The Blue Lagoon cocktail is one of the modern and remarkable cocktails that emerged in Paris in the 1960s. The creation of this cocktail is associated with bartender Andy MacElhone, who worked at the famous Harry's New York Bar in Paris. This bar is known as one of the places where many important recipes of cocktail history originated.
The most striking feature of Blue Lagoon is its bright blue color. This color comes from the Blue Curacao liqueur, which is made from orange peels but made blue with special colorants. This drink is considered one of the most visually striking ingredients in the cocktail world.
“Some moments are as bright and unforgettable as a summer day”
In the 1960s, bar culture was becoming increasingly creative and colorful. Bartenders were trying to create drinks that not only tasted good, but were also visually striking. Blue Lagoon became one of the most iconic cocktails of this period.
The clean and neutral character of the vodka combines with the orange-flavored Blue Curacao and is balanced by the fresh acidity of the lemonade. The result is a cocktail that is both easy to drink and visually impressive.
Today, Blue Lagoon is one of the most popular cocktails, especially during the summer months and in beach-themed bar menus. Thanks to its bright color and fresh aroma, it is considered one of the most recognizable modern classics in the cocktail world.
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Ingredients
Unit System
40 mlVtka
20 mlBlue Curacao (blue orange liqueur)
100 mlLemonade
SomeIce
LemonSlice
Maraschinocherry
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Method
1
Fill the highball glass with ice.
2
Add vodka and Blue Curacao (blue orange liqueur).
3
Top with lemonade.
4
Stir gently.
5
Garnish with a lemon wedge and maraschino cherry.
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Bartender Tips
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Blue Curacao balance - Blue Curacao (blue orange liqueur) gives the cocktail both color and aroma, too much can make the drink too sweet.
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Fresh lemonade - Using homemade lemonade significantly increases the freshness of the cocktail.
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Use plenty of ice - Plenty of ice keeps the drink cold and stable for longer.
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