I made a 4-ingredient Mermaid Drink that stacks into a glowing blue-to-pink tower and looks like a tiny tropical sunset in a glass, you need to see it.

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I am obsessed with this tipsy mermaid because it tastes like summer in a glass and makes me feel mischievous. I love that it’s one of those Fun Fruity Alcoholic Drinks that doesn’t try to be serious.

And the bright blue from blue curaçao next to a splash of coconut rum (like Malibu) is stupidly pretty. It’s light and sweet without pretending to be fancy.

I adore that it reads like a Mermaid Drink on sight, instant vacation vibes. No heavy booze face, just a sipable, giggly cocktail that turns ordinary afternoons into something worth remembering.

I crave it daily.

Ingredients

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Basically brings sweet tropical booze and light coconut notes, it’s beachy and fun.
Plus gives that electric blue color and a bright orange zing, it’s playful and bold.
It adds fresh tang, it’s juicy sweetness, balances booze with sunny acidity.
Basically thick, creamy sweetness; it rounds edges, makes the sip smooth and dessert-like.

Ingredient Quantities

1 1/2 oz coconut rum (like Malibu)

1 oz blue curaçao

2 oz pineapple juice

1/2 oz cream of coconut (Coco Lopez or similar)

How to Make this

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1. Fill a cocktail shaker with ice.

2. Add 1 1/2 oz coconut rum, 2 oz pineapple juice, and 1/2 oz cream of coconut to the shaker.

3. Secure the lid and shake hard for about 10-15 seconds until well chilled and a little frothy.

4. Fill a highball or hurricane glass with fresh ice.

5. Strain the shaken coconut-rum mixture into the glass, pouring it over the ice.

6. Slowly pour 1 oz blue curaçao over the back of a spoon held just above the drink surface so the blue mostly floats and creates a layer.

7. If the curaçao sinks a bit into the pineapple mix it will make a pretty gradient, that is fine and kind of the point.

8. Give it a tiny stir with a straw if you want a more blended color, or leave layered for the visual effect.

9. Optional: garnish with a pineapple wedge or a maraschino cherry on the rim for extra island vibes.

10. Serve cold, sip with a straw and enjoy that light, sweet, tropical magic.

Equipment Needed

1. Cocktail shaker (Boston or cobbler)
2. Jigger or measuring shot glass (for 1 1/2 oz, 1/2 oz, 1 oz, etc.)
3. Hawthorne or built in shaker strainer
4. Highball or hurricane glass
5. Bar spoon or long spoon (for layering and tiny stir)
6. Regular spoon (to pour curaçao over the back of)
7. Ice scoop or tongs and plenty of ice
8. Knife and small cutting board (for pineapple wedge garnish)
9. Straw and optional cocktail pick for cherry garnish

FAQ

Q: Can I swap the coconut rum for regular rum? A: Yes you can, but it will lose some tropical coconut flavor. Use a light rum if you want it similar, or a spiced rum if you want a bolder twist. Adjust to taste.

Q: How do I make it frozen or slushy? A: Throw the ingredients into a blender with about a cup of ice and blitz until smooth. If its too thick add a splash of pineapple juice, too thin add more ice.

Q: Any good garnishes? A: Pineapple wedge, maraschino cherry, or a little umbrella are classic. A sprinkle of toasted coconut on the rim is nice too.

Q: Can I make a non alcoholic version? A: Sure swap coconut rum for coconut water or coconut flavored syrup and replace blue curaçao with a non alcoholic blue syrup. Keep the cream of coconut and pineapple juice the same.

Q: Is it really sweet? What if I want less sugar? A: It is on the sweet side because of the cream of coconut and pineapple juice. Use less cream of coconut or swap pineapple juice for a half juice half soda mix to cut sweetness.

Q: How strong is it and can I make it weaker? A: With 1 1/2 oz rum and 1 oz curaçao it is moderately strong. To mellow it out just add more pineapple juice or ice, or reduce the rum to 1 oz.

Tipsy Mermaid Cocktail Recipe Substitutions and Variations

Coconut rum (like Malibu): swap for light rum with 1/2 oz coconut water or a splash of coconut syrup, or use a flavored rum (pineapple or mango) if you want a fruitier vibe.
Blue curaçao: use triple sec or orange curaçao plus a drop of blue food coloring, or try a splash of blue raspberry liqueur for a sweeter, brighter color.
Pineapple juice: sub with mango juice, or mix equal parts orange juice and a splash of pineapple syrup if you want less tartness.
Cream of coconut (Coco Lopez): use full fat coconut milk plus 1/2 oz simple syrup, or for a richer creamier option try sweetened condensed milk thinned with a little coconut milk.

Pro Tips

1. Chill everything first — put your shaker and glass in the fridge or freezer for a few minutes so the drink stays cold longer and doesn’t get watered down fast.
2. Use fresh pineapple juice if you can, it tastes way brighter than canned, but if you only got canned, squeeze a little lime in to wake it up.
3. When you float the blue curaçao, pour it slowly over the back of a spoon held just above the surface; if it sinks a bit it makes a nice gradient, but hold off stirring until you’re ready to drink so the layers look cool.
4. For a silkier mouthfeel, thaw the cream of coconut a bit and give it a quick whisk before adding, or swap half for coconut milk if you want less sweetness.

Tipsy Mermaid Cocktail Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I made a 4-ingredient Mermaid Drink that stacks into a glowing blue-to-pink tower and looks like a tiny tropical sunset in a glass, you need to see it.

Servings

servings

Calories

270

kcal

Equipment: 1. Cocktail shaker (Boston or cobbler)
2. Jigger or measuring shot glass (for 1 1/2 oz, 1/2 oz, 1 oz, etc.)
3. Hawthorne or built in shaker strainer
4. Highball or hurricane glass
5. Bar spoon or long spoon (for layering and tiny stir)
6. Regular spoon (to pour curaçao over the back of)
7. Ice scoop or tongs and plenty of ice
8. Knife and small cutting board (for pineapple wedge garnish)
9. Straw and optional cocktail pick for cherry garnish

Ingredients

1 1/2 oz coconut rum (like Malibu)
1 oz blue curaçao
2 oz pineapple juice
1/2 oz cream of coconut (Coco Lopez or similar)

Directions

Fill a cocktail shaker with ice.
Add 1 1/2 oz coconut rum, 2 oz pineapple juice, and 1/2 oz cream of coconut to the shaker.
Secure the lid and shake hard for about 10-15 seconds until well chilled and a little frothy.
Fill a highball or hurricane glass with fresh ice.
Strain the shaken coconut-rum mixture into the glass, pouring it over the ice.
Slowly pour 1 oz blue curaçao over the back of a spoon held just above the drink surface so the blue mostly floats and creates a layer.
If the curaçao sinks a bit into the pineapple mix it will make a pretty gradient, that is fine and kind of the point.
Give it a tiny stir with a straw if you want a more blended color, or leave layered for the visual effect.
Optional: garnish with a pineapple wedge or a maraschino cherry on the rim for extra island vibes.
Serve cold, sip with a straw and enjoy that light, sweet, tropical magic.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.