in Recipe, Banana Liqueur, Coconut Rum, Drinks

Tropical Blood Moon

updated 0 Comments

Pin2K
Share
Flip
Tweet

Welcome to a simple guide on making a refreshing and fruity cocktail perfect for warm evenings or when you’re dreaming of sunny beaches. This drink, named the Tropical Blood Moon, blends sweet and tropical flavors for a delicious taste. Here’s how to make it:

This post may include affiliate links; for details, see our disclosure policy

Save Recipe Form

Tropical Blood Moon

Tropical Blood Moon

Print Recipe Pin Recipe Rate Recipe
Prep Time: 5 minutes
5 from 1 vote
Keyword: tropical
Servings: 1
Author: Paul Kushner
The Tropical Blood Moon is a mix of tropical flavors with a stunning look, perfect for any occasion that calls for a special drink. It blends sweet and tropical for a delicious taste.

Equipment

Ingredients

  • 1 oz Grenadine
  • 1 oz Coconut Rum
  • 1 oz Melon Liqueur
  • 1 oz 99 Bananas banana liqueur
  • 1 oz Sweet & Sour Mix
  • 2 oz Pineapple Juice
  • Cherry for garnish

Instructions

  • Start by adding a good amount of crushed ice to your glass.
  • In a cocktail shaker, combine the coconut rum, melon liqueur, 99 Bananas, sweet & sour mix, and pineapple juice. Shake these ingredients well to mix them thoroughly.
  • Gently pour this mixture over the crushed ice in your glass.
  • Carefully add the grenadine. It should sink and create a beautiful color effect resembling a blood moon.
  • Finally, add a cherry on top for garnish.
Tried this recipe?Leave a comment and let us know how it was!
Tropical Blood Moon
Pin2K
Share
Flip
Tweet
See also  Blue Inferno
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.
5 from 1 vote (1 rating without comment)

Leave a Reply

Avatar

Your email address will not be published. Required fields are marked *

Recipe Rating




banana liqueurcoconut rumgrenadinemelon liqueurtropical

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.

lavender french 75

Lavender French 75
kiwi mojito

Kiwi Mojito