This Midori Splice is the ultimate lazy party trick, four ingredients and two minutes and you've got a drink everyone will ask about.
It's that gorgeous green and cream layered drink you might remember from the 90s, and it's every bit as good now. If tropical drinks are your thing, my Miami Vice Cocktail and Japanese Slipper are worth a look too.
A Quick Look At The Recipe
🍹 Recipe: Midori Splice
⏰ Ready In: 2 minutes
🥂 Serves: 2
🔥 Calories: 238 per serve
🍈 Main Ingredients: Midori, Malibu, pineapple juice, cream
🌱 Dietary Info: Gluten-free • dairy-free option available
💚 Why You'll Love It: ready in 2 minutes flat, that gorgeous green and cream layered look, and it scales up perfectly for a crowd
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Whether you're setting up a punch bowl for New Year's Eve or just want something easy for a Saturday arvo, this one's a total crowd favourite.
Serve it alongside my Jalapeno Popper Cob Loaf for the ultimate party spread, or keep the drinks flowing with my Fruit Tingle Cocktail and Toblerone Cocktail.
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Why You're Going To Love This Recipe
- Just 4 ingredients and 2 minutes, no equipment needed at all
- That gorgeous green and cream layered look everyone remembers
- Scales up beautifully for a crowd - see the batch tip below
- Easy to make dairy-free or alcohol-free too
Midori Splice Ingredients
- 60ml Midori liqueur
- 60ml Malibu
- 180ml pineapple juice
- Ice cubes
- Cream (see Variations for a dairy-free swap)
- Pineapple wedges, to decorate
Midori is that bright green, melon flavoured liqueur you'll find in the spirits section at Dan Murphy's or your local bottle shop. It's what gives this cocktail its signature colour and mild, sweet melon taste, so it's not one to swap out.
Variations
- Dairy-free: use coconut cream instead of regular cream. A lot of people actually prefer it, it makes the whole thing taste even more tropical.
- Non-alcoholic: swap the Midori and Malibu for melon cordial or syrup, topped up with a splash of coconut water or lemonade. Still that gorgeous green, still delicious, no booze required.
- Batch it up for a crowd: multiply the Midori, Malibu and pineapple juice by however many guests you've got and mix it together in a big jug or punch bowl ahead of time. Keep it in the fridge, then add ice and float the cream on top just before your guests arrive.
- Frozen slushie version: blend the Midori, Malibu and pineapple juice with a big handful of ice until slushy, pour into glasses and drizzle with cream.
How To Make Midori Splice
- Step 1: Pour the Midori, Malibu and pineapple juice. Measure them directly into your serving glasses.
- Step 2: Add ice. Gently add ice cubes until the cocktail is almost at the top of the glass.
- Step 3: Drizzle with cream. Very carefully, use a teaspoon to gently spoon a little cream onto the top so it sits in a layer instead of sinking through. Decorate with pineapple wedges and serve straight away.
Recipe Tips
- Chill your glasses in the freezer for 10 minutes beforehand for an extra frosty finish.
- Use a spoon to gently drizzle the cream rather than pouring it straight from the container. Pour it upside down over the back of the spoon and it'll float beautifully instead of sinking through.
- Don't skip the pineapple wedge and a paper umbrella if you're going all out. It leans into the retro, tropical vibe this drink is famous for.
- Storage: this one's best made fresh once the cream's on, as it will slowly sink through and lose that classic layered look if it sits too long. For a party, you can measure the Midori, Malibu and pineapple juice into a jug ahead of time and keep it in the fridge, then just add ice and cream when your guests arrive. It doesn't freeze well as a finished drink, but the frozen slushie variation above is a great make-ahead option instead.
- Building out a full drinks table? My Blue Coconut Rum Cocktail and Strawberry Mojito are both easy crowd-pleasers that sit nicely alongside this one.
Midori Splice FAQs
Just 4 ingredients - Midori (a bright green melon liqueur), Malibu, pineapple juice and a drizzle of cream on top. That combo is what gives it the classic layered green and white look.
Once the cream's on top, serve it straight away, it only takes 2 minutes so there's really no need to rush. But if you're hosting, you can absolutely measure the Midori, Malibu and pineapple juice into a jug ahead of time and pop it in the fridge, then just add ice and cream when your guests arrive.
Yes! Simply substitute the cream with coconut cream and proceed as per the recipe. Honestly, a lot of people prefer it that way, it makes the cocktail taste even more tropical.
There sure is. Swap the Midori and Malibu for a melon cordial or syrup, then top up with a splash of coconut water or lemonade. It's still that same gorgeous green, just without the booze.
Yep, blend the Midori, Malibu and pineapple juice with a big handful of ice until it's slushy, pour into glasses and drizzle the cream over the top just before serving. Great for a hot afternoon.
More Party Cocktails
If this one's going on your drinks table, here's a few more easy cocktails worth adding to the lineup.
Midori Splice
Ingredients
- 60 ml Midori liqueur 2 oz
- 60 ml Mailbu 2 oz
- 180 ml pineapple juice 6 oz
- ice cubes
- cream see notes
- pineapple wedges to decorate
Instructions
- Pour the Midori, Malibu and pineapple juice into the cocktail glasses.
- Top with ice cubes.
- Just before serving, drizzle a little cream over the cocktail (using a spoon to gently spoon the cream on top).
- Decorate with pineapple wedges.
Notes
- You can use coconut cream in place of the cream for a dairy-free option.
- Add enough ice cubes to bring the cocktail almost to the top of the glass.
- You can use any brand of coconut rum you like.
- Sweetened or unsweetened pineapple juice can be used.
- Use a teaspoon to very gently drizzle the cream on top - this ensures the cream layer stays on rather than falling immediately to the bottom of the glass.
- Best served immediately - before the ice cubes melt and the cream falls slowly to the bottom of the glass.
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