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Hudson River Sunset

The Hudson River Sunset is a vibrant and tropical cocktail that combines the classic elements of a Island with the sweet, tropical flavors of pineapple and coconut. The striking layers of blue curaçao and strawberry syrup create a colorful sunrise effect, making this drink as visually stunning as it is delicious.

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Hudson River Sunset

Hudson River Sunset

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: Blue Curacao, coconut cream, fall vodka cocktails, Gin, pineapple juice, pineapple juice cocktails, Rum, strawberry syrup, Tequila
Servings: 1
Author: Paul Kushner

Ingredients

Instructions

  • In a cocktail shaker, add the vodka, rum, gin, tequila, blue curaçao, pineapple juice, and coconut cream along with ice.
  • Shake well until the mixture is chilled and well-combined.
  • Fill a highball or hurricane glass with ice, then pour the strawberry syrup into the glass, letting it settle at the bottom.
  • Slowly pour the shaken mixture over the strawberry syrup to create a layered effect.
  • Garnish with a cherry and serve immediately.

Notes

Pro Tips
  • For a more pronounced sunrise effect, tilt the glass slightly while pouring the blue mixture over the strawberry syrup.
  • Use freshly squeezed pineapple juice for a brighter, fresher flavor.
  • To enhance the tropical experience, serve the drink in a chilled glass or garnish with a pineapple wedge.
See also  Salty Pineapple Sipper
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Hudson River Sunset offers a tropical burst of flavors, with the sweetness of pineapple and coconut blending seamlessly with the bold mix of spirits. The strawberry syrup adds a fruity sweetness that balances the tang of blue curaçao. Each sip is refreshing, with layers of flavor that evolve as you drink, making it both a visual and taste sensation.

Hudson River Sunset
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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