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Polar Bear Cocktail

The Polar Bear Cocktail is a bright and refreshing drink that combines the fruity notes of raspberry vodka, the vibrant color and citrus flavor of blue curaçao, and a splash of Sprite for a bubbly finish. Perfect for any festive occasion, it’s easy to make and garnished with a touch of lemon for a crisp, icy vibe.

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Polar Bear Cocktail

Polar Bear Cocktail

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: Blue Curacao, blue curacao cocktails, blue raspberry vodka, Christmas, Christmas cocktails, christmas vodka cocktails
Servings: 1
Author: Paul Kushner

Equipment

Ingredients

  • 2 oz raspberry vodka
  • 1 oz blue curaçao
  • 2 oz Sprite
  • 0.5 oz lemon juice

Instructions

  • In a cocktail shaker filled with ice, combine the raspberry vodka and blue curaçao.
  • Shake vigorously for about 10 seconds to mix and chill the ingredients.
  • Strain the mixture into a glass filled with fresh ice.
  • Add Sprite and pour in the lemon juice, gently stirring to combine.
  • Serve immediately and enjoy the refreshing flavors of the Polar Bear Cocktail.

Notes

Pro Tips
  • For an extra festive touch, garnish with a lemon wheel or a few fresh raspberries.
  • Adjust the Sprite to your taste for a lighter or more pronounced citrus flavor.
  • Chill your glass in the freezer for a frosty presentation.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Polar Bear Cocktail delivers a refreshing blend of sweet raspberry, tangy lemon, and the bright citrus notes of blue curaçao. The Sprite adds a fizzy, light finish that perfectly complements the fruity and citrusy flavors, making it an ideal drink for celebrations or casual gatherings alike.

See also  Peppermint Mocha Espresso Martini
Polar Bear 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.

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