This aptly named sweet poison cocktail recipe is dangerous! Why is it dangerous? Because it is so good and nicely balanced that you will want to drink more than one and that could be a problem!
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This sweet poison cocktail is delicious. Seriously delicious. So, you are going to want to make them by the glass. Because if you make them by the pitcher, you must batten down the hatches and be prepared for a headache the next day. That is, if you make the pitcher for yourself and not a group.
You have been warned.
The history of the sweet poison cocktail is short. A bartender in the Jekyll and Hyde bar in New York City came up with the ingredients for it.
Here’s what I love about the drink: it’s not too sweet, it’s a nice blend of alcohol and it’s delicious. I wish they served the sweet poison cocktail at the restaurant I talk about in the paragraphs below!
Screaming in a Restaurant
A few weeks ago, we celebrated our niece’s birthday. A bunch of us – family and friends – went to a hibachi restaurant near where Liz lives. We had so much fun, but I will say this. They served the absolute worst mai tais I’ve ever had.
I had the first abomination while we were waiting to be seated.
What was wrong with it? It was too darned strong. Not enough juice.
When we finally got our seat at the hibachi table, I saw that other people at different tables were drinking mai tais, so I thought, maybe the popular cocktail will better here at the table.
My sister was smart and ordered a scorpion bowl for one. Who knew they made such a thing? If only I had gotten that cocktail instead of the second abomination.
Now, you’re probably wondering why I didn’t send it back. I blame the first mai tai. My judgment was impaired.
One of the best things about going and having hibachi is, of course, the entertaining chef. He was great and put on a wonderful show!! The other thing is, did you know that it is acceptable to scream while the entertaining chef is doing something fun like tossing little zucchini chunks into everyone’s mouth?
Well, it is. There were 12 of us celebrating Liz’s birthday and every time one of us caught either that zucchini chunk or got a mouthful of sake poured in from a distance, we cheered and screamed.
Have I ever mentioned I have a loud, booming voice? Especially when my judgment is impaired?
On to the recipe!
The Ingredients for the Sweet Poison Cocktail and the Mixing
We have coconut rum, gold rum, blue Curacao, pineapple juice and two maraschino cherries for garnish.
I fill my cocktail shaker halfway with ice.
I add 2 ounces coconut rum and 1 ounce of gold rum. (You can use white rum if you want.)
I pour in 1 ounce of blue Curacao.
I cap the shaker and shake it ten times before pouring it in the Collins glass.
Now, you can just fill up the glass with pineapple juice or you can measure it out. I used 2 ounces of the delicious juice!
Look how the juice sinks to the bottom of the glass. You can either stir it or sip it as is! I stir and sip!
Look at the gorgeous color!! And notice the little finger puppet in the background. She loves this sweet poison cocktail!
Now for the vertical view!
I took the photo before I noticed that the little puppet had popped out of her shot glass and landed face down.
I thought it was appropriate since I mentioned earlier that you should make these drinks by the glass and not the pitcher when you are by yourself. Groups get the pitcher. Individuals get the glass.
Don’t be like finger puppet girl.
I hope you enjoyed this recipe! It’s really delicious!
Please feel free to leave me a comment. Have you ever screamed like a banshee in a restaurant? It’s so freeing!
Also, you can Pin the photo to Pinterest and Yum the recipe to Yummly!
And as always, may all your dishes/drinks be delish!
- 2 ounces coconut rum
- 1 ounce gold rum
- 1 ounce blue Curacao
- 2 ounces pineapple juice
- Fill shaker halfway with ice
- Add rums and blue Curacao
- Cap shaker and shake at least 20 times. Pour into glass
- Top off with pineapple juice and add cherries