Texas Roadhouse Kenny Chesney Cocktail
A tropical, Texas Roadhouse–style Kenny Chesney cocktail made with coconut rum, peach schnapps, citrus, and mixed fruit juices for a bright, beachy, and refreshing drink you can easily mix at home.
Equipment
- Cocktail shaker
- Jigger or measuring cup
- Bar spoon
- Fishbowl glass or large cocktail glass
- Strainer
- Ice scoop
- Garnish picks
Ingredients
- 1 oz Blue Chair Bay Coconut Rum or any coconut rum
- 1 oz peach schnapps
- 0.5 oz blue curaçao
- 2 oz sweet and sour mix
- 2 oz lemonade
- 1 oz pineapple juice
- 1 oz orange juice
- cranberry juice splash, optional, for deeper color
- Ice cubes
- Maraschino cherries for garnish
- Orange slices for garnish
Instructions
- Fill a cocktail shaker halfway with ice.
- Pour in the Blue Chair Bay Coconut Rum, peach schnapps, blue curaçao, sweet and sour mix, lemonade, pineapple juice, and orange juice.
- Shake for about 10 seconds, or until the outside of the shaker feels cold.
- Pack a fishbowl glass or large cocktail glass with fresh ice cubes.
- Strain the shaken mixture into the prepared glass.
- If desired, add a splash of cranberry juice for a deeper color.
- Garnish with maraschino cherries and orange slices on garnish picks, then serve immediately.
Notes
Using chilled juices will keep the cocktail colder and help prevent it from watering down too quickly. Fresh lemonade also brightens the flavor and balances the sweetness.
For extra coconut flavor, you can add a small splash more Blue Chair Bay Coconut Rum. If you want a lighter drink, reduce the sweet and sour mix and add a bit more lemonade.
Serve this cocktail very cold and enjoy soon after mixing. It pairs well with grilled foods and salty bar snacks, and the bright color and garnish make it especially fun for parties.
Tasting notes: Expect a crisp, refreshing sip with tropical pineapple and coconut, citrusy brightness, and a smooth, sweet finish that fits right in with relaxed, country-inspired vibes.