Riptide

• white rum
  45 ml (1.5 oz)

  A clean, light-bodied rum works best
• blue curaçao
  25 ml (0.75 oz)

  Adds citrus sweetness and signature color
• pineapple juice
  60 ml (2 oz)

  Use chilled juice for best texture
• fresh lime juice
  25 ml (0.75 oz)

  Freshly squeezed brightens the whole drink
• simple syrup
  10 ml (0.25 oz)

  Optional; use if your pineapple juice is tart
• club soda
  30 ml (1 oz)

  Optional splash for a lighter finish
• ice
  30 ml (1 oz)

  For shaking; plus more for serving, note: amount not critical

• Cocktail shaker
• Jigger
• Hawthorne strainer
• Fine strainer (optional)
• Bar spoon
• Citrus juicer
• Highball glass or double rocks glass

1. 1

   Fill your shaker about two-thirds full with ice.

2. 2

   Pour in the white rum, blue curaçao, pineapple juice, fresh lime juice, and simple syrup if using.

3. 3

   Shake hard for about 10-12 seconds. You want the drink thoroughly chilled and lightly aerated so the pineapple juice turns silky.

4. 4

   Fill a highball glass or double rocks glass with fresh ice.

5. 5

   Strain the cocktail into the prepared glass. If you want a cleaner, smoother texture, use a fine strainer as well.

6. 6

   Top with a small splash of club soda if you’d like a lighter, slightly sparkling finish.

7. 7

   Give it one gentle stir with a bar spoon to settle the drink without flattening any fizz.

8. 8

   Add your garnish and serve immediately while the drink is ice-cold and vividly blue.

• It has a stunning ocean-blue color that makes it a real showstopper in the glass.
• The flavor is tropical and citrusy without becoming cloying or syrupy.
• It’s easy to make, even for beginner home bartenders.
• The ingredients are accessible and work well for parties or summer gatherings.
• It feels festive and vacation-ready any time of year.

Riptide isn’t a strict historical classic with a single documented origin story; it belongs more to the modern family of beach-bar and tropical resort cocktails that exploded in popularity in the late 20th century. Drinks like this were often designed to be visually unforgettable, easy to batch, and instantly evocative of sun, surf, and vacation energy. The name “Riptide” fits that tradition perfectly: bold color, brisk citrus, and a flavor profile that hits quickly and cleanly. In many bars, versions of the Riptide vary widely—some lean melon-forward, some go heavy on coconut, and others push the blue curaçao for a dramatic neon effect. This version aims for balance, keeping the drink refreshing rather than overly sweet.