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Caribbean Blue From John deBary

Caribbean Blue John deBary

A cocktail inspired by ’90s nostalgia.

In the May/June 2023 issue, we talk with author John deBary about his newest cocktail book, Saved by the Bellini, inspired by ’90s nostalgia. This blue drink—which features a split-base of white rum and vodka—is named after deBary’s favorite Enya song. “It’s kinda waltzy and mostly nonsensical, which also happens to be exactly how I like my drinks,” he writes. And the coconut-infused blue curaçao “adds an appealing layer, transporting you away to a synthy, tropical paradise.”


  • 1 oz. pineapple juice, preferably fresh
  • 3/4 oz. vodka
  • 3/4 oz. white rum
  • 3/4 oz. Co-Curaçao
  • 3/4 oz. fresh lime juice
  • _________________________
  • Co-Curaçao
  • 4 oz. blue curaçao
  • 2 Tbsp. unsweetened shredded coconut
  • Tools:shaker, small bowl, fine-mesh strainer, airtight container, sheet pan
  • Glass:old fashioned
  • Garnish:pineapple slice, dried blue coconut flakes


In a shaker, combine the drink ingredients. Fill with ice and shake vigorously for 15 seconds. Pour the contents of the shaker (including the ice) into a glass. To garnish, press the pineapple slice into the dried blue coconut flakes and perch it on the rim of the glass.

Co-CuraçaoIn a small bowl, combine the blue curaçao and coconut. Stir and let sit for 30 minutes. Strain the liquid through a fine-mesh strainer into an airtight container, reserving the coconut flakes. Spread out the soaked coconut flakes on a sheet pan and let dry for about 5 hours. Store the infused blue curaçao and the coconut flakes in separate airtight containers in a cool, dry place for up to 3 weeks.

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