Isbjørn (Blue Lagoon)
A quintessential retro drink, capturing the spirit of the late 20th century with its vibrant, approachable nature and electric blue hue.
13%
ABV
244
Calories
Highball
Glass
Flavor Profile
Flavor Journey
History & Heritage
“The Isbjørn, known internationally as the Blue Lagoon, was created in the 1960s or 70s at Harry's New York Bar in Paris. It became a cultural phenomenon in Denmark in the 1980s and 90s, where it was a staple at parties and discos. Its vibrant blue color and easy-drinking nature made it a nostalgic icon.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Chill a Highball or Collins glass.
In a cocktail shaker filled with ice, add the vodka, blue curaçao, and freshly squeezed lime juice.
Shake vigorously for 10-12 seconds.
Fill the chilled Highball glass with fresh ice.
Strain the shaken mixture into the glass.
Gently top with the chilled lemon-lime soda.
Garnish with a lime wheel and a maraschino cherry.
Glassware
Served in a Highball or Collins glass
Garnish
Lime wheel and maraschino cherry
A lime wheel and a high-quality maraschino cherry
Master's Tips
Professional insights to elevate your craft
Shaking the vodka, curaçao, and lime juice before adding the soda creates a better-integrated and colder base.
Using fresh lime juice is essential to balance the sweetness of the curaçao and soda.
Every component, from the glassware to the soda, should be as cold as possible to maintain the drink's crispness.
Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Isbjørn (Blue Lagoon).
Other Variations
Frozen Blue Lagoon
The standard ingredients are blended with ice to create a slushy-style frozen cocktail.
Changes
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Vodka, blue curaçao, and lemonade for an electric-blue disco-era refresher.
Blue Margarita
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