Blue Lagoon

The Blue Lagoon is perhaps the most iconic entry in the category of “blue drinks.” Created at Harry’s New York Bar in Paris during the late 20th century, it is a simple yet effective application of vodka and citrus, defined by its namesake electric blue hue.

Key Takeaways

• Vibrant Presentation: The Blue Curaçao provides the signature color and a sweet, zesty orange profile.
• Refreshing & Simple: A three-ingredient classic that is as approachable as it is striking.
• ABV: Moderate (approximately 15-18%).
• Primary Glassware: Large highball glass filled with ice (or a chilled Hurricane glass).

The History of the Blue Lagoon

The Blue Lagoon was popularized by Andy MacElhone at Harry’s New York Bar in Paris. It represents the “fun and colorful” era of cocktail culture that thrived in the 1960s and 70s, eventually being recognized as an official IBA Contemporary Classic.

Ingredient Definition and Selection

Vodka

A premium, neutral vodka provides the proof without interfering with the citrus and curaçao.

Blue Curaçao

Essential for providing the drink’s signature color and its sweet, orange-peel flavor.

Fresh Lemon Juice

The acidity is vital for cutting through the sweetness of the curaçao and providing a sharp, refreshing finish.

Preparation and Best Practices

1. Shake for Aeration: Shaking creates a light, frothy texture that highlights the vibrant color.
2. Ice Volume: Fill the glass to the brim with fresh ice to maintain the drink’s “spark” and chill.
3. The Garnish: A simple lemon slice provides a color contrast that honors the drink’s causal, tropical roots.

Nutritional Information

• Calories: Approximately 165 kcal per serving.
• Carbohydrates: 12g.
• Sugar: 11g.
• Vitamin C: 15% DV.