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Boo Moon

The Boo Moon is a bold and festive twist on the classic mimosa, blending raspberry vodka, blue curaçao, and peppermint syrup with prosecco for a dazzling drink. A hint of lime and ginger beer adds a refreshing kick, while the silver cake shimmer gives it an ethereal glow, perfect for celebrations.

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Boo Moon

Boo Moon

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Blue Curacao, blue curacao cocktails, ginger beer, ginger beer cocktails, Lime Juice, Mint, Mint Cocktails, peppermint syrup, Prosecco, prosecco cocktails, raspberry vodka cocktails, Vodka, vodka cocktails
Servings: 1
Author: Paul Kushner

Ingredients

  • 1 oz raspberry vodka
  • 1 oz vodka
  • 0.5 oz blue curaçao
  • 0.5 oz peppermint syrup
  • 0.25 oz lime juice
  • 1 oz ginger beer
  • 3 oz prosecco
  • 1 tbsp silver cake shimmer
  • Mint sprig for garnish

Instructions

  • In a cocktail shaker, combine raspberry vodka, vodka, blue curaçao, peppermint syrup, lime juice, and silver cake shimmer with ice.
  • Shake well until the mixture is thoroughly chilled and the shimmer is fully incorporated.
  • Strain the mixture into a glass.
  • Top with prosecco and ginger beer, then gently stir to combine.
  • Garnish with a mint sprig for a festive finish.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Boo Moon is a vibrant and festive cocktail that offers a balanced mix of sweet and zesty flavors. The combination of raspberry vodka and peppermint creates a refreshing sweetness, while the prosecco and ginger beer add a fizzy finish. The silver cake shimmer makes it an eye-catching centerpiece for any celebration.

Boo Moon
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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