Caribbean Blue From John deBary

Name: Caribbean Blue From John deBary
Yield: 10
Cuisine: American

Illustration: Clara Kirkpatrick

May 03, 2023

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.”

Ingredients

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

Preparation

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.