• Midori (melon liqueur)
  30 ml (1 oz)

  For that signature green color and melon flavor.
• Banana liqueur
  15 ml (0.5 oz)

  Adds a subtle tropical sweetness.
• Coconut rum
  15 ml (0.5 oz)

  Brings creamy coconut notes.
• Pineapple juice
  60 ml (2 oz)

  Fresh or bottled juice both work well.
• Sweet & sour mix
  60 ml (2 oz)

  Can substitute with homemade lemon-lime sour.
• Ice
  1 cup

  For shaking and serving.

• Cocktail shaker
• Hawthorne strainer
• Jigger
• Highball glass
• Bar spoon

1. 1

   Fill your cocktail shaker with ice.

2. 2

   Pour in the Midori, banana liqueur, coconut rum, pineapple juice, and sweet & sour mix.

3. 3

   Shake vigorously for about 10 seconds until well-chilled.

4. 4

   Strain the mixture into a highball glass filled with fresh ice.

5. 5

   Gently stir to incorporate.

• Delightfully sweet and fruity—perfect for summer sipping.
• Striking green color that stands out at any party.
• Easy to make with common tropical ingredients.
• Universally appealing, even for those new to cocktails.
• Low-proof and refreshing, ideal for leisurely occasions.

The June Bug cocktail emerged in the 1990s, likely at TGI Friday’s, where creative bartenders were experimenting with Midori melon liqueur and tropical flavors. It quickly gained popularity for its playful hue and approachable, sweet profile. Despite being a relatively young cocktail, the June Bug has become a staple at beach bars, pool parties, and summer get-togethers across the world.