Andy who created the Blue Lagoon in 1972, blending vodka, blue curaçao and fresh lemon juice to create a classically tangy, brilliant blue drink that has been through several permutations since. Some bartenders like to blend it with crushed ice, while others serve it long over ice, topped with lemonade, as it is here.
Despite the blue colour, blue curaçao tastes exactly the same as any other curaçao liqueur – the colour is purely for decoration. In fact, the best curaçaos are made with the peel of bitter oranges that grow on Curaçao island, off the coast of Venezuela – hunt them out if you can!
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