TGI Fridays’ June Bug

TGI Fridays Bartenders’ Manual

Cocktail illo

Tracing the strange and recursive popularity of this unnaturally colored concoction is full of side streets and detours. The June Bug was born in a TGI Fridays in Michigan in the late 1980s—or was it an outpost of the chain restaurant in Busan, South Korea? Depending on who you ask, it’s been around since as far back as the 1960s, lurking in Midwestern neighborhood bars and the memories of airport bartenders. Now, it’s having a moment in the cocktail scene of Great Britain. Though the drink is often reimagined and updated, here it shines in its original glory, sour mix and all.

Ingredients

Serving: 1

  • 2 ounces sweet & sour mix
  • 2 ounces sweet & sour mix
  • 2 ounces pineapple juice
  • 2 ounces pineapple juice
  • 1 ounce Midori
  • 1 ounce Midori
  • 1/2 ounce coconut-flavored rum
  • 1/2 ounce coconut-flavored rum
  • 1/2 ounce banana liqueur
  • 1/2 ounce banana liqueur

Garnish: pineapple wedge, cherry

Directions
  1. Combine all ingredients in a Collins glass with ice and briefly stir.
  2. Garnish with a pineapple wedge and a cherry.