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Green Beetlejuice Cocktail

This Green Beetlejuice Cocktail is a striking and fun mix of fruity flavors with a spooky twist. Featuring a vibrant green hue, this cocktail blends vodka, green apple liqueur, and raspberry liqueur with a dash of blue curaçao for an electrifying drink perfect for themed parties or Halloween celebrations.

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Green Beetlejuice Cocktail

Green Beetlejuice Cocktail

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: agave syrup, Black Sugar, Blue Curacao, blue curaçao syrup, Green Apple Liqueur, Lime Juice, Raspberry Liqueur, Vodka, vodka cocktails
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz Vodka
  • 1 oz Green Apple Liqueur
  • 0.5 oz Raspberry Liqueur
  • 0.25 oz Blue Curaçao
  • 0.5 oz Lime Juice
  • 1 drop Yellow Food Dye
  • Agave for rimming
  • Black Sugar for rimming
  • Straw for garnish

Instructions

  • In a cocktail shaker, combine vodka, green apple liqueur, raspberry liqueur, blue curaçao, and lime juice, and a drop of yellow food dye.
  • Add pebble ice to the shaker and shake until well chilled.
  • Rim a rocks glass with agave and dip it into black sugar for a spooky effect.
  • Fill the glass with fresh pebble ice and strain the cocktail into the prepared glass.
  • Garnish with a straw and enjoy your eerie, green concoction!
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Green Beetlejuice Cocktail is a vibrant mix of tart green apple and raspberry with a citrusy twist from the lime juice. The addition of blue curaçao adds a slight orange flavor, while the vodka provides a smooth base. The black sugar rim adds a playful, sweet contrast to the fruity flavors within

Green Beetlejuice Cocktail
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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