Tall, refreshing and bluer than the bluest Caribbean day.

Shaken or blended, Vodka provides a sturdy base for the Blue Lagoon, while the blue curaçao—a Caribbean liqueur made using the dried peel of the Laraha citrus fruit and then coloured blue—adds sweet, zesty notes. The lemonade lengthens the drink, lends additional tartness and keeps the beverage quaffable. Definitely one to sip long and slow under the shade of a palm tree.

This particular one was made for me at the Azul Beach Resort, Mayan Riviera in November 2021. They forgot the cherry. The recipe is from www.howtofeedaloon.com.

The Morning view from our suite


The story goes that the Blue Lagoon 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.

The Recipe

What you need

1 ounce vodka
1 ounce blue curaçao
4 ounces lemonade
Garnish: lemon wheel
Garnish: maraschino cherry

What you do

Fill a tall glass with ice.
Add the Curacao, then the vodka.
Top with lemonade.
Garnish with cherry.

Garnish: Maraschino Cherry
Serve: Hurricane Glass preferred
Style: Sipper, Cooler, Tropical
Taste: Sweet, Citrus

Patrick (Paddy) Moore

Patrick (Paddy) Moore is the author of the series Quarantinis, Eh? featuring cocktails that commemorate the COVID-19 pandemic of 2020-2021.

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