June Bug

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Hurricane glass
• Ice: Crushed ice
• Garnish: Pineapple wedge & Luxardo Maraschino cherry
• ABV: 9%

Ingredients

• Green melon liqueur — 1 oz (30 ml)
• Giffard Banane du Brésil liqueur — 1 oz (30 ml)
• Coconut rum liqueur (35-40% alc./vol.) — 1 oz (30 ml)
• Pineapple juice (fresh pressed) — 4 oz (120 ml)
• Lime juice (freshly squeezed) — 1 oz (30 ml)

How to make it

1. SHAKE all ingredients with ice.
2. Strain into glass filled with crushed ice.
3. Serve with straws.

A tropical cocktail with pineapple and coconut.

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