This drink is based on a fruit punch from the 1950s that was non-alcoholic, lurid pink, and really quite revolting.
Apparently, it was all the rage to take a brick of rainbow sherbet and place it in the bottom of a punch bowl. A litre or more of ginger ale was poured over the top and the whole thing would start to fizz and expand. After awhile, you were left with a pink, fizzy, milky mixture that everyone would enjoy with their jello-salad. And we like to talk about the “good old days…”
Luckily, the Rainbow Sherbet Cocktail is nothing like a soda float. It’s much nicer to look at, tastes delicious, and doesn’t involve ice-cream.
The recipe calls for two liqueurs that you may not have in your home bar. Feel free to experiment with others, as long as they are fruit based. If you use something sweet, like Limoncello, make sure to balance with and equal measure of sweet and sour mix or add a couple of drops of bitters at the end.
You can also use a Rainbow Sherbet Vodka which will do very nicely as a substitute for the Rum.
- 15ml Malibu Caribbean Coconut Rum
- 15ml Peach Schnapps
- 15ml Sour Apple Liqueur
- 15ml Watermelon Liqueur
- Orange Juice
- Pineapple Juice
- Cranberry Juice
- Lemon slice
- Place two ice cubes in a tall glass.
- Pour in the first four ingredients.
- Top off with equal measures of juice.
- Garnish with a slice of lemon.