Thank you so much for stopping by. Whether you’re here looking for a show-stopping summer cocktail or just need something dazzling and delicious for your next party, I’m genuinely thrilled to have you. Today, I’m sharing one of my absolute favorite frozen creations: the Electric Beach Hurricane. This cocktail is everything you want in a summer sipper—it’s bright, tropical, sweet with just the right amount of boozy kick, and most of all, it’s drop-dead gorgeous. Layered with vibrant colors and bursting with fruity flavor, it’s like a beach party in a glass.

What Is the Electric Beach Hurricane?

The Electric Beach Hurricane is a frozen cocktail layered with tropical fruit, creamy coconut, and a splash of liquor that’s both bold and refreshing. It starts with a mango base blended with white rum and coconut cream, moves into a dreamy blue curaçao and coconut cream middle layer, and finishes with a vibrant scoop of berry or dragon fruit sorbet on top. Each layer is frozen to perfection, ensuring the colors stay distinct and the flavor profile is as dynamic as its presentation.

It’s not just a drink—it’s a statement. Whether you’re lounging by the pool, hosting a summer soirée, or just want a festive Friday night treat, this cocktail checks every box. I promised you versatile, and here’s proof.

Reasons to Love This Recipe

There’s a reason I keep coming back to this cocktail—and once you try it, you’ll understand why. Here are just a few of the things that make the Electric Beach Hurricane an instant favorite:

Visually stunning: Thanks to its distinct rainbow-like layers, this cocktail is practically made for sharing on social media. Your guests won’t just drink it—they’ll talk about it.
Flavor-packed: Between the sweet mango, zesty blue curaçao, and tart sorbet, every sip offers a little adventure for your taste buds.
Customizable: You can adjust the alcohol content, switch up the fruit base, or try alternative sorbets to create your own unique twist.
Perfect for parties: It’s fun, festive, and can be scaled up to serve a crowd.
Kid-friendly variation: It’s easy to make this drink alcohol-free, so the whole family can enjoy a fun layered treat.

What Does It Taste Like?

The Electric Beach Hurricane delivers a creamy, tropical blend of sweet and tangy flavors. The mango layer provides a rich, sun-ripened sweetness and pairs perfectly with the mellow warmth of white rum. The middle layer brings in citrus and tropical notes from the blue curaçao, balanced by the luscious creaminess of coconut. The sorbet topper brings a burst of tart berry or dragon fruit flavor, keeping the drink from becoming overly sweet.

It’s layered, not just in appearance, but in flavor. You can drink it from the top down or stir it all together for a swirled taste explosion. Either way, it’s a beach vacation in liquid form.

A Little Good-for-You Bonus

While this cocktail is definitely a treat, it leans on whole ingredients like real fruit and coconut cream. Mango is rich in vitamin C and antioxidants, and coconut cream offers healthy fats that are known to support energy and satiety. It’s not a health drink per se, but it’s a more natural choice compared to artificial mixers and syrups. If you’re trying to keep things light, you can swap in low-fat coconut milk or reduce the added alcohol content.

Ingredients (Serves 2)

Layer 1 – Mango Base

½ cup frozen mango chunks (or substitute mango purée)
1 oz white rum
1 oz coconut cream
½ cup ice

Layer 2 – Blue Curaçao Cream

1 oz blue curaçao
2 oz coconut cream
¼ cup crushed ice

Layer 3 – Berry or Dragon Fruit Top

½ cup dragon fruit sorbet (or berry sorbet of your choice)
Splash of vodka (optional, for extra kick)

Necessary Tools

To make the Electric Beach Hurricane, you’ll want to have the following on hand:

A high-powered blender (or two, if you want to blend all layers quickly)
Tall clear glasses or hurricane-style cocktail glasses to show off the layers
Ice cube tray and crushed ice
Bar spoon or regular spoon for layering
Ice cream or melon scoop for serving sorbet

These tools will make the layering process easier and help ensure your drink looks as good as it tastes.

Ingredient Swaps and Add-Ins

This cocktail is incredibly adaptable. Here are a few ways you can make it your own:

No mango? Try frozen pineapple, peaches, or even papaya for a similar tropical base.
No blue curaçao? Use a citrus liqueur like triple sec with a touch of natural blue food coloring.
Vegan-friendly? Most coconut creams are dairy-free, but double-check your sorbet to ensure it’s vegan.
Going mocktail? Skip the alcohol altogether and replace rum with mango juice or coconut water, and substitute blue curaçao with a splash of blue sports drink or blue raspberry syrup.
Want more layers? Add a grenadine base layer before pouring in the mango mixture for a stunning red-orange gradient.
Boost the creaminess: A dollop of vanilla yogurt in any layer adds extra body and flavor.

Step-by-Step Instructions

Step 1: Make the Mango Base

Add the following to a blender:

½ cup frozen mango chunks
1 oz white rum
1 oz coconut cream
½ cup ice

Blend until smooth and creamy. Pour the mixture evenly into two tall clear glasses. Place the glasses in the freezer for about 10 minutes to allow this layer to firm up and hold its place.

Step 2: Make the Blue Curaçao Layer

Rinse the blender to remove mango residue. Then combine:

1 oz blue curaçao
2 oz coconut cream
¼ cup crushed ice

Blend until frothy and thick. Remove the glasses from the freezer and carefully spoon or pour this mixture over the mango base, using the back of a spoon to soften the pour and avoid mixing the colors. Return to the freezer for another 5 to 10 minutes.

Step 3: Add the Sorbet Topper

Using a scoop or melon baller, gently place ½ cup of dragon fruit or berry sorbet on top of the frozen layers. Try to shape it into a smooth dome for that perfect finishing touch. If you want to elevate the kick, add a splash of vodka or coconut rum directly over the sorbet.

Garnish Suggestions

To make the presentation extra festive, consider adding one or more of the following garnishes:

A lime wedge on the rim
Colorful paper straws or mini umbrellas
Edible glitter or colored sugar on the glass rim
Tropical-themed cocktail stirrers

The vibrant presentation alone will draw people in before they even take their first sip.

Serving Ideas

This cocktail pairs wonderfully with foods that are similarly tropical or spicy. Here are some ideas to create a complete summer vibe:

Coconut shrimp with a sweet chili dipping sauce
Grilled pineapple chicken skewers
Fresh fruit skewers with a honey-lime glaze
Chips and mango guacamole
Spicy blackened fish tacos with citrus slaw

Pro Tips for Success

Always freeze your glasses ahead of time—this helps keep the drink colder and more layered.
Use crushed ice instead of full cubes for faster, smoother blending.
To maintain clean layers, freeze between each step. Even a few minutes can make a difference.
Use a spoon to control the pour of each new layer and avoid blending colors.
Let your sorbet soften slightly before scooping to get the perfect dome shape on top.

How to Store and Prep Ahead

While this cocktail is best served fresh, you can absolutely do some prep ahead of time. Blend each layer and store them separately in airtight containers in the freezer. Let them thaw slightly and reblend before layering.

Avoid fully assembling the drink too far in advance—over time, the layers will melt together and lose their visual punch. If making for a party, consider blending each layer in bulk and assembling to order.

Frequently Asked Questions

Can I make this cocktail alcohol-free?

Yes, absolutely. Replace rum with mango juice, blue curaçao with a citrus-flavored soda or blue raspberry syrup, and omit the vodka. It’s still delicious, colorful, and fun for all ages.

Can I batch-make this for a party?

Definitely. Multiply the ingredients by four or more and blend each layer separately in large quantities. For a fun twist, serve it in a large clear punch bowl or glass pitcher with visible layers.

Can I make it without a blender?

Unfortunately, a blender is essential for achieving the smooth frozen texture of the layers. If you don’t have one, you could try using a food processor, but the consistency may vary.

What if I can’t find dragon fruit sorbet?

No problem. Any berry sorbet will work, or you can use raspberry, blueberry, or even passion fruit for a fun twist.

Conclusion

The Electric Beach Hurricane is more than just a cocktail—it’s a celebration in a glass. With its brilliant layers, tropical flavor profile, and make-it-your-way flexibility, this drink delivers everything you want in a summer cocktail. It’s perfect for beach days, backyard barbecues, or anytime you want to sip something that instantly transports you to island time. The flavors, the colors, the creamy textures—it all comes together for an experience you won’t forget.

If you enjoyed this recipe and want to explore more dazzling drink ideas, check out these related recipes that bring the fun, flavor, and flair:

Key Lime Pie Mojito: A creamy, tart mojito twist that feels like a vacation in every sip.
Rubber Ducky Bathtub Cocktail: Whimsical, refreshing, and a guaranteed conversation starter.
Pink Lemonade Punch Boozy Candy Twist: A playful punch bursting with sweet, candy-inspired flavors.

I’d love to see your take on the Electric Beach Hurricane. Leave a review, share your photos on Pinterest, and let me know how it turned out for you. Your creativity keeps this community vibrant and inspiring.

Approximate Nutritional Information (Per Serving)

Calories: 260
Total Fat: 12g
Saturated Fat: 10g
Carbohydrates: 30g
Sugars: 25g
Protein: 1g
Alcohol: ~1.5 oz per serving (varies by optional additions)

Electric Beach Hurricane: The Ultimate Rainbow-Layered Frozen Cocktail

Author: Sam

Print Recipe

Description

A visually stunning, rainbow-layered frozen cocktail that tastes like a tropical beach party in a glass! The Electric Beach Hurricane is made with mango, blue curaçao, creamy coconut, and a tart sorbet topper. It’s the ultimate summer drink to wow your guests—fun, fruity, and irresistibly refreshing.

Ingredients

Scale

Mango Layer (Bottom):

½ cup frozen mango chunks (or mango purée)
1 oz white rum
1 oz coconut cream
½ cup ice

Blue Curaçao Cream Layer (Middle):

1 oz blue curaçao
2 oz coconut cream
¼ cup crushed ice

Berry or Dragon Fruit Sorbet Layer (Top):

½ cup dragon fruit sorbet (or berry sorbet of choice)
Splash of vodka (optional, for extra kick)

Optional Garnishes:

Lime wedge on rim
Edible glitter or colored sugar rim
Cocktail umbrellas or tropical stirrers

Instructions

Blend the Mango Layer:
In a blender, combine frozen mango, white rum, coconut cream, and ice. Blend until smooth. Divide evenly between two tall glasses. Freeze for 10 minutes to firm up.
Blend the Blue Curaçao Cream Layer:
Rinse blender. Blend blue curaçao, coconut cream, and crushed ice until smooth and frothy. Slowly spoon or pour over the mango layer. Return glasses to the freezer for 5–10 minutes.
Add the Sorbet Topper:
Scoop dragon fruit or berry sorbet over the top to form a dome. For an adult-friendly kick, drizzle a splash of vodka or rum over the sorbet.

Garnish and Serve:
Add a lime wedge, a tropical straw, or a sugared rim to finish. Serve immediately and enjoy your beach party in a glass!

Notes

Freeze between layers to keep them clean and distinct. Even 5–10 minutes makes a big difference.
Crushed ice blends better and creates smoother layers.
No mango? Swap in frozen pineapple or peach for a different tropical vibe.
Mocktail version? Replace alcohol with mango juice, citrus soda, or coconut water.
Batch for parties by multiplying the recipe and assembling in a large clear pitcher or punch bowl for a dramatic presentation.

Sorbet tip: Let it soften slightly before scooping for the perfect dome top!