June Bug Cocktail Recipe
The June Bug cocktail is firmly planted in the 90s and early 2000s, but when modified slightly to use fresh ingredients instead of the packet sour mix and carton juice its flavours really begin to sing. It is unapologetically sweet and tropical which makes it a perfect pool drink for hot days on holiday. Pop a June Bug Cocktail down next to your lounger and make sure someone keeps an eye out to bring another when you get low, and you’ll be set for the whole day!
June Bug Cocktail Ingredients
- 1oz Midori Melon Liquor
- ½oz Malibu Coconut Rum
- ½oz Banana Liquor
- 1oz Fresh Lemon Juice
- 2oz Fresh Pineapple Juice
To make a June Bug Cocktail, Shake all ingredients together with cubed ice and strain over fresh cubed ice. Garnish with a Pineapple wedge and a cherry.
Popularised by TGI Friday’s the June Bug Cocktail is an extremely popular drink for those who prefer their booze without the kick. Tasting perfectly innocent, its also very easy to get carried away without realising how much you’re drinking, even though most of the alcoholic ingredients are around the 20% abv range.
The June Bug Cocktail is named after a particularly large scarab beetle, less attractive than the drink, but still an interesting little fact that I thought it would be remiss to leave out! Not quite as attractive as the drink to be honest, if anyone knows how these two very different things came to share the same name, please let me know!
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