This Fruit Tingle cocktail is a delicious drink that combines the sweet tastes of blue curaçao, raspberry cordial, lemonade, and vodka! The raspberry cordial sinks to the bottom, creating a beautiful layered effect – perfect to showcase at your next party!
Some say this wild blue curacao cocktail recipe draws inspiration from the colorful and sweet fruit tingle candies introduced to the public in the 1930s in Western Australia and other parts of the world, similar to how this Jolly Rancher Vodka Cocktail came to be! Using Blue Curacao in this cocktail helps to create a stunning blue color, which you can easily replicate in other cocktails like this Empress Gin Cocktail and Tipsy Mermaid.
Why You’ll Love Fruit Tingle
- This cocktail is easy to make in just 5 minutes with simple ingredients.
- It’s a refreshing drink with a sweet, fruity taste and a boozy flavor!
- It’s a stunning cocktail with a beautiful layered effect – perfect for hosting parties or other special events.
- Ice cubes – I’ve used 1 cup of ice cubes, but this can be adjusted to fill whatever type of glass you decide to use for this cocktail.
- Vodka – Use high-quality vodka for this cocktail for the best flavor.
- Blue Curacao – This provides a bright color to this fruit cocktail.
- Lemonade – Feel free to use fizzy store-bought lemonade or use homemade.
- Raspberry Cordial – You’ll only need a splash of this cordial to create a darker layer at the bottom of the cocktail. Something like Razzmatazz or Chambord is a good option.
- Garnish – I’ve used pineapple wedges and fresh raspberries to garnish this cocktail. You can easily adapt the garnish and use Maraschino cherries, mint springs, and other fresh berries.
- To customize this Fruit Tingle, try using different liquors and mix-ins with similar flavors. Remember that Blue Curacao provides the drink’s vibrant blue color, so it might be best to keep that ingredient as is. However, you can try using flavored vodka, such as lemon or raspberry, or substituting the mix-ins with pink lemonade, strawberry lemonade, or raspberry lemonade.
- Lemon juice or lemon-lime soda can be used instead of lemonade.
- I’ve garnished this fruit tingle cocktail with pineapple wedges and skewered raspberries. Other garnishes, such as Maraschino cherries, lemon wedges, mint sprigs, candied fruit, or fresh berries, can alter the appearance slightly.
- I’ve served the Fruit Tingle in a hurricane glass, but a stemless or stemmed wine glass is also great, or a highball glass would also show off the drink beautifully.
- You can make a stronger cocktail by increasing the amount of vodka or reducing it for a weaker cocktail.
PRO TIP: Preparing the fruit garnish ahead of time will help you assemble this Fruit Tingle cocktail even faster without any worry about the ice cubes melting.
Step 1: Fill a tall glass with ice cubes. Pour the vodka over the ice.
Step 2: Add the blue curacao to the glass.
Step 3: Add the lemonade to the glass. You can use the measurements indicated in the recipe card, or simply fill the glass most of the way with the lemonade.
Step 4: Finish the drink by drizzling the raspberry cordial over the top of the glass. It will sink to the bottom (because it has a greater sugar content than the other ingredients) and make that beautiful layer of color.
Step 5: Garnish your cocktail with pineapple wedges and skewered raspberries, and serve!
- The color of your drink layers will be influenced by the color of the raspberry cordial you use. Most raspberry cordials are a dark burgundy color and will create a deep blue-purple layer at the bottom of the glass. We make this drink with Chambord or Razzmatazz.
- If you pour the liquor and lemonade into the glass first, you can then gently add ice to fill the glass. The raspberry cordial, which has a high sugar content and is, therefore, heavier, will sink to the bottom of the glass.
- Once the raspberry cordial has been poured into the drink mixture, don’t stir the drink again unless you don’t want a layered effect with the colors of the drink. Ideally, you want to allow the raspberry cordial to settle at the bottom of the drink, creating a darker color from the rest of the cocktail.
- I prefer to add the ice to the empty glasses before adding any ingredients. This will result in less interference once the drink layers have been created. If you add the ice cubes after assembling the ingredients, add them carefully.
- While this recipe only makes one 15 oz. glass, you can easily double or triple the quantities to suit your serving needs.
This colorful and fruity cocktail was first created in the 1960s, drawing on inspiration from the sweet and fruity Australian fruit tingle fizzy candies that emerged on the market around the 1930s! These candies came in lime, orange, raspberry, and lemon flavors and were satisfyingly tingly from their fizz!
No, I don’t recommend storing this Fruit Tingle cocktail, as the ice cubes will melt, and the layered effect of the drink will disappear. Ideally, you should serve this cocktail immediately after it has been assembled.
If you do have leftover cocktail mixture, consider freezing it for boozy popsicles that you can enjoy later on.
A fruit tingle cocktail is sweet and fruity, combining the flavors of Blue Curaçao, raspberry cordial, and lemonade with vodka.
A single serving of this Fruit Tingle consists of 1.5 oz. of vodka and 1.5 oz. of Blue Curaçao, which makes it about 1.5 standard drinks in one serving. It does weigh on the side of being a strong cocktail, although the flavor combinations of the drink create a good balance.
- 1 cup ice cubes or enough to fill glass
- 1 ½ oz. Vodka
- 1 ½ oz. Blue Curacao
- 6 oz. lemonade
- Splash Raspberry Cordial such as Razzmatazz, Chambord, etc.
- Pineapple wedges and/or raspberries for garnish.
- Fill glass with ice.
- Add vodka, blue Curacao, and lemonade to the glass. Stir.
- Drizzle the raspberry cordial over the top; you can pour it over the back of a spoon to direct it down the inside of the glass if you’d like. The raspberry cordial will sink to the bottom, creating the layered effect.
- Garnish with fruit.