Bomb Pop Cocktail

Bomb Pops are a truly iconic Fourth of July treat, but if you’re looking to give this childhood favorite an adult twist this year, you can’t go wrong with a Bomb Pop cocktail. Inspired by the flavors of a classic margarita, this refreshing frozen cocktail features layers of red, white, and blue that are just as vibrant and striking as their namesake frozen treat.

While many versions of the Bomb Pop cocktail err on the side of liquid rather than frozen, I wanted to mimic the refreshing frozen texture of the original Bomb Pop as much as possible, so we’ve opted for a complete slushy. A three-layered frozen drink is a little more fiddly to put together, but since the layers are frozen instead of liquid, you’ll find it much easier to achieve the distinct, clean lines at home.

How To Make A Bomb Pop Cocktail

INGREDIENTS

• Ice: Small ice cubes will blend better and faster, which is key when you’re trying to prevent melting. Pebble ice is ideal, if you have it!
• Tequila: I recommend a basic blanco tequila here. There’s no need to pay up for anything fancy or more expensive—unless that’s what you have lying around and you want to use it.
• Curaçao: This vibrant blue mixer is available both as a liqueur and a syrup. Either will work just fine here.
• Lime Juice: Freshly squeezed is best. Depending on the size of the limes, you will need 4 to 6 to get the 3 oz. (6 Tbsp.) required.
• Triple Sec: You can also use Cointreau here, if that’s what you have.
• Simple Syrup: You can buy this, but it’s very easy to make your own homemade simple syrup as well.
• Grenadine: This bright red bar syrup gives the red layer its vibrant color.
• Bomb Pops: These are totally optional, but they make for a really fun finishing touch.

STEP-BY-STEP INSTRUCTIONS

Start by putting 4 Collins glasses in the freezer for at least 5 minutes before making the first layer. If you don’t have Collins glasses, any tall glass will work.

To make the blue layer, combine the ice, Curaçao, tequila, and lime juice in the blender. Blend just until combined and no big chunks of ice remain. (The goal here is to work quickly so everything stays as cold as possible. If the blender works too long, it will start to heat up and melt the slushy.) Remove the glasses from the freezer and divide the blue slushy between them, filling each no more than a third of the way full. Return the glasses to the freezer.

Rinse out the blender before making the next layer. I recommend using cold water—again, we’re trying to keep everything as chilled as possible. In the clean blender, combine more ice, tequila, triple sec, lime juice, and simple syrup. Blend just until combined as before. Remove the glasses from the freezer and spoon the white slushy layer over the blue slushy layer carefully. Return the glasses to the freezer.

Rinse out the blender briefly just to ensure any traces of white slushy are gone; you don’t want it watering down the red layer. In the clean blender, combine the remaining ice, tequila, and lime juice, as well as the grenadine. Blend just until combined.

Remove the glasses from the freezer (for the final time!), then carefully spoon the red layer on top of the white. Top with a bomb pop and serve!

The full list of ingredients and instructions can be found in the recipe below.

Variations

• Frozen Strawberry Margaritas: If you’re into just the red this Fourth of July, try this refreshing margarita featuring frozen strawberries.
• Frozen Blue Moscato Margaritas: Into the blue? These frozen blue moscato margaritas use moscato wine for a little extra sweetness, as well as Curacao for that signature blue shade.
• Margarita Slushy Shots: These sip-sized shots include floating fresh fruit for an extra-summery vibe.