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Bomb Pop Cocktail

Bomb pop cocktail with crisp, tri-color layered glassware using grenadine, coconut rum or vanilla vodka, and electric blue raspberry liqueur. This red, white, and blue layered cocktail floats each liquor on the next for clean separation—no bleeding—finished with a splash of lemon-lime soda.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Drink
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

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

Method
 

Layer the cocktail
  1. Fill a tall cocktail glass with ice cubes to the top, packing lightly so the surface is level and stable.
  2. Pour the grenadine syrup slowly over the ice so it settles at the bottom as the red layer.
  3. Hold a bar spoon just above the ice and slowly pour the coconut rum or vanilla vodka over the spoon to create the white middle layer.
  4. Pour the blue raspberry vodka or blue curaçao over the spoon again to float it as the top layer.
  5. Add a small splash of lemon-lime soda and garnish with a maraschino cherry and striped straw; do not stir before serving.

Notes

For the cleanest tri-color layers, pour each liquid slowly directly onto the spoon’s back and keep the spoon tip just above the ice surface; faster pours can mix layers. Serve immediately for best separation; if needed, refrigerate up to 1 day, but layers may blur. Freezing is not recommended. For a lighter version, swap the blue raspberry vodka/blue curaçao and coconut rum for lower-ABV alternatives while keeping the layering method the same.