A colada-flavored, pink version of the popular fishbowl cocktail. Pink Juice is your new favorite party recipe.
It all started with a bum refrigerator. We had to unplug the darn thing and let all the built up ice melt for 2 days in order to fix it. Thankfully we had some warning. So we spent a week eating our way through the fridge and freezer. It was like one of those Chopped challenges. We didn’t go grocery shopping, and we had only the existing contents of our fridge to make meals for one week.
We did pretty well, if I do say so myself. A bag of frozen strawberries and a half bag of frozen pineapples were the two remaining freezer items. I cooked those up into a juice concentrate, added a bunch of alcohol, and bam! Pink Juice!
A traditional fishbowl cocktail is blue from the blue curacao, but since I was already making my juice concentrate, I wanted to maintain the pretty pink color, so I sed Triple Sec to get that orange flavor while keeping it pink. I made this cocktail a week before we went on vacation to Big Bear Lake with friends. I poured it into a large mason jar and froze it for a week. The two-hour drive to Big Bear turned the pink juice into a slushie, and all the adults enjoyed a glass on the first evening of our trip.
This drink affectionately became known as “the pink juice” because it didn’t have a name, and it isn’t blue so we couldn’t call it a fishbowl. I’m pretty okay with Pink Juice, aren’t you?!
- 32 ounces frozen strawberries
- 16 ounces frozen pineapples
- 2 cups unflavored vodka
- 2 cups triple sec
- 1/2 cup malibu rum
- 1 12 ounce can lemon lime soda
- Place the frozen fruit in a sauce pot, cover with water, and bring to a boil until soft. Mash the fruit, and continue to boil until it begins to thicken, about 5 minutes. Allow the fruit juice to cool, then strain into a large pitcher.
- Add the remaining ingredients to the large pitcher, stir to combine, and serve over ice!
Amount Per Serving: Calories: 1816Total Fat: 4gSodium: 111mgCarbohydrates: 410gSugar: 336gProtein: 6g
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