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I include this recipe partially in jest. Through the years behind the bar I had a "no blue drink"policy. I mean, do you want to be guzzling something that looks like air conditioning coolent, or something you don't really find too much in foods in nature? Having said that, there is always a time to roll up your sleeves and get wacky:
Blue Hawaiian
1 oz light rum
1 cherry
2 oz pineapple juice
1 oz Blue Curacao liqueur
1 oz cream of coconut
1 slice pineapple
Blend light rum, blue Curacao, pineapple juice, and cream of coconut with one cup ice in an electric blender at high speed. Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry.
The funny thing is, this tastes pretty good. I'm going to bartending hell!

Let's face it, the sloppy days on "Harvey Wallbangers"
and "Sex on the Beach" 70's style gimmicky cocktails
are (mostly) over.

The true mark of a mixologist comes from expertly an
lovingly mixed ingrediants in pristine cocktails
glasses, but so does a strong backround in the
classics. We'll go though all of them, of coure, but I
wanted to start with the Mojito.

People are, almost without fail, always impressed when
they watch you take fresh ingredients , mix and muddle
in front of people and then present this Cuban
classic.

Lore has it that the Mojito was partially discovered
by Elizabethan', Sir Francis Drake on their high seas
travels. Some suggest that the names derives from the
African word, "Mojo" or spell (something we agree