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Philly Trashcan

Philly Trashcan

The Philly Trashcan is a high-energy, party-ready cocktail that’s as wild as it is flavorful. Packed with vodka, gin, rum, tequila, and a splash of melon liqueur, this drink delivers a bold punch of citrus and sweetness. Orange juice and sour mix create a tangy balance, while lemon-lime soda adds a refreshing fizz. The real kicker? A can of Green Red Bull, flipped upside down, infuses the drink with an electrifying boost. Perfect for a night out or a lively get-together, this powerhouse cocktail is guaranteed to keep the party going!

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Tasting Notes

The Philly Trashcan is a bold, high-energy cocktail packed with citrus, tropical melon, and boozy intensity. The vodka, gin, rum, and tequila create a powerful base, while the melon liqueur, orange juice, and sour mix bring a sweet-tart balance. Topped with lemon-lime soda and Green Red Bull, this drink is refreshing, fizzy, and made for a wild night out.

Ingredients

  • 1 oz Stateside vodka or any vodka
  • 1 oz Bluecoat gin or any gin
  • 1 oz rum
  • 1 oz tequila
  • 2 oz melon liqueur
  • 2 oz orange juice
  • 2 oz sour mix
  • 2 oz lemon-lime soda
  • 1 small can Green Red Bull to top

Instructions

  • Use a large beer mug or oversized glass and pack it with ice cubes.
  • Pour in vodka, gin, rum, tequila, and melon liqueur.
  • Pour in the orange juice, sour mix, and lemon-lime soda.
  • Open the can of Green Red Bull and place it upside down into the mug, letting it gradually mix into the drink.
  • Stir lightly with a bar spoon or straw to combine flavors, but keep some fizz intact.

Pro Tips

  • For extra flair, rim the glass with sugar or Tajín to add a sweet or spicy contrast.
  • Use fresh-squeezed orange juice for a more natural citrus flavor.
  • Chill the Red Bull beforehand so it doesn’t melt the ice too quickly.
  • If you want a smoother taste, swap sour mix for fresh lemon juice and simple syrup.

When to Serve

This high-energy cocktail is perfect for parties, nightlife, tailgates, and celebrations. It’s a great choice for weekend benders, bachelor/bachelorette parties, and any time you need a fun, over-the-top drink to keep the party going.

Which Liquor Brands to Choose

For the best experience, use Stateside Vodka and Bluecoat Gin for a Philly-authentic twist, but Tito’s, Hendrick’s, Bacardi, and Espolòn work well too. For melon liqueur, Midori is the go-to, while Green Red Bull provides the signature energy boost.


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Philly Trashcan

Philly Trashcan

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Gin, gin cocktails, Green Red Bull, lemon lime soda, melon liqueur, orange juice,, Rum, rum cocktails, sour mix, Tequila, Vodka, vodka cocktails
Servings: 1
Author: Paul Kushner

Equipment

Ingredients

  • 1 oz Stateside vodka or any vodka
  • 1 oz Bluecoat gin or any gin
  • 1 oz rum
  • 1 oz tequila
  • 2 oz melon liqueur
  • 2 oz orange juice
  • 2 oz sour mix
  • 2 oz lemon-lime soda
  • 1 small can Green Red Bull to top

Instructions

  • Use a large beer mug or oversized glass and pack it with ice cubes.
  • Pour in vodka, gin, rum, tequila, and melon liqueur.
  • Pour in the orange juice, sour mix, and lemon-lime soda.
  • Open the can of Green Red Bull and place it upside down into the mug, letting it gradually mix into the drink.
  • Stir lightly with a bar spoon or straw to combine flavors, but keep some fizz intact.

Notes

Pro Tips

  • Use crushed ice for a more chilled and refreshing experience.
  • Adjust the sweetness by tweaking the amount of sour mix or lemon-lime soda.
  • Garnish options: A lime wedge, cherry, or even a melon ball can enhance the presentation.
  • Drink responsibly—this cocktail is strong, and the caffeine content from Red Bull gives it an extra kick.
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Philly Trashcan
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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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