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Bomb Pop Cocktail

Bomb pop cocktail is a tri-color layered drink with crisp red grenadine, white coconut rum, and electric blue raspberry liqueur stacked without bleeding. Built in a tall glass over ice, each pour is floated slowly for clean separation.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Drink
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Grenadine syrup
  • 1 oz grenadine syrup
Coconut rum or vanilla vodka
  • 1 oz coconut rum or vanilla vodka
Blue raspberry vodka or blue curaçao
  • 1 oz blue raspberry vodka or blue curaçao
Lemon-lime soda
  • 0.5 oz lemon-lime soda
Ice cubes
  • 1 ice cubes
Garnish
  • 1 Maraschino cherry and striped straw for garnish

Equipment

  • 1 cast iron skillet

Method
 

Layer the drink
  1. Fill a tall cocktail glass with ice cubes to the top so the ice reaches the rim and helps lock in layers.
  2. Pour the grenadine syrup slowly over the ice so it settles at the bottom as the red layer; keep the pour steady to prevent streaking.
  3. Hold a bar spoon just above the ice and slowly pour the coconut rum or vanilla vodka over it to create the white middle layer.
  4. Pour the blue raspberry vodka or blue curaçao over the spoon again to float as the top layer without mixing the colors.
  5. Add a small splash of lemon-lime soda, garnish with a maraschino cherry and striped straw, and do not stir before serving.

Notes

To keep the tri-color stack from bleeding, pour slowly and use the spoon as a barrier for each layer. Serve immediately for the cleanest separation. Refrigerate not recommended once built (layers can blend); for a no-alcohol swap, replace coconut rum/vanilla vodka with coconut cream syrup and use blue raspberry syrup for the blue layer, keeping grenadine and lemon-lime soda the same.