June Bug
A tropical crowd-pleaser built on Midori melon liqueur, coconut rum, banana liqueur, and pineapple juice — vivid green, sweet, and bursting with layered fruit flavors.
- 1½ ozmelon liqueur
- 1 ozcoconut rum
- ½ ozbanana liqueur
- 2 ozpineapple juice
- Pineapple wedge and maraschino cherrygarnish
- 1Fill a cocktail shaker with ice.
- 2Add the melon liqueur, coconut rum, banana liqueur, and pineapple juice.
- 3Shake vigorously for 10 to 15 seconds until well combined and chilled.
- 4Fill a highball glass with ice cubes.
- 5Strain the cocktail into the glass.
- 6Garnish with a pineapple wedge and a maraschino cherry on the rim.
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The June Bug is a tropical cocktail that originated at a TGI Friday's restaurant in Busan, South Korea, and gained widespread recognition after the recipe was featured on the official Midori website. The drink takes its name from the June bug (Cotinis nitida), a beetle common to the hardwood forests of North America, though the colorful name likely reflects the cocktail's playful personality more than any literal connection. The June Bug emerged during the 1980s at the height of Midori's global popularity, when bartenders around the world were creating cocktails to showcase the distinctive green Japanese liqueur. The combination of melon liqueur with coconut rum, banana liqueur, and pineapple juice gives it a rich, layered tropical character that has made it a crowd favourite for decades.
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