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My Blue Cocktail Confession

My Blue Cocktail Confession

OK, it’s embarrassing to admit it, but I love a blue cocktail. I love the way it looks with a straw and little umbrella stuck in it. Maybe a maraschino cherry dropped on top. I think it’s the perfect accompaniment to coconut shrimp and a Caribbean sunset.

A few weeks ago I was on assignment in Curaçao, where the stars aligned and all my blue cocktail fantasies came true. I saw the fruit that the blue Curaçao liquor is made from—an ugly, brownish indigenous orange (food coloring turns the drink electric blue). I got to tour the plant where the stuff is still made in small batches. And I found the ultimate concoction at the Avila Hotel in Willemstad. I’ll definitely be recreating it back in my New York apartment.

Here’s the recipe for the Avila’s Bon Bini, which means “welcome” in the local language, Papiemento.

2 oz. Light rum
2 oz. Blue Curaçao
1 oz. Fresh lemon juice
1 oz. Pineapple juice

Directions: Pour over ice, put on your sunglasses, watch the sun set. Repeat as necessary.


Clark Mitchell is an associate editor at Travel + Leisure


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