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Adios Motherfucker

Adios Motherfucker cocktail with bottles of ingredients at the background

Step into a bar, feeling the weight of a long day, and in search of something that packs a punch to shake things off. The Adios Motherfucker is exactly what you’re looking for. This cocktail isn’t just a drink; it’s a bold statement. With a powerful mix of spirits, it’s designed for those who aren’t afraid to dive into something strong and exhilarating. Its vibrant color and dynamic flavors promise an unforgettable experience, making it the ultimate choice for anyone ready to turn the night around.

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Tasting Notes

The Adios Motherfucker is a unique blend of sweet, sour, and spirit-forward flavors. You’ll first notice its striking blue color, thanks to the blue curaçao. As you take a sip, the smooth yet intricate dance of vodka, rum, gin, and tequila hits your palate first, then the citrus notes from the lemon and curaçao. The finish is crisp, with a hint of carbonation from the soda, making it incredibly refreshing.

Ingredients

  • 1/2 oz Vodka
  • 1/2 oz Rum
  • 1/2 oz Tequila
  • 1/2 oz Gin
  • 1/2 oz Blue Curaçao
  • 1 oz Sweet and Sour Mix
  • 2 oz Soda Water (or Sprite for a sweeter touch)
  • Lemon slice and cherry for garnish

Instructions

  1. Fill a highball glass with ice to the top.
  2. Pour in the vodka, rum, tequila, gin, and blue curaçao.
  3. Add the sweet and sour mix.
  4. Top it off with soda water or Sprite for a bit of fizz.
  5. Stir gently to mix the ingredients well.
  6. Garnish with a slice of lemon and a cherry.
  7. Serve immediately, and enjoy responsibly.
See also  Tropical Long Island

Pro Tips

  • Use clear ice to make your drink look even more appealing.
  • Chill your glass beforehand to keep the drink cooler for longer.
  • Adjust the sweet and sour mix to suit your taste. More mix for a sweeter drink, less for a stronger one.

Which Liquor Brands to Choose

For the best experience, pick quality brands for each spirit. Tito’s Handmade Vodka or Smirnoff for vodka, Bacardi for rum, José Cuervo for tequila, and Beefeater or Tanqueray for gin. Blue Curaçao, try Bols or DeKuyper for that vibrant blue hue and orange flavor.

Similar Cocktails

  • Long Island Iced Tea: Another potent mix but without the blue curaçao.
  • Blue Lagoon: Simpler, with vodka, blue curaçao, and lemonade.
  • Blue Hawaiian: Tropical and sweet, with rum and pineapple juice.
  • Tokyo Tea: A green version of this strong drink, uses midori.
  • Margarita: For those who love tequila, this is a simpler, sour option.

History

The Adios Motherfucker, also known as AMF, is believed to have originated in the late 20th century, embodying the vibrant and daring nightlife culture. It’s a cocktail that says goodbye to your worries and hello to a night of fun. Its exact origins are murky, but its popularity soared in bars across America, known for its potent mix and unforgettable name.

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Adios Motherfucker cocktail with bottles of ingredients at the background

Adios Motherfucker

Prep Time: 3 minutes
Total Time: 3 minutes
5 from 3 votes
Course: Drinks
Cuisine: American
Keyword: Adios Motherfucker, blue drinks, strong
Servings: 1
Author: Paul Kushner
The Adios Motherfucker cocktail recipe is a perfect choice if you're on the hunt for an unforgettable drink. Craft this bold and vibrant drink with our step-by-step instructions.

Instructions

  • Fill a highball glass with ice.
  • In a cocktail shaker, combine the vodka, rum, tequila, gin, blue curaçao, and sweet and sour mix.
  • Shake well to combine.
  • Strain the mixture into the highball glass over the ice.
  • Top with lemon-lime soda.
  • Garnish with a lemon slice and cherry.
Tried this recipe?Leave a comment and let us know how it was!
Adios Motherfucker
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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