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Kiss on the Lips Drink is the frozen mango cocktail that tastes exactly like a tropical vacation in a glass, and I fell hard for it on a Carnival cruise before I figured out how to blend it up at home last summer. It comes together in about five minutes with mango mixer, peach schnapps, and rum, and it is just as crowd-pleasing as our blueberry lemonade cocktail at a backyard party.
One blender, a handful of pours, and you have the famous cruise ship sipper waiting at home.
Kiss on the Lips Drink Quick Look
- 🕐 Prep Time: 5 minutes
- 🍴 Cook Time: 0 minutes
- ⏳ Total Time: 5 minutes
- 🍽 Serving: 3 servings
- ⚡ Calories: 179kcal
- 🌶 Flavor Profile: Sweet, fruity, and tropical with mango, peach, and a splash of grenadine
- ✋ Difficulty: Easy, as simple as our cherry limeade cocktails
Quick Answer
Add four cups of ice, ten ounces of mango cocktail mixer, three ounces of peach schnapps, and one and a half ounces of white rum to a blender, then blend until completely smooth. Pour in an ounce of grenadine and stir gently to swirl it through, then pour into glasses and garnish with maraschino cherries. The whole frozen mango cocktail takes about five minutes from start to sip.
Jump to:
- Kiss on the Lips Drink Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Kiss on the Lips Drink
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Kiss on the Lips Drink FAQs
- Other Recommended Cocktail Recipes
- Kiss on the Lips Drink
Why This Recipe Works
Click to see the technique science
- A frozen blend keeps it slushy. Blending the cocktail with a full four cups of ice gives you that thick, frosty cruise-ship texture instead of a watery drink.
- Mango mixer does the heavy lifting. A ready-made mango cocktail mixer brings sweet, ripe mango flavor and the perfect sweetness without measuring out a bunch of juices.
- Peach schnapps layers in fruit. The schnapps adds a second wave of stone-fruit flavor that makes the drink taste like more than just mango.
- Grenadine is stirred in last. Swirling the grenadine in after blending gives you that pretty sunset color and a pop of cherry-sweet flavor in every sip.
- White rum keeps it smooth. Light rum blends in clean without overpowering the fruit, so the cocktail tastes balanced rather than boozy.
- It scales up beautifully. The ratios hold no matter how big the batch, so you can blend pitcher after pitcher for a party.
Why You’ll Love This Recipe
- It is a five-minute frozen cocktail with no shaking, muddling, or fancy bar tools required.
- It tastes just like the tropical drink you order on a Carnival cruise, so you can bring the vacation home.
- It is easy to batch for a crowd and just as good as a large batch of mojitos at a summer party.
Key Ingredients
- Mango Cocktail Mixer: This is the star, bringing sweet, ripe mango flavor and the right amount of sweetness in one easy pour.
- Peach Schnapps: A peachy liqueur that layers in extra stone-fruit flavor and a little warmth.
- White Rum: Light rum keeps the cocktail smooth and balanced without overpowering the fruit.
- Grenadine: Stirred in at the end for that signature sunset color and a sweet cherry finish.
- Maraschino Cherries: The classic garnish that makes every glass feel like a treat.
See recipe card for exact quantities.
Variations and Substitutions
- Make it a mocktail: leave out the rum and schnapps and blend the mango mixer with a splash of orange juice for a kid-friendly version.
- Switch the fruit: swap the mango mixer for strawberry or pina colada mixer for a whole new tropical drink.
- Add more kick: a half ounce of coconut rum deepens the island flavor.
- Rim the glass: dip the rim in lime juice and sugar for a sweet-tart edge.
- Serve it pitcher-style: blend a double batch and keep it cold like our white wine spritzer for entertaining.
How to Make Kiss on the Lips Drink
- Add the ice, mango cocktail mixer, peach schnapps, and white rum to a blender.
- Blend everything until completely smooth and frosty with no ice chunks left.
- Pour in the grenadine and stir a couple of times gently to swirl it through.
- Pour into your serving glasses and garnish each with a maraschino cherry.
Recipe Tips & Tricks
- Use plenty of ice. A full four cups is what gives the drink its thick, frozen, slushy texture.
- Blend until totally smooth. Run the blender a little longer than you think so there are no icy chunks.
- Stir the grenadine, do not blend it. Swirling it in by hand gives you that pretty layered color.
- Chill your glasses. Frosty glasses keep the drink colder longer on a hot day.
- Taste and adjust. Add a splash more mango mixer for sweeter or a little more rum for stronger.
- Garnish generously. Cherries and a fun straw make it feel like a real cruise cocktail.
- Serve it right away. Frozen drinks are best the moment they are blended before the ice melts.
Serving Ideas and Suggestions
This frozen mango cocktail is built for warm-weather sipping, so serve it poolside, at a backyard cookout, or for a tropical-themed party. It pairs perfectly with light bites and is right at home next to a pitcher of our large batch mojitos on the drink table.
For a full cruise-night menu, set it alongside our peach bellini and a cherry limeade cocktail so guests can pick their favorite fruity sipper. A spread of fresh fruit, shrimp cocktail, and tropical appetizers rounds it out.
Want a non-alcoholic option on the table too? Blend a virgin version with extra mango mixer and orange juice so everyone gets in on the fun. Either way, do not forget the cherries and a colorful straw for that finishing cruise-ship touch.
Kiss on the Lips Drink FAQs
A Kiss on the Lips Drink is a blended frozen cocktail made with mango cocktail mixer, peach schnapps, white rum, grenadine, and ice, garnished with maraschino cherries. It is sweet, fruity, and tastes like a tropical vacation.
Yes, the Kiss on the Lips Drink is a popular frozen cocktail served on Carnival Cruise Line ships. This copycat recipe lets you make the same mango cruise drink at home in about five minutes.
Absolutely. Leave out the rum and peach schnapps and blend the mango mixer with a splash of orange juice and the grenadine for a kid-friendly virgin Kiss on the Lips Drink.
A light white rum works best because it blends in smoothly without overpowering the mango and peach flavors. Coconut rum is a fun swap if you want a more island-style Kiss on the Lips Drink.
Frozen drinks are best blended right before serving so they stay slushy. You can pre-measure the mango mixer, schnapps, and rum ahead, then blend with ice when guests arrive.
Keep the same ratios and blend in batches that fit your blender, then pour everything into a pitcher and stir. The Kiss on the Lips Drink scales up easily for a party or a crowd.
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Kiss on the Lips Drink
Ingredients
- 4 cups ice
- 10 ounces mango cocktail mixer
- 3 ounces peach schnapps
- 1.5 ounces white rum
- 1 ounce grenadine
- maraschino cherries for garnish
Instructions
- Place the ice, mango mixer, peach schnapps, and rum into a blender.4 cups ice, 10 ounces mango cocktail mixer, 3 ounces peach schnapps, 1.5 ounces white rum
- Blend until completely smooth.
- Pour in the grenadine, and stir a couple of times gently to swirl it in.1 ounce grenadine
- Pour into your serving glass and garnish with cherries.maraschino cherries for garnish
Notes
- This makes 2-3 drinks, but you can easily double it to serve more or halve the recipe as needed.
- Custom options, see my tips above on that.
- To pack more punch, add the additional rum, if you are looking for a lighter cocktail, leave it out!
- Instead of blending with ice, you can mix the mango mixer, schnapps, and rum in a cocktail shaker and pour over ice, adding a splash of grenadine at the end.
Nutrition
Love This Recipe?
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Blend up a batch for your next party alongside our refreshing blueberry lemonade cocktail for a drink table everyone will love.
I also had my first Kiss on the lips cocktail on a Carnival cruise. I just got off the Carnival Glory ship this morning from another cruise and had the cocktail on my mind and decided to search for a recipe so thank you so much! I will be trying this when I get home.