Recipe Blue Lagoon Cocktail: A Splash of Tropical Paradise
I’m your host, KAD, and I’ve been slinging drinks and navigating the world of hospitality for over two decades. I’ve perfected my bartending skills, experimented with countless flavor combinations, and learning a thing or two about how to keep the party going behind the bar.
Whether you’re a seasoned bartender like me just looking for some fresh inspiration or a complete beginner who is eager to whip up impressive cocktails at home, Shake, Sip, Serve is here to be your guide. In the below blog, I’ll be sharing my knowledge and experience on everything from classic cocktails and innovative new creations to essential bartending techniques and industry secrets.
I’ll also be offering tips on stocking your home bar, mastering the art of presentation, and creating a memorable experience for your guests. So, grab your shaker, dust off your favorite glassware, and get ready to embark on a delicious journey into the world of bartending!
Let’s Shake, Sip, and Serve up something amazing together.
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Introduction: More Than Just a Pretty Drink
Some cocktails are famous for their flavour, others for their look. The Blue Lagoon manages to tick both boxes. With its crystal-blue hue, citrusy freshness, and simple recipe, it’s the kind of drink that feels like a holiday in a glass. One sip and you’re poolside, basking in sunshine, even if you’re just on your balcony at home.
This is a cocktail that’s been turning heads since the 1960s. Its appeal has never faded — partly because it looks incredible in photos, partly because it’s so easy to make, and mostly because it’s just plain refreshing.
So, let’s dive in: where it came from, how to make it properly, what it tastes like, the best food pairings, and some fun variations to keep things interesting.
The Origins of the Blue Lagoon
The 1960s cocktail scene was one of reinvention. After decades of brown, spirit-heavy drinks, bartenders started playing with colour, citrus, and liqueurs. The Blue Lagoon was one of those creations.
There’s no single bartender credited with inventing it, but most cocktail historians agree it was born in Europe, likely in France, and gained momentum as bartenders looked for ways to showcase curaçao — a Caribbean liqueur made from the peel of the Laraha orange. When producers began dyeing curaçao a bold shade of blue, it practically begged to be turned into a showpiece drink.
The name “Blue Lagoon” is no accident either. It was inspired by the tropical look of the cocktail — bright, crystal-clear waters captured in a glass. The drink quickly caught on in beachside resorts and holiday spots, cementing its place as a summer staple.
By the 1980s and 90s, it had become a pop culture favourite, appearing on holiday drink menus around the world. Today, it’s enjoying a resurgence thanks to Instagram — because let’s face it, that colour is made for the camera.
The Ingredients: Simple Yet Effective
At its heart, the Blue Lagoon is a three-ingredient cocktail. No long shopping list, no specialist tools — just a few key players that work perfectly together:
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Vodka → clean, crisp, and neutral. It lets the other ingredients shine.
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Blue Curaçao → provides both the vibrant azure colour and a sweet, slightly bitter orange flavour.
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Lemonade → balances it all with citrusy sweetness and fizz.
That’s the beauty of it: easy, accessible, and delicious.
The Recipe: How to Make a Blue Lagoon (Australian Version)
Ingredients (per serve):
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45 ml vodka
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30 ml blue curaçao
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120 ml lemonade
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Ice cubes
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Garnish: lemon wheel + maraschino cherry
Method:
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Fill a tall glass with ice.
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Pour vodka and blue curaçao over the ice.
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Top with lemonade.
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Stir gently to mix.
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Garnish with a lemon wheel and cherry.
✨ Pro Tip: Use fresh lemonade (homemade or boutique Aussie brands like CAPI or StrangeLove) instead of supermarket soft drink for a cleaner, zesty finish.
Tips for Success
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Balance the Ratios → Want it sweeter? Increase curaçao slightly. Prefer it drier? Dial it back.
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Serve Cold → Chill your glass and ingredients for maximum refreshment.
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Garnish Creatively → Pineapple wedge, lime wheel, or even edible flowers.
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Batch-Friendly → This recipe scales beautifully for pitchers at BBQs or pool parties.
What Does the Blue Lagoon Taste Like?
The Blue Lagoon is crisp, fruity, and refreshing. Here’s the breakdown:
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First sip: Zesty lemonade hits first.
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Mid-palate: Sweet orange notes from curaçao blend in.
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Finish: Vodka adds backbone and a gentle kick.
It’s sweet but not cloying, light but not boring. Perfect for hot days or anytime you want a cocktail that feels playful.
The Role of Blue Curaçao: More Than Just Colour
Curaçao has been around since the 1800s, made originally from bitter Laraha orange peels grown on the island of Curaçao in the Caribbean. Producers later dyed it blue — not for flavour, but purely for aesthetics.
That choice changed cocktail culture. Suddenly, bartenders had an ingredient that could transform any drink into something visually dramatic. The Blue Lagoon was one of the first to embrace that colour as its identity, and it’s a big reason why it remains iconic today.
Food Pairings: Bring Out the Best in Your Blue Lagoon
The Blue Lagoon works best with light, fresh dishes that match its tropical character.
Starters
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Prawns with lime aioli → a classic Aussie summer combo.
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Ceviche made with kingfish or barramundi.
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Grilled haloumi skewers with mango salsa.
Mains
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Fish & chips by the beach → casual and perfect.
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Chicken tacos with pineapple salsa.
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BBQ seafood platter — prawns, scallops, calamari, with citrus dressings.
Desserts
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Coconut panna cotta with mango coulis.
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Lime tart → zesty, refreshing, a perfect match.
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Passionfruit pavlova — an Aussie favourite with tropical flair.
Variations: Put Your Own Spin on It
One of the reasons the Blue Lagoon has lasted so long is its versatility.
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Frozen Blue Lagoon → Blend with ice for a slushy-style cocktail.
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Tropical Lagoon → Add pineapple juice for a tiki-inspired twist.
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Spiked Lagoon → Swap lemonade for sparkling wine or prosecco.
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Mocktail Lagoon → Use lemonade + blue sports drink or blue syrup. Looks the part, zero alcohol.
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Lagoon Royale → Add a splash of elderflower liqueur for floral complexity.
The Blue Lagoon in Aussie Culture
It’s not hard to see why Australians love this drink. It’s bright, citrusy, and fun — everything we want from summer cocktails.
Picture it at:
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A pool party in Perth.
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A Christmas BBQ in Sydney.
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A Gold Coast beach bar at sunset.
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Or just your backyard on a 35-degree day.
It’s approachable, crowd-pleasing, and guaranteed to earn a few “what’s that?” comments when you serve it.
Responsible Enjoyment (RSA Reminder)
The Blue Lagoon tastes light, but don’t forget:
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One serve ≈ 1.6 standard drinks.
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Pace yourself — enjoy it as a sipper, not a throwback shot.
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Alternate with water or soda.
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Always offer a mocktail option when entertaining.
Conclusion: Escape in Every Sip
The Blue Lagoon cocktail isn’t just about flavour. It’s about experience. Its electric blue colour grabs attention, its citrusy sweetness refreshes, and its simplicity makes it accessible to everyone.
It’s the kind of drink that makes you pause, smile, and think of sunshine — even if you’re nowhere near a beach.
So, whether you’re mixing one for yourself after work, batching a jug for mates at a BBQ, or adding flair to your next party menu, the Blue Lagoon is a reliable go-to.
Raise your glass, sip slowly, and let it take you somewhere warmer, brighter, and a little more carefree.
The bartending community is a vibrant and supportive one, and I’m excited to build that community here on Shake, Sip, Serve. I’d love to hear your thoughts, questions, and experiences in the comments below. What are you shaking up these days? What topics would you like to see covered in future posts? Let’s connect and continue the conversation!
Liquor & Gaming NSW: This website provides information on liquor licensing, responsible service of alcohol (RSA) training, and regulations for serving alcohol in NSW. It’s essential for anyone working in the hospitality industry in NSW. You can find it here: https://www.liquorandgaming.nsw.gov.au/Check out more :
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