Anything that tends to involve clear drinks and triple sec, but instead of triple sec, use blue curacao. Blue Margarita, Blue Long Island Iced Tea (Maybe top with a blue colored soda to add to the blue), Blue Kamikaze.
If you can somehow get ahold of Blueberry juice or some other blue juice, make your own drink? Blueberry juice and various spirit?
Another idea is Alize has a blue variety, as does Hpnotq, but those tend to be on the sweeter side. They are more or less premixed drinks.
Basically, I'd say go with blue curacao and/or blueberry juice and get creative. Alternately, there is always blue food coloring.
Xaga, I am totally digging the idea of a Blue Curaçao Margarita. That will be too cool. I never really knew what you did with Blue Curaçao before, but glad to know this is an option.
Do you (or anyone!) have any killer margarita recipe you could share with me? I confess, when I make margaritas, I generally use the Williams Sonoma mix. If possible, I'd like the quantity to make up a batch of 10 or so. But *any* input is greatly appreciated!
The basic margarita recipe is probably plenty good.
This is chow's version of a margarita, but if you read the comments, there is great dissent over exactly how to make it the best. Something along the lines of 3 parts tequila, 1.5 parts lime, and 2 parts triple sec (in this case, blue curacao). You can vary it to your liking.
Put down the mix. Step away from the mix. Mixes are for TGI Friday's. You and your guests deserve better, namely fresh squeezed lime juice. In the post that Xaga linked to, I gave some pretty good tips for margarita making. I prefer the classical proportion for margaritas and other sour-based cocktails: 3 parts strong (in this case the tequila), 2 parts sweet (triple sec, or in your case blue curaçao, they're pretty much the same thing), and 1 part sour (lime juice).
Doing a batch of ten is pretty easy... 1 750-milliliter bottle of tequila, 2 cups of curaçao, and 1 cup of lime juice. You can make it in advance (a day in advance at the very most, lime juice's bright flavor falls flat pretty quickly) and stick it in the fridge until party time. Note that if you refrigerate the mixture, you'll want to add cold water to the mix to reproduce the water normally created by shaking the drink with ice. Start with 1 cup of water and add more 1/2 cup at a time until it doesn't taste overly strong. I think 2 cups is probably going to be about right.
Oh, the sweet can be any other liqueur you wish... for example, Wisconsin fans could use Chambord to make red raspberry margaritas, Texas fans could use mango puree and orange curaçao together, Michigan State fans can make Midori melon margaritas... Pretty much any fruit liqueur or puree blends into a margarita very nicely. Now I'm wondering what will happen with the quirky purple Parfait Amour in a margarita... I shall have to test that out some time.
For a garnish on these, get your hands on some blue sugar (if you have a cake decorating supply store go there, the price will be best. In a pinch, Michael's will have some but at an exorbitant price for sugar) and use it to rim the glasses. Put the sugar in a pile on a saucer. Run a lime wedge around ONLY the outside of the glass (if you get it on the inside of the glass, whatever you used for a rim will dissolve in the drink and throw off the balance of flavors), then roll the moistened rim through the sugar. Hold the glass inverted over the saucer, and tap the glass to remove the excess. You can do this part very well in advance if you wish.