If you’ve been dreaming of turquoise waters, palm-lined beaches, and warm, breezy evenings, this is your invitation to bring that energy home in a glass. The Tsunami Cocktail is more than just a drink—it’s a full-on tropical experience. With its vibrant layers of blue curaçao, coconut rum, peach schnapps, and pineapple juice, this cocktail doesn’t just taste like vacation—it looks like it, too. It’s one of those drinks that makes people stop mid-conversation and ask, “Wait, what are you drinking?”

What Is a Tsunami Cocktail?

The Tsunami Cocktail is a layered tropical cocktail that’s designed to mimic the colors and motion of an ocean wave. It features a combination of fruity and sweet spirits, all carefully poured to create a distinct visual effect. Each ingredient is chosen not just for flavor but for how it interacts with the others—floating, sinking, or swirling—to achieve that ombré, wave-like look.

At its core, the Tsunami is a celebration of tropical flavors: coconut, peach, citrus, and pineapple all come together over a mound of crushed ice. The drink is topped off with a fizzy splash of lemon-lime soda, adding a final pop of effervescence and rounding out the sweetness.

It’s an ideal cocktail for summer evenings, poolside parties, tropical-themed gatherings, or just anytime you need to escape—if only for a few sips.

Why You’ll Love This Tsunami Cocktail

There are so many reasons this cocktail deserves a place in your summer rotation. Here’s why it stands out:

Visually stunning: The layered effect gives the drink a striking appearance that looks much more complex than it actually is.
Bursting with flavor: The blend of coconut rum, peach schnapps, pineapple juice, and citrus soda creates a bold yet smooth taste that’s refreshing and fun.
Easy to customize: You can easily make it your own with different fruit garnishes or alternate spirits.
Perfect for entertaining: This drink makes a splash at any party. It’s the kind of cocktail people talk about long after the night is over.
Quick to make: No special syrups or infusions needed—just straightforward ingredients that come together in minutes.

What Does the Tsunami Cocktail Taste Like?

Imagine sipping on the perfect beach day. That’s what the Tsunami tastes like. It opens with a bright sweetness from the peach schnapps and pineapple juice. The coconut rum brings in a creamy tropical flavor that balances the tartness of the citrus soda and the slight bitterness of the blue curaçao. Altogether, it’s an exotic and refreshing drink that’s fruity without being cloying, and just strong enough to remind you that yes, you’re definitely having a cocktail.

The crushed ice not only chills the drink to the perfect temperature but also gives it that slushy, cool mouthfeel that’s practically made for summer.

Benefits of Making This Cocktail

Beyond the flavor and appearance, there are a few real perks to making this cocktail at home:

Low barrier to entry: You don’t need a professional bar setup or extensive skills to pull this off.
Customizable layers: Want to make it stronger? Add more vodka. Prefer it sweeter? Up the peach schnapps. Want a mocktail? You can do that too.
Conversation starter: Seriously, this drink gets attention. It’s the kind of thing your friends will want to photograph and share.
Scalable: Great for single servings or batch prep with a little planning.
Mood booster: There’s something about the colors and flavors that lifts the spirits—pun intended.

Ingredients (Makes 2 Cocktails)

2 oz coconut rum
2 oz vodka (plain or pineapple flavored)
2 oz blue curaçao
2 oz peach schnapps
2 oz pineapple juice
2 oz lemon-lime soda (Sprite or 7Up)
Crushed ice

Garnish (Optional but encouraged):

Maraschino cherries
Pineapple wedges
Blueberries (for that floating “ocean” effect)
Fresh mint sprigs

Tools You’ll Need

Cocktail shaker or a small mixing pitcher
Bar spoon or any regular spoon with a wide back
Two highball or hurricane glasses
Ice crusher or blender (or use a towel and mallet)
Cocktail picks or toothpicks for garnish

Ingredient Swaps and Additions

This cocktail is endlessly adaptable. Here are a few ideas to help you personalize it:

Vodka: You can replace plain vodka with pineapple vodka or even mango vodka for an extra tropical twist.
Peach schnapps: Try passionfruit liqueur or mango liqueur if that’s what you have on hand.
Blue curaçao: While the visual appeal of this liqueur is hard to replicate, you can technically sub in triple sec with a drop of blue food coloring in a pinch.
Pineapple juice: Orange juice can work, but the flavor and color will be slightly different.
Lemon-lime soda: If you want to reduce the sweetness, try club soda or sparkling water with a splash of lime juice.

Mocktail Option: Replace the spirits with coconut water, peach nectar, and blue sports drink. Finish with lemon-lime soda and the same fruity garnishes for a stunning non-alcoholic version.

Step-by-Step Instructions for Making a Tsunami Cocktail

1. Prepare the Glasses
Fill your glasses to the very top with crushed ice. This helps support the layered structure of the drink. If you want an extra frosty look, pre-chill the glasses in the freezer or roll the rims in sugar for a touch of sparkle.

2. Mix the First Layer
In your shaker or pitcher, combine:

2 oz vodka
2 oz peach schnapps
2 oz pineapple juice

Stir gently to combine and then pour this mixture evenly over the crushed ice in each glass. This forms the vibrant yellow-orange base of your cocktail.

3. Add the Coconut Rum Layer
Using the back of a spoon held just above the drink’s surface, slowly pour 2 oz of coconut rum into each glass. It should float slightly above the base mixture and create a lighter middle layer.

4. Create the Blue Wave Layer
Now it’s time for the dramatic top. Very carefully and slowly, pour 2 oz of blue curaçao around the inside edge of the glass or again over the back of a spoon. The liqueur will sit on top and start blending downward in a visually stunning wave effect.

5. Add the Final Touch
Pour 1 oz of lemon-lime soda into each glass. The bubbles lift the layers gently, creating an ombré effect. This also adds brightness and makes the drink feel more effervescent and light.

6. Garnish and Serve
Thread a cherry and pineapple wedge onto a cocktail skewer and rest it across the glass rim. Drop a few blueberries on top of the ice for that floating “driftwood in the sea” effect. Add a mint sprig if you’re feeling extra. Insert a straw and serve immediately.

What to Serve with a Tsunami Cocktail

This cocktail pairs beautifully with a range of tropical or spicy foods. Here are a few favorites:

Coconut shrimp with spicy aioli
Fish tacos with mango salsa
Teriyaki skewers
Grilled pineapple and halloumi
Tropical fruit platters
Summer salads with citrus vinaigrette
Island-style pulled pork sliders

The sweet and fruity notes of the drink help balance heat and richness in food, making it a versatile pairing for both appetizers and main dishes.

Tips for Making the Best Tsunami Cocktail

Use crushed ice: The finer texture of crushed ice helps support the layers and slows the mixing of liquids.
Pour slowly: This is essential for achieving clean layers. The back-of-the-spoon trick is your best friend.
Chill your ingredients: Cold liquids help prevent early melting and mixing.
Serve immediately: This drink isn’t meant to sit. It’s at its best fresh, cold, and visually striking.
Experiment with garnishes: Don’t underestimate the visual impact of a well-dressed drink.

Storage and Make-Ahead Instructions

While this cocktail is meant to be made fresh, you can absolutely prep the first layer ahead of time. Mix the vodka, peach schnapps, and pineapple juice in a sealed container and store it in the fridge for up to two days. Just give it a stir before pouring. Add the rum, curaçao, soda, and garnishes only when you’re ready to serve.

Frequently Asked Questions (FAQ)

Can I make this in a pitcher for a group?
You can batch the base layer and let guests layer their own drinks individually. Pre-pour the vodka, schnapps, and juice into a pitcher, and place the remaining ingredients at a DIY bar with instructions for layering.

Can I use a blender instead of crushed ice?
If you want a slushie version, go for it! Blend all the ingredients with ice and pour into glasses. You’ll lose the layered effect, but it’ll still be delicious.

What’s the best way to layer drinks?
Use a bar spoon to slow the pour and keep the liquids from mixing too quickly. The key is density—heavier liquids sink while lighter ones float.

Is this drink strong?
It’s medium strength, with about 12–14% ABV depending on your pour. The fruitiness masks the alcohol well, so drink responsibly.

Final Thoughts: Why You Should Try the Tsunami Cocktail

The Tsunami Cocktail is one of those drinks that instantly transports you. It’s not just the color, the taste, or the coolness of the crushed ice—it’s the whole experience. It’s a mood, a mini-vacation in a glass, and the kind of cocktail that puts a smile on your face even before your first sip.

It’s also incredibly easy to make, which means it doesn’t need to be reserved for special occasions. Whether you’re hosting a party, lounging by the pool, or just treating yourself on a Thursday, the Tsunami has you covered.

And if you’re looking to keep the beach vibes going, I highly recommend trying these other tropical-inspired drinks:

Each of these brings its own unique twist to the fruity, summery cocktail scene and makes for an excellent companion to the Tsunami Cocktail.

Share Your Version

Did you make the Tsunami Cocktail? I’d love to see it! Snap a photo and share it on Pinterest, or leave a review below with any fun variations you tried. Let’s inspire more people to bring a splash of paradise to their glass.

Approximate Nutritional Information (Per Serving)

Calories: ~240
Total Carbohydrates: ~20g
Sugars: ~18g
Alcohol by Volume: 12–14%

How to Make a Tsunami Cocktail – A Tropical Layered Drink That’s Anything but Boring!

Author: Sam

Print Recipe

Description

A showstopping tsunami cocktail recipe that layers vibrant blue curaçao, coconut rum, peach schnapps, and pineapple juice over crushed ice for the ultimate tropical sipper. This refreshing drink looks like a crashing ocean wave—and tastes just as bold and beachy. Perfect for summer parties or anytime you want to feel like you’re on vacation. Try it and bring paradise to your glass today!

Ingredients

Scale

2 oz coconut rum
2 oz vodka (plain or pineapple flavored)
2 oz blue curaçao
2 oz peach schnapps
2 oz pineapple juice
2 oz lemon-lime soda (Sprite or 7Up)
Crushed ice, enough to fill both glasses

Garnish (optional):

2 maraschino cherries
2 pineapple wedges
A handful of fresh blueberries
2 fresh mint sprigs

Instructions

Fill the Glasses
Load two tall glasses all the way to the top with crushed ice. This keeps everything icy cold and helps the layers stay in place.
Make the First Layer
In a shaker or small pitcher, stir together the vodka, peach schnapps, and pineapple juice. Divide evenly between the glasses, pouring directly over the ice.
Float the Coconut Rum
Hold a spoon upside down over each glass and slowly pour in the coconut rum so it floats gently on top of the first layer.
Top with Blue Curaçao
Using the same spoon technique, slowly drizzle in the blue curaçao. It’ll create a dramatic blue “wave” across the top.
Add the Fizz
Pour a splash of lemon-lime soda (about 1 oz per glass) right at the end to lift the layers and add refreshing bubbles.

Garnish and Serve
Skewer a maraschino cherry and a pineapple wedge on a cocktail pick. Add blueberries for a floating ocean look, and finish with a mint sprig. Insert a straw and serve immediately.

Notes

Crushed ice is key! It holds the layers in place better than cubes and keeps the drink chilled longer.
Pour slowly for clean layers. The back of a spoon helps slow the pour and keeps liquids from mixing.
Chill your ingredients first. Cold liquids layer more effectively and melt the ice less.
Make it a mocktail: Swap spirits for coconut water, peach nectar, and blue sports drink for a fun non-alcoholic version.

Want to make it ahead? Mix the base layer (vodka, schnapps, and pineapple juice) and store chilled until ready to build and serve.