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Tropical Hypnotic Wave

The Tropical Hypnotic Wave is a vibrant and tropical cocktail that combines the fruity flavors of Hpnotiq, Malibu rum, and pineapple juice with the bright citrus notes of lime and blue curaçao. Its stunning blue-green color and refreshing taste make it a perfect drink for beach parties or tropical-themed gatherings.

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Funky Ocean

Tropical Hypnotic Wave

Prep Time: 5 minutes
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Course: Drinks
Cuisine: American
Keyword: Blue Curacao, hpnotiq cocktails, Lime Juice, Malibu rum, pineapple juice, pineapple juice cocktails
Servings: 1
Author: Paul Kushner

Ingredients

Instructions

  • Add the blue curaçao and Hpnotiq to a glass filled with ice.
  • In a cocktail shaker, combine Malibu rum, lime juice, and pineapple juice with ice.
  • Shake well until chilled.
  • Pour the mixture from the shaker into the glass over the blue curaçao and Hpnotiq.
  • Stir gently to combine the layers.
  • Garnish with a cherry and serve immediately.

Notes

Pro Tips
  • For a more tropical flair, garnish with a pineapple wedge or a cocktail umbrella in addition to the cherry.
  • Use freshly squeezed lime juice for a brighter, fresher flavor.
  • Chilling the glass beforehand enhances the refreshing qualities of the drink.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Tropical Hypnotic Wave is a sweet and tangy tropical cocktail, with the fruity notes of Hpnotiq and pineapple juice balanced by the smooth coconut flavor of Malibu rum. The lime juice adds a zesty kick, while the blue curaçao provides both a citrusy touch and a vibrant blue color, making this cocktail as visually striking as it is delicious.

See also  Vodka Sunrise
Tropical Hypnotic Wave
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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