The Island Blues brings holiday vibes to your tongue: peach brandy gives fruity depth, Blue Curaçao glows like the sea, and a hint of egg white makes the drink silky. Not too sweet, not too tart – a cocktail that tastes of sun and salt. Perfect for after work or as an introduction to the world of Sours.
And here’s what you need for the Island Blues
1.5 cl peach brandy (Obstler)
1 cl Blue Curaçao (orange liqueur)
2 cl freshly squeezed lemon juice
1 cl sugar syrup (1:1)
1 small egg white (approx. 20 ml)
6 cl lemonade (to top up)
Ice cubes
What matters
The egg white is the key: dry shake to break up the proteins so the drink later forms a stable, creamy foam crown. If you prefer a vegan option, replace it with 2 cl aquafaba (chickpea water) – the result is almost identical but a little lighter. Important: add Blue Curaçao only after the dry shake, otherwise the foam turns greenish.
Variations
- Island Greens – replace Blue Curaçao with 1 cl Midori (melon liqueur). Tastes fruitier and less tart, pairs well with cucumber or mint notes.
- Island Fizz – omit the egg white and top up with soda water instead of lemonade. More refreshing but less creamy – ideal for hot days.
Frequently asked questions
Can I use peach liqueur instead of peach brandy?
Yes, but reduce the sugar syrup to 0.5 cl – peach liqueur is much sweeter. The flavour will be less intense but still well-rounded.
Why is the drink topped up with lemonade?
The lemonade brings fizz and a subtle acidity that balances the alcohol. Without it, the Island Blues would be too heavy and sweet.
Can I prepare the drink in advance?
Yes, except for the lemonade: prepare all ingredients except the lemonade in the shaker and store in the fridge. Shake just before serving and top up with lemonade.
