Patrick (Paddy) Moore 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 COCKTAIL
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.
