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Guava coconut punch

by Effy A

This guava coconut punch isn’t exactly a full-blown cocktail but it isn’t a mocktail either. It has the same basic ingredients but different liqueurs/syrups as toppers to get different colors and tastes. I used blue curaçao liqueur, grenadine syrup and triple sec (orange liqueur) as toppers for this guava coconut punch. If you are a lightweight drinker, I think this will hit the sweet spot.

To start off, get three tall glasses and fill them halfway with ice. Next, mix the guava juice, coconut water and lime juice together and divide it equally amongst the three glasses. Then top one glass with orange liqueur, another with the blue curaçao and the last with the grenadine syrup. If you don’t want to use grenadine, you can use any other red-colored syrup. Stir them and revel in your colorful creations.

You might find that the drink mixed with the blue curaçao is the sweetest, followed by the grenadine, and lastly the orange liqueur. This is because orange liqueur is more on the sour side, whereas grenadine is literally a pomegranate-based syrup. Blue curaçao is also an orange-based liqueur but has a bittersweet vibe to it. So if you are a group of friends who have varying tastes in drinks e.g one who loves fruit, pink drinks and others who love neutral cocktails, this will be your jam!

Other fun drinks for Pride:

Guava coconut punch

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Servings: 3
Rating: 5.0/5
( 1 voted )

Ingredients

3/4 cup guava juice

3 cups coconut water

1/4 cup lime juice

1 oz orange liqueur

1 oz blue curaçao liqueur

1 oz grenadine syrup

Tray of ice cubes

Fresh mint sprigs for garnish

Instructions

  1. Fill  3 tall glasses with ice. Mix guava juice, coconut water and lime juice in a jug. Divide equally among the three glasses.

To make yellow-colored punch

  1. Top one of the 3 glasses with triple sec and stir.

To make red-colored punch

  1. Top a second glass with grenadine syrup and stir.

To make blue-colored punch

  1. Top a third glass with blue curaçao liqueur and stir. Garnish the three glasses with fresh mint sprigs and serve chilled.
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