Texas Roadhouse Kenny's Cooler Recipe
Texas Roadhouse Kenny's Cooler Recipe features coconut rum, peach schnapps, blue curacao, sweet and sour mix, and lemonade. This combination creates a refreshing and vibrant drink that's perfect for any occasion.
Ingredients
- 1/2 ounce Blue Curacao
- 3/4 ounces Peach Schnapps
- 6 full-size Ice cubes
- 1 and 1/2 ounces Chair Bay Coconut Rum
- 2 Maraschino Cherries
- A piece of Orange slice
- 1/2 ounce Sweet and sour
- 6 ounces Lemonade
Instructions
- Prepare the fish bowl glass by filling it with ice cubes. Make sure you use 6 full-sized ones, not crushed ones.
- You will now need to add 1 and 1/2 ounces of Chair Bay Coconut Rum, ¾ ounces of Peach Schnapps, ½ ounces of Blue Curacao, and ½ ounces of Sweet and Sour to the cocktail.
- Stir the lemonade evenly with a straw for about 30 seconds after you pour 6 ounces of cold lemonade into the glass.
- The remaining 6 full-sized ice cubes can now be smashed with a wooden hammer into ice bags or kitchen towels.
- Add ice cubes to the fishbowl glass after they have been cracked.
- The presentation can be completed with an orange slice and two maraschino cherries.
- Let the Texas Roadhouse Kenny's Cooler do the talking for you!