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Fruit Tingle Drink Recipe

Fruit Tingle Drink Recipe

Aug 19, 2017 | Post By Danny Mahoney
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Blue Curacao


Shot Glass
Hurricane glass

This drink originated in Australia, which makes sense because Fruit Tingles were first manufactured in Melbourne in the 1930s. The little fruit flavoured candies “tingle” on the tongue due to the addition of sodium bicarbonate. Other than that, they’re 80% sugar. The closest thing on the North American market would be Sweet Tarts or Bottle Caps.

Image of Fruit Tingle   Drink

The Fruit Tingle drink tries to replicate the flavour of the candy in both colour and sweetness and comes pretty close. The lemonade gives it a tingle, and everything else makes it almost overpoweringly sweet. Note that lemonade in Europe and Australasia is the equivalent of 7UP in North America – a citrus soda that’s clear and carbonated, not a drink made from squeezing lemons and adding sugar.

There are several other tasty beverages that mimic the taste of confectionary products. If you like the Fruit Tingle, you might want to try making a Junior Mint, Crispy Crunch, Lemon Drop Martini or Vodka Gummy Bears. They’re not very grown-up, but are surprisingly popular at parties and backyard BBQs.

You can also turn your Fruit Tingle into a shot by layering the Vodka, Blue Curacao and raspberry cordial in a shot glass. You’ll lose the tingle though, and end up with something that tastes more like a Life Saver.

Here’s the recipe for a Fruit Tingle drink:


  • 30ml Vodka
  • 30ml Blue Curacao
  • 90ml Lemonade (7UP)
  • 15ml Raspberry cordial
  • Maraschino cherry to garnish


  1. Fill a hurricane glass with ice
  2. Add the Vodka and Blue Curacao
  3. Stir gently
  4. Top with lemonade
  5. Add a splash of raspberry cordial
  6. Garnish with a maraschino cherry


  • Hurricane glass
  • Ice


Photo of Danny Mahoney

Danny is a Melburnian liquor enthusiast and ex bartender turned web developer. Although an avid whiskey drinker he likes to practice the arts of cocktail making and mixing drinks. Danny believes there are always new concoctions just waiting to be explored and enjoyed.

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