I first came across the “WAP” cocktail during a spontaneous beach trip last summer. After hours of swimming and sunburn, our group wandered up to the bar for something cold and fun. The bartender grinned and poured us a round of these colorful rum drinks. They were a hit – and, yes, we spent a while guessing what “WAP” might actually stand for.
Since then, I’ve made this cocktail my signature move for backyard parties. It originally hails from some coastal bars where they needed bright, crowd-pleasing drinks for vacationers looking for something festive. There’s something about that mix of rum and fruit juice that makes you feel like you’re on holiday even if you’re just in your own backyard.
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The coolest part is watching the grenadine sink to the bottom – those sunset layers look as good as they taste. My brother-in-law (who insists he’s a cocktail pro) calls it “Instagram gold,” and every time I serve these, someone ends up snapping a photo before taking a sip.
Ingredients:
- 2 ounces white rum
- 1 ounce pineapple juice
- 1 ounce orange juice
- ½ ounce fresh lime juice
- ½ ounce grenadine
- Ice cubes
I usually serve these in highball glasses, but honestly, whatever you’ve got on hand works.
How to make it:
- Fill a shaker with ice – go for a generous scoop, you want this really chilled.
- Add the rum, pineapple juice, orange juice, and lime juice.
- Shake hard until the outside of the shaker gets frosty (about 10–15 seconds).
- Strain into a glass filled with fresh ice.
- Slowly pour the grenadine down the side or over the back of a spoon so it settles at the bottom. It took me a few tries to get the gradient look just right, but you really can’t mess it up.
- Garnish with a wedge of pineapple or a maraschino cherry. Extra points for a cocktail umbrella.
Not everyone at my parties drinks, so for my neighbor Kathy I do a mocktail version: extra pineapple juice, a splash of soda water instead of rum, and she loves it.
I served these at a cookout once with grilled shrimp skewers, and the combo was perfect – the sweet-tart drink balances out the smoky, spicy food. They’re also great with spicy tacos. My friend Marco’s habanero tacos and a WAP on the side have basically become a ritual.
Looking for a lighter version? Use a little less grenadine or even swap it out for some pomegranate juice. You lose some of the bright red color but keep the flavor.
Pro tips: Always use fresh lime – bottled lime juice just isn’t the same. If you think of it, chill the glasses in the freezer first. And don’t be afraid to experiment: my sister once added a little coconut cream for an extra tropical vibe, and it was outrageous (in a good way).
The WAP is super versatile. Sometimes for brunch, I muddle a few berries at the bottom. For evening drinks, a splash of prosecco on top makes it more festive. And if you like a little heat, add a thin slice of jalapeño – the kick works surprisingly well with the fruit.
However you serve it, this drink is always a conversation starter. Just be ready for everyone to ask for the recipe – and to keep guessing what that name really means!
