Signature
Matthew Kelly/Supercall

Rum • Sour
Frozen Bomb Pop Daiquiri

The frozen Daiquiri is one of the most cooling, versatile drinks of summer. And thanks to its ability to take on a variety of flavors (and colors), it made the perfect canvas for this glorious, tri-layered Fourth of July cocktail. Reminiscent of one of our favorite childhood summer treats, the Bomb Pop (aka, the Firecracker), this rummy red, white and blue sipper is made up of three takes on the frozen Daiquiri: one tinted with bright blue curaçao, one made with fresh strawberries and one classic version sandwiched in between. No matter how intense the summer sun gets, this triple threat Daiquiri will cool you down.
 
*Makes two frozen cocktails.

The Essentials

White rum
Blue Curaçao
Strawberries
Blender
The Details
Contributed by

Ingredients

6 oz White rum
.75 oz Blue Curaçao
2 oz Lime juice
.75 oz Simple Syrup
.5 Cup Strawberries
3 cups crushed ice
Bomb Pop

Method

  • For blue layer: In a blender, blend blue curaçao, 2 oz of white rum and .75 oz lime juice with 1 cup ice until smooth. Divide evenly between two old-fashioned glasses. Place glasses in the freezer until the next layer is ready.
  • For white layer: In a blender, blend 2 ounces white rum, .75 oz lime juice and .75 oz simple syrup with 1 cup ice until smooth. Remove old-fashioned glasses from the freezer and divide the mixture evenly between the two glasses, pouring slowly to create defined layers. Place the glasses in the freezer until the next layer is ready.
  • For red layer: In a blender, blend 2 oz white rum, .5 oz lime juice and .5 cup strawberries with 1 cup ice until smooth. Remove old-fashioned glasses from the freezer and divide the mixture evenly between the two glasses, pouring slowly to create defined layers. (There may be some Strawberry Daiquiri left over, feel free to sip on the side as a reward.)
  • Garnish with Bomb Pop popsicles, and enjoy!
intermediate
Strength:
Simple Syrup
Custom Ingredient

Ingredients

1 Cup White sugar
1 Cup Water

Method

  • Combine the water and sugar in a saucepan and bring to a boil.
  • Reduce to a simmer and stir until sugar dissolves, then immediately take the saucepan off the heat. 
  • Let cool, then pour into a container (a Mason jar works nicely) and store in the refrigerator for up to one month.