Texas Roadhouse Kenny Chesney Cocktail Recipe

Ever sat at Texas Roadhouse, spotted the Kenny Chesney drink on the menu, and thought, “How hard could that be to make at home?” You’re not alone. There’s something about that tropical, easygoing flavor that just hits different—especially if you’re into country cocktails with a laid-back twist.

Here’s how you can whip up the Texas Roadhouse Kenny Chesney drink right in your own kitchen.

Honestly, I love how this drink channels that island vibe Kenny Chesney is all about, but still fits right in at Texas Roadhouse—casual, fun, no fuss. You don’t need any fancy bartending gear, either.

The steps are simple, the ingredient list is short, and I’ll throw in a few tips to help you nail the flavor. If you’re curious what it tastes like before you commit, I’ve got some tasting notes at the end.

Texas Roadhouse Kenny Chesney Drink Recipe

This drink’s got bright fruit flavors mixed with smooth coconut rum—sweet, tangy, and a little bit beachy. Blue Chair Bay Coconut Rum, peach schnapps, and lemonade come together for a super refreshing combo.

Equipment

• Cocktail shaker for mixing everything up
• Jigger or measuring cup to keep your pours honest
• Bar spoon for a quick stir
• Fishbowl glass or just a big cocktail glass
• Strainer if you want to ditch the ice from the shaker
• Ice scoop (so you don’t freeze your hand)
• Garnish picks for cherries or fruit

I really think the shaker helps blend the flavors better than just stirring. And if you’ve got a fishbowl glass, use it—it’s got that classic Texas Roadhouse vibe.

Ingredients

• 1 oz Blue Chair Bay Coconut Rum (or any coconut rum, if you’re not picky)
• 1 oz Peach schnapps
• ½ oz Blue curaçao
• 2 oz Sweet & sour mix
• 2 oz Lemonade
• 1 oz Pineapple juice
• 1 oz Orange juice
• Optional: splash of cranberry juice for color
• Ice cubes
• Maraschino cherries and orange slices for garnish

If you can, use chilled juices so your drink doesn’t get watered down too fast. The citrus and coconut together? Honestly, it’s a winner.

Instructions

• Fill your cocktail shaker halfway with ice.
• Pour in the Blue Chair Bay Coconut Rum, peach schnapps, blue curaçao, sweet & sour mix, lemonade, pineapple juice, and orange juice.
• Shake it up for about 10 seconds, or until the outside of the shaker feels nice and cold.
• Strain everything into a fishbowl glass packed with ice.
• If you want a deeper color, add a splash of cranberry juice.
• Top it off with a maraschino cherry and an orange slice.

Sometimes I’ll give it a gentle stir before serving—keeps the color bright, but the flavors stay mixed.

Notes

Fresh lemonade makes a noticeable difference, trust me. If you’re craving more coconut, just splash in a little extra Blue Chair Bay Rum.

Serve it cold, and drink it pretty soon after mixing—no one likes a watered-down cocktail. If you’re making these for a group, mix the base ahead of time but wait on the ice until you’re ready to serve.

Want it lighter? Cut down the sweet & sour and bump up the lemonade. The drink should stay that fun blue-green, and the garnish just makes it look extra inviting.

Tasting Notes

That first sip? It was crisp and refreshing—definitely gave off those summer cocktail vibes. The way the citrus mixed with the sweeter notes, I couldn’t help but picture myself lounging on a sunny patio somewhere.

The tropical flavors really jumped out. There was this hint of pineapple, maybe a bit of coconut too, which just screamed “beach day.”

It wasn’t overly sugary, which I appreciated. Honestly, that made it way too easy to go back for a second glass.

When I went for the mocktail version, I was surprised—it held onto that bright, punchy flavor even without the alcohol. Felt like something you’d want to bring out when friends drop by, you know?

The finish was smooth, with a little tang that cut through the sweetness. I thought it worked great with grilled stuff or salty snacks—seems like a solid pick for hanging out outside.