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Sweet Poison Cocktail

The refreshing mix of pineapple juice with rum and blue curacao makes for a delicious and beautiful beverage. There is so much flavor to this sweet poison cocktail that it will become your new favorite! Make this tropical drink by the glass or pitcher and everyone will love you for it.

Vertical view of the tulip glass filled with the pretty blue drink with the garnish

Here’s my advice: make the sweet poison cocktail by the glass.

Why? Because it is seriously delicious and if you make this drink 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 for a group.

You have been warned.

History of the sweet poison cocktail

The history is short and sweet.

A bartender in the Jekyll and Hyde bar in New York City came up with the ingredients for it.

The end.

Why this drink works

  • It’s not too sweet.
  • It’s refreshing,
  • It’s a nice blend of alcohol.
  • It’s delicious.

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Helpful tips

  • If you are having a party and want to make a pitcher, the recipe card below has a slider where the servings are listed. You can adjust the slider to as many servings as you want.
  • If I’m only making a few cocktails, I use the small, cans of pineapple juice. That way you don’t have to open a big can and end up wasting the juice.
  • Although I usually tout using premium ingredients, in this cocktail it isn’t necessary; bargain to mid-level is appropriate.
  • Whenever I use store-bought jarred cherries, I always rinse them before placing them in the cocktail. The juice they’re stored in is usually sweetened and you don’t want the extra sugar to transfer to your sweet poison cocktail.
  • I use regular maraschino cherries (vibrant red) and Luxardo cherries (deep red).

Ingredients and substitutions

  • Coconut rum – I use Malibu rum but there are other brands available. If you want a more premium brand, Kōloa rum is great. I just couldn’t get it near where I live.
  • Gold rum – If you don’t have gold rum, you can use white rum as a substitute. But do not use dark rum as it will change the color of the cocktail too much.
  • Blue curacao – There is no substitute for this liqueur. Blue curacao is an orange liqueur with blue food coloring in it.
  • Pineapple juice – Slightly sweet and very flavorful.

How to make the sweet poison cocktail

Pre-step

Fill cocktail shaker halfway with ice. Get your measuring glass, glassware and place two cherries on each martini pick.

After measuring out the ingredients, pour into the cocktail shaker.

Step one

Gather the ingredients – coconut rum, gold run, blue curacao and pineapple juice.

Coconut rum, gold rum, blue curacao and pineapple juice on a table with the garnish, shaker and glassware

Step two

Measure 4 ounces coconut rum. (Want to make your own coconut rum. Check out my coconut washed rum.)

Coconut rum measured with the bottle, garnish, shaker and glasses

Step three

Measure 2 ounces gold rum.

Gold rum measured with the shaker, bottle, and glasses

Step four

Measure 2 ounces of blue curacao.

Blue curacao poured with the glasses, shaker and bottle

Step five

Add ice cubes to glassware.

Cap the shaker and shake it for 15 seconds before dividing the mix between the two glasses.

Get the pineapple juice.

The blue cocktail poured into the glasses waiting for the pineapple juice

Step six

Pour the juice into the glasses. I measured it out for the recipe, but there is no need for you to do so; just top off the glasses.

See how the juice sinks to the bottom of the glass? Stir it with a spoon to blend it.

Pineapple juice poured into the glasses with the garnish in the background

Step seven

Place the cherry garnish in each glass and add a cute umbrella if you have one. (My sister-in-law Ginny gave me a box of them this summer. Fun!)

The collins and tulip glasses filled with the cocktail with cherries and umbrellas

Look at the gorgeous color of this cocktail!!

Now for the vertical view!

Vertical view of the thin glass filled with the blue cocktail with garnish and tulip glass in the background

I hope you enjoyed this sweet poison cocktail recipe!  It’s really delicious!

And as always, may all your dishes/drinks be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Collins glass in front filled with the blue fruity cocktail - square

Sweet Poison Cocktail

This tropical cocktail is not only beautiful but delicious and refreshing! It's a great cocktail to serve by the pool!
5 from 7 votes
Print Pin Rate
Course: Cocktails
Cuisine: Cocktails
Keyword: blue cocktail, rum cocktails, sweet poison cocktail
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 cocktails
Calories: 314kcal

Ingredients

  • 4 ounces coconut rum
  • 2 ounces gold rum
  • 2 ounces blue Curacao
  • 4 ounces pineapple juice

Instructions

Make it

  • Fill shaker halfway with ice
  • Add rums and blue Curacao
    4 ounces coconut rum, 2 ounces gold rum, 2 ounces blue Curacao
  • Cap shaker and shake for 15 seconds. Add ice cubes to the glassware and divide the liquid between the two glasses
  • Top off with pineapple juice and add cherry garnish
    4 ounces pineapple juice, 4 Luxardo cherries
  • Sip
  • Smile
  • Enjoy
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Notes

Helpful Tips:
  • If you are having a party and want to make a pitcher, the recipe card below has a slider where the servings are listed. You can adjust the slider to as many servings as you want.
  • If I’m only making a few cocktails, I use the small, cans of pineapple juice. That way you don’t have to open a big can and end up wasting the juice.
  • Although I usually tout using premium ingredients, in this cocktail it isn’t necessary; bargain to mid-level is appropriate.
  • Whenever I use store-bought jarred cherries, I always rinse them before placing them in the cocktail. The juice they’re stored in is usually sweetened and you don’t want the extra sugar to transfer to your sweet poison cocktail.
  • I use regular maraschino cherries (vibrant red) and Luxardo cherries (deep red).

Nutrition

Serving: 1cocktail | Calories: 314kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 74mg | Sugar: 15g | Vitamin C: 6mg | Calcium: 7mg | Iron: 1mg
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Originally published in November of 2017.

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26 Comments

  1. I am finger puppet girl! #winelush I love your story about the Mai Tai’s — we went to a Mexican restaurant and ordered a margarita. The thing was an abomination — then I found out their “secret ingredient” was powdered sugar. We left. LOL!

  2. Such a gorgeous cocktail! I can see how it would be dangerous! 2 Mai Tais and sake poured into the mouth long distance? No wonder you were a bit boisterous!

  3. Oh wow!! What a great looking cocktail. I love that you have to warn to make it by the glass, look out!! Haha! I can’t wait to try this. Cheers

  4. I am making this for a party but there is someone who is alletgic to pineapple and citrus. Can I sub with mango juice instead?