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Melon Sunset

This Melon Sunset cocktail is a tropical paradise in a glass. The pineapple and orange juices mix perfectly with the white rum, while the melon liqueur adds a fresh twist. The grenadine creates a stunning sunset effect that looks as good as it tastes. Perfect for a summer evening or a special occasion. This drink’s refreshing, fruity flavors will transport anyone to a beachside retreat. Give the Melon Sunset a try and enjoy a taste of the tropics.

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melon sunset

Melon Sunset

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: Caribbean, Hawaiian
Keyword: melon, Sunset cocktails
Servings: 1
Author: Paul Kushner
Discover the refreshing Melon Sunset cocktail recipe. Perfect for summer evenings. Try it today.



Prepare the Glass:

  • Fill a highball or hurricane glass with ice cubes.

Layer the Grenadine:

  • Pour the 1 oz of grenadine over the ice. This will create the “sunset” effect at the bottom of the glass.

Mix the Juices and Rum:

  • In a shaker, combine 2 oz of pineapple juice, 2 oz of orange juice, and 2 oz of white rum. Shake well to mix the ingredients.

Add the Juices and Rum:

  • Slowly pour the mixture of juices and rum over the back of a spoon into the glass. This helps to layer the drink and keeps the grenadine at the bottom.

Finish with Melon Liqueur:

  • Finally, gently pour 1 oz of melon liqueur over the top of the drink. The green color will create a beautiful gradient effect.


  • Garnish with a pineapple slice, cherry, or an orange wheel on the rim of the glass for a tropical touch.


  • Serve immediately and enjoy your Melon Sunset.
Tried this recipe?Leave a comment and let us know how it was!
Melon Sunset
See also  Pineapple Vodka Sour
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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