Malibu Orange Creamsicle Cocktail Recipe

I love mixing cocktails that feel fun and simple, and this Malibu Orange Creamsicle Cocktail totally hits the spot. It blends smooth coconut rum with bright orange flavor and that creamy finish—honestly, it tastes just like a classic frozen treat, but in a glass. You’ll see how to whip up a cocktail that’s refreshing, easy, and honestly perfect for any casual get-together.

When I want a drink that feels light but still gives me a touch of sweetness, I reach for this mix. The balance of citrus and cream makes it taste familiar and still a little special.

It’s quick to put together, and you won’t need complicated tools or weird ingredients.

You’ll find the recipe broken down step by step, so mixing it up feels pretty much stress-free. I’ll also talk a bit about what to expect in the flavor and texture, so you know what makes this cocktail stand out.

Malibu Orange Creamsicle Cocktail Recipe

I like this cocktail because it brings creamy sweetness and bright citrus flavor together. You don’t need fancy tools, just easy-to-find ingredients and a few quick steps for a drink that’s honestly smooth and refreshing.

Equipment

I don’t really bother with a lot of fancy tools for this drink, but having the right stuff helps everything come together. A cocktail shaker makes a difference because it mixes the liquids well and chills them fast.

I always keep a strainer nearby so ice chunks don’t end up in my glass.

For serving, I usually grab a highball glass or even a mason jar if I’m feeling casual. Sometimes I go with a martini glass or a cocktail glass when I want to make it look a bit more polished.

Here’s what I usually set out:

• Cocktail shaker
• Strainer
• Measuring jigger or shot glass
• Bar spoon
• Ice scoop
• Highball glass, mason jar, cocktail glass, or martini glass

Ingredients

The flavor comes from a mix of citrus, cream, and a little sweetness. I like using Malibu rum for its coconut notes, but sometimes I’ll add vanilla vodka or whipped cream vodka for extra creaminess.

If I want more orange flavor, I use orange liqueur or triple sec.

For that creamy texture, I’ll use half-and-half, heavy cream, or sometimes just toss in a scoop of vanilla ice cream or orange sherbet. When I want it lighter, I swap in orange soda or just stick with orange juice.

Here’s a list of what I usually grab:

• 1 ½ oz Malibu rum
• 1 oz vanilla vodka or whipped cream vodka
• 2 oz orange juice
• 1 oz half-and-half or heavy cream
• ½ oz triple sec or orange liqueur
• Ice cubes
• Optional: scoop of vanilla ice cream or orange sherbet
• Garnish: whipped cream, orange slice, or cherry

Instructions

I keep the steps simple so I can just enjoy the drink. I always chill my glass with ice water first while I mix everything.

Shaking it all with ice really blends the cream and juice together.

Here’s how I do it:

• Fill a cocktail shaker with ice
• Add Malibu rum, vodka, orange juice, cream, and triple sec
• Shake well for 15–20 seconds until it’s cold and smooth
• Strain into a chilled highball glass, mason jar, or martini glass
• Top with whipped cream or whatever garnish you like
• Serve right away while it’s still cold

Notes

I tweak the recipe depending on what I’m in the mood for. If I want more citrus, I’ll splash in extra orange juice.

When I crave a richer texture, I swap in ice cream or sherbet instead of cream.

This drink works great for summer parties, but honestly, I’ll make it at home whenever I feel like a quick dessert-style cocktail. Fresh juice always tastes better than bottled, and I think whipped cream on top just makes it look more fun.

Sometimes I use white rum instead of Malibu if I want less coconut. A splash of orange soda can make it fizzy and lighter, too.

Tasting Notes

When I take that first sip, I get this smooth mix of sweet orange and creamy vanilla. Malibu rum brings in a light coconut note that fits right in, not overpowering anything.

Honestly, the drink takes me back to those dreamsicle treats from when I was a kid—except now it’s got a grown-up edge. It’s refreshing, but there’s enough richness that I want to linger over it.

If I serve it as a creamsicle float with a scoop of vanilla ice cream, the texture totally shifts. The ice cream slowly melts into the cocktail, turning it into something like a boozy float.

Compared to a fruity rum punch, this one comes off softer and creamier. It skips the sharp tang you get from tropical juices, leaning into a mellow sweetness that’s just smooth all the way through.

I always find the flavors pop more when the drink’s really cold. That chilled creaminess lets the coconut and orange shine—almost like you’re having dessert, but in a glass.