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Bleed Green Lemonade

The Bleed Green Lemonade is a tart and fruity cocktail packed with vibrant green apple and melon flavors, balanced with fresh citrus and crisp lemonade. This eye-catching green drink is refreshing, slightly sweet, and perfect for game day, parties, or any occasion that calls for a bold, flavorful cocktail.

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Bleed Green Lemonade

Bleed Green Lemonade

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: green apple vodka, Lemon Juice, lemon juice cocktails, Lemonade, lemonade cocktails, Lime Juice, melon liqueur, sour apple liqueur
Servings: 1
Author: Paul Kushner

Ingredients

  • 1.5 oz green apple vodka
  • 0.5 oz melon liqueur
  • 0.5 oz sour apple liqueur
  • 4 oz lemonade
  • 0.25 oz lemon juice
  • 0.25 oz lime juice
  • Green apple slice or lemon wheel for garnish

Instructions

  • Add all ingredients to a cocktail shaker.
  • Shake for about 10-15 seconds until well chilled.
  • Pour over fresh ice in a highball or rocks glass.
  • Add a green apple slice or a lemon wheel for a bright, fresh look.

Notes

Pro Tips

  • For extra tartness, add a splash of club soda or a dash of citric acid.
  • Want it sweeter? Add a touch of simple syrup or use a sweeter lemonade.
  • For a frozen version, blend all ingredients with crushed ice for a slushy consistency.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Bleed Green Lemonade is a bold, tart, and citrusy cocktail with crisp green apple notes and a melon-kissed finish. The lemon and lime juice brighten up the flavors, while the lemonade smooths out the acidity, making each sip refreshing and balanced.

See also  Plum Martini
Bleed Green Lemonade
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.

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