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Bomb Pop Cocktail

Bomb pop cocktail is a layered red, white, and blue drink made by floating grenadine, coconut rum (or vanilla vodka), and blue raspberry liqueur without bleeding. It’s finished with lemon-lime soda and a maraschino cherry for a bright patriotic summer cocktail look.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Drink
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

grenadine syrup
  • 1 oz grenadine syrup For the cherry-red bottom layer.
coconut rum or vanilla vodka
  • 1 oz coconut rum or vanilla vodka For the white middle layer.
blue raspberry vodka or blue curaçao
  • 1 oz blue raspberry vodka or blue curaçao For the electric-blue top layer.
lemon-lime soda
  • 0.5 oz lemon-lime soda Adds a light fizz at the end.
ice cubes
  • 1 ice cubes Fill the glass to the top for best layering and chill.
maraschino cherry and striped straw for garnish
  • 1 maraschino cherry and striped straw for garnish Garnish; do not stir after adding.

Equipment

  • 1 cast iron skillet

Method
 

Layer the bomb pop
  1. Fill a tall cocktail glass with ice cubes to the top, creating a cold base for clean separation.
  2. Pour grenadine syrup slowly over the ice so it settles at the bottom as a red layer.
  3. Hold a bar spoon just above the ice and pour coconut rum or vanilla vodka over the spoon to create the white middle layer.
  4. Pour blue raspberry vodka or blue curaçao over the spoon again so it floats and forms the top blue layer.
  5. Add a small splash of lemon-lime soda and garnish with a maraschino cherry and striped straw, then do not stir before serving.

Notes

Pro tip: pour slowly and keep each spirit flowing over the spoon to reduce mixing and prevent bleeding between layers. Best served immediately after building; refrigeration will blur the layers (up to 1 day). Freezing is not recommended. For a lighter version, use vanilla vodka plus a lower-sugar grenadine or a grenadine-style syrup made with less sugar.