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Bomb Pop Cocktail

Bomb pop cocktail layers grenadine, coconut rum, and blue raspberry liqueur into crisp red-white-blue strata without bleeding. This patriotic drink is finished with lemon-lime soda, a maraschino cherry, and a striped straw for a perfect summer look.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Drink
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

Bomb Pop Cocktail
  • 1 oz grenadine syrup Pour slowly to form the red bottom layer.
  • 1 oz coconut rum Or use vanilla vodka for a white middle layer.
  • 1 oz blue raspberry vodka Or use blue curaçao for the electric blue top layer.
  • 0.5 oz lemon-lime soda Add as a small splash to lightly lift the layers.
  • 1 ice cubes Fill glasses to the top for clean separation and chill.
  • 1 Maraschino cherry Use for garnish.
  • 1 striped straw Use for garnish.

Method
 

Layer the cocktail
  1. Fill a tall cocktail glass with ice cubes to the top so the layers stay cold and separated.
  2. Pour 1 oz grenadine syrup slowly over the ice; it should settle at the bottom as a clear cherry-red layer.
  3. Hold a bar spoon just above the ice and slowly pour 1 oz coconut rum or vanilla vodka over the spoon to create the white middle layer.
  4. Pour 1 oz blue raspberry vodka or blue curaçao over the spoon again to float as the top layer in a distinct electric-blue strip.
  5. Add a small splash of lemon-lime soda, then garnish with a maraschino cherry and a striped straw; do not stir before serving.

Notes

To keep the tri-color layers from bleeding, pour slowly and always use the spoon as a “dam” for the rum and blue liqueur. Serve immediately after adding the lemon-lime soda for the cleanest separation. Refrigerate any leftovers up to 24 hours, but expect the layers to blend. For a dairy-free swap, use vanilla vodka instead of coconut rum if preferred.