This bright blue cocktail is a delight to serve to your guests either in a punch bowl or as an individual cocktail. It is definitely more geared towards those who have a sweet tooth. Let’s get started with our take on the Moose Bowl Recipe.

Let’s Reveal the Moose Bowl Recipe


  • 5 oz pineapple juice
  • 5 oz vodka
  • 5 oz gin
  • Lemonade or Sprite
  • Splash of Blue Curacao
  • Slice of Lemon (for garnish)


  1. The first thing you need is a large tumbler filled with ice.
  2. You need to start off with pineapple apple juice to be able to get that layer just right.
  3. Add another shot (1.5 oz) of sprite or lemonade. Your glass will be around half full. If it’s not, add another dash of lemonade.
  4. Around this point, you’ll want to add a shot of vodka and then a shot of gin.
  5. Next is what gives the moose bowl its signature color: the blue curacao. You want to top off whatever room you have left in your large tumbler with the blue curacao. It gives your cocktail that beautiful hue of blue and gives it that added hit of tropical flavor.
  6. Slice your lemon and add it to the rim of your glass for that extra snazzy feel.
  7. Hold your awesome yellow to blue cocktail, sit back, and enjoy.

Okay, What About Having This in An Actual Bowl?

Naturally, if you’re going to serve this in a punch bowl, you’re going have to mix up all the ingredients. Therefore, you might not have the cool yellow to blue effect.


However, all you need to do is figure out what volume your bowl can contain and take it from there! Just be careful. The cocktail is incredibly sweet, so your guests might not realize quite how much they’ve drunk.

Taking that into consideration, it might be better to dilute the cocktail with a little more lemonade than required.

Is this cocktail way too sweet for you?

That’s no problem, swap out your lemonade with a club soda, and you’re good to go!

Why Blue Curacao? Could A Different Type Be Used?

The short answer is yes, provided you perhaps skip the other alcohol.

The blue curacao is what gives the cocktail a distinct blue color. However, bear in mind, in comparison to other triple secs, it doesn’t have nearly as high a percentage of alcohol. Generally speaking, a blue Curacao is in the 15–20% ABV (Alcohol content By Volume) range, but there are those that are higher.

If you’re going to go for triple sec, you’re looking at a 40% ABV. If you’re opting for that, I would personally remove the gin from the ingredients list.

However, I would avoid swapping out the blue curacao. The whole fun of this cocktail is the fact that it is an absolute showstopper.

The flavor profile of the blue curacao is a lot like triple sec in that it has that sweet, bitter, and citrusy taste. This is not surprising, as both liqueurs are made of citrus fruit, which is why triple sec would make a viable replacement in a pinch.

What Time of Year Should This Cocktail Be Served?

The blue color, pineapple, and citrus flavors of this cocktail make it a perfect summer drink. This cocktail would be a hit served in a punch bowl at the center of a table at a barbeque or a welcome drink at a pool party.

I wouldn’t really recommend it in any other setting as the colors of this cocktail just scream “summer!” It might be served in spring, at a stretch. However, considering the alcohol content of this boozy treat, I would definitely recommend this to be more of a welcome drink.


A brightly colored cocktail is not only visually appealing, but it is also a great conversation starter, especially something like the moose bowl.

You should definitely give this drink a try, but remember, don’t make this too free-flowing. The amount of alcohol in there is quite something. It’s best to dilute it if it is served in a punch bowl. However, it is genuinely good practice to drink responsibly, no matter the drink.

The great thing about making these at home is that you can control the amount of alcohol that goes in there. If the blue curacao you’re using has a high ABV, remove the gin from the mix. If it’s not, then it should be fine! This moose bowl recipe is most certainly on the boozier side of cocktails.


Peter's path through the culinary world has taken a number of unexpected turns. After starting out as a waiter at the age of 16, he was inspired to go to culinary school and learn the tricks of the trade. As he delved deeper, however, his career took a sudden turn when a family friend needed someone to help manage his business. Peter now scratches his culinary itch on the internet by blogging, sharing recipes, and socializing with food enthusiasts worldwide.

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