Pairing Cigars & Alcohol – Bols Blue Curacao
Cigars and fine liquor are a natural pairing, enhancing each other’s complexity and depth. Whether it’s a rich whisky, a smooth rum, or a refined cognac, the right drink can elevate the cigar experience, and vice versa. This synergy is so profound that some cigar brands take it a step further, aging their tobacco in liquor barrels to infuse their cigars with unique flavours.
Several iconic collaborations between cigar and liquor brands have emerged from this shared passion for craftsmanship. Maker’s Mark, for example, offers cigars housed in their signature wax-sealed tubes, while Drew Estate has partnered with Pappy Van Winkle and even crafted Kahlua-flavoured cigars in the past. General Cigars has teamed up with Sazerac, resulting in creations like Fireball cigars and Weller by Cohiba, alongside partnerships with Buffalo Trace. Diesel’s Whisky Row cigars, produced in collaboration with Rabbit Hole Distilleries, are another fine example of this harmonious relationship.
Cuban cigars have also embraced this trend, with Cohiba famously collaborating with Martell Cognac. In Europe, Dominique London, a luxury retailer, has gone even further by acquiring a distillery in Wales, producing their own whisky, gin, rum, and other liquors to pair with their cigars.
Pairing cigars with liquor creates a world of possibilities for the discerning connoisseur, allowing both the cigar and the spirit to shine through their complementary flavours. This rich tradition continues to inspire new partnerships and innovations, providing endless enjoyment for enthusiasts.
Bols Blue Curacao
Bols is the flagship brand of Lucas Bols, a renowned Dutch distiller with a heritage dating back to 1575. Widely recognised as the world’s oldest distillery brand still in operation, Bols has cultivated a global presence, now distributing its products in over 110 countries. The extensive portfolio includes vodka, gin, genever, advocaat, and an impressive range of liqueurs featuring more than 30 distinct flavours. In Eastern Europe, the Bols brand is independently owned and managed by Maspex, following a previous divestiture.
Among its most iconic offerings is Blue Curaçao, a bold and colourful liqueur celebrated for both its vivid hue and bright, citrus-forward flavour. Its origins trace back to the Caribbean island of Curaçao, where it is crafted using the dried peels of the Lahara fruit—a bitter orange native to the island. These peels are steeped in alcohol to draw out their fragrant oils, which are then expertly blended with herbs and spices to create a layered, zesty profile.
The resulting liqueur strikes a harmonious balance between tangy citrus and delicate bitterness. Its signature electric blue colour is achieved through the use of food-safe colouring and serves purely aesthetic purposes, elevating the visual appeal of any cocktail it graces. While the colour doesn’t affect the flavour, it adds an element of exotic flair that has made Blue Curaçao a staple in tropical cocktails and festive occasions alike.
Neat
The oddly and unnatural blue spirit has a clean but muted orange nose with a slight floral hint as well. The one-dimensional liqueur has a sweet and pleasant aroma of orange, both zest and blossom. The finish is more of the same. Because of the sweet and orange flavour, I would not pair this with a cigar though. But then again, Bols Blue Curacao is meant to be mixed, not to drink straight.
Blue Hawaii
The Blue Hawaii is a timeless classic developed in 1953 by Harry Yee especially for Bols. The sweet pineapple in combination with Bols Blue Curaçao liqueur brings you straight to the Caribbean.
The nose is very much muted. There’s only a little bit of citrus in the aroma. The drink looks tropical with its light blue colour, and it tastes tropical too. Lime and pineapple, big fruity flavours, with a little kick from the vodka. Of course, the vodka doesn’t add else, as it’s quite flavourless. This is a great drink with a nice medium bodied cigar. I can see myself drinking this at a nice resort in a tropical country either by the pool or the seaside while smoking a good cigar.
And now for the Blue Hawaii recipe:
30ml Vodka
30ml Blue Curacao
15ml Lime Juice
10ml Simple Syrup
60 ml Pineapple Juice
Shake all the ingredients in a cocktail shaker with ice. Strain into a Collins glass over fresh ice.
Adios Motherf*cker
This cocktail is bold, boozy, and unmistakably blue. With five—yes, five—different spirits in the mix, it bears a strong resemblance to the classic Long Island Iced Tea. However, instead of triple sec and cola, this vibrant twist uses blue curaçao for its striking hue and finishes with a splash of Sprite or 7UP. The blue curaçao delivers that signature electric colour, while the lemon-lime soda gives the drink a lighter, more refreshing citrus edge.
The colour is striking, a nice tropical blue which contrasts nicely with the yellow of the garnish. The nose has lemon and agave. And the tequila is the most prominent flavour in the cocktail at first. All the booze mixes well together, it’s all nicely balanced by the lemon and the simple syrup. It’s a boozy cocktail, but not one that stands out in complexity. The grassy agave is the only clear flavour of any of the spirits that stands out. This cocktail is very versatile when it comes to pairing, a nice mild creamy cigar will go, as well as a strong and bold powerhouse.
And now for the Adios Motherf*cker recipe:
15ml Vodka
15ml Blue Curacao
15ml Gin
15ml Rum
15ml Tequila
22½ml Lemon Juice
22½ml Simple Syrup
Lemon Lime soda to top
Add all ingredients but the Lemon Lime soda to Shaker. Add ice and shake for 10-15 seconds. Strain into Collins Glass With Ice. Top with Lemon Lime Soda. Garnish with Lemon Wheel.
Chi Chi
The Chi-Chi is a frozen cocktail favourite, boasting a striking ocean-blue hue and those classic tropical flavours we all know and love. It’s a refreshing alternative to the usual margaritas and daiquiris, guaranteed to bring a splash of fun to any summer occasion.
Brimming with pineapple and coconut, the Chi-Chi is essentially a blue take on the piña colada—only with vodka instead of rum. It delivers the same sun-soaked flavours, just in a slightly different (and very eye-catching) package. The vivid blue colour comes from blue curaçao, the go-to liqueur for achieving that dazzling shade. What sets this cocktail apart is its indulgent texture: a blend of cream of coconut and vanilla ice cream gives it a rich, creamy finish that’s a touch more decadent than your average frozen drink.
Even though this cocktail is supposed to be blue, it looks more green to me once it’s blended with the fresh pineapple. The nose is pineapple, but that mostly comes from the garnish I assume. There is a hint of coconut too. The vanilla ice pairs well with the pineapple, the coconut and the hint of orange from the blue curacao, while the vodka gives the cocktail some body. This is a perfect tropical cocktail, well balanced, but dangerous as it’s easy to drink and you don’t feel the alcohol much. Pair this with a nice, medium to full bodied cigar with a sweeter wrapper such as a nice San Andres Maduro, and you’ll have a good time. Especially when you drink this at a poolside or seaside bar in a tropical location
And now for the Chi Chi recipe:
60ml Vodka
15ml Blue Curacao
15ml Cream of Coconut
80 grams of pineapple chunks
1 scoop vanilla ice
125 grams of crushed ice
Blend all the ingredients in a blender. Pour into a chilled margarita glass and garnish with a pineapple chunk
