Blue Lagoon
Ingredients
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- 2 cups ice cubes
- 1 1/2 ounces vodka
- 1 ounces blue curaçao
- 3/4 ounces lemon juice – freshly squeezed (~0.5 medium lemons)
- 1/2 ounces simple syrup
- 3 ounces club soda – chilled
- lemon wheel – for garnish
- maraschino cherry – for garnish
Instructions
1. Divide the ice cubes between a highball glass (halfway full) and a cocktail shaker.
2. Add the vodka, blue curaçao, lemon juice, and simple syrup to the shaker.
3. Shake until well-chilled, 10–15 seconds.
4. Strain into the prepared glass and top with club soda; give a brief stir to combine.
5. Garnish with a lemon wheel and a maraschino cherry. Serve immediately.
Blue Lagoon is a vibrant, citrus-forward vodka cocktail with a brilliant electric-blue hue from blue curaçao. It balances sweet and tart notes—zesty lemon against orange liqueur—finishing light and refreshing, especially when lengthened with soda. Served long over ice, it’s easy-drinking, visually striking, and a perennial crowd-pleaser for warm-weather occasions.
Credited to Andy MacElhone at Harry’s New York Bar in Paris in the 1970s, the drink reflects the era’s love of colorful, eye-catching highballs. Over time it spread globally, often interpreted with local mixers such as cloudy lemonade or lemon-lime soda. Despite variations, its identity rests on the trio of vodka, blue curaçao, and a bright lemon component presented in a tall, effervescent format.