Multilayer cocktail worth the effort

Bomb pop cocktail pitcher

The ice cream truck may have shunned the streets of the deep-woods neighborhood I grew up in, but my parents made sure that my brother and I didn’t miss out on a hot summer day. They kept the freezer stocked with what seemed to be a neverending supply of Fla-Vor-Ice freeze pops.

Twenty years later, the sweet relief I seek from the heat has turned more liquid in nature. This multilayer cocktail mimics those frozen treats, but in adult friendly form. Built in a pitcher, the cocktail’s three layers do take some time and patience to craft, but the beauty of it is that you can prepare it in advance and stash it in the fridge until the party.

As you might expect of a frozen pop-inspired drink, the cocktail is very sweet. To even it out, top with a festive, sparkling pour of club soda or brut Champagne. Prep: 1 hour, plus chilling time 10 servings cup blueberry jelly beans cups vodka cups sugar cups unsweetened pomegranate juice cup lemon juice (about 3 lemons) cups water Chilled club soda or sparkling wine Stir the jelly beans and vodka together in a quart canning jar. Cover; let sit undisturbed, 24 hours. Line a sieve with a coffee filter; place over a bowl. Ladle the vodka into the sieve, being careful not to disturb the jelly beans, as they’ve released a bit of their waxy coating that can clog the filter. Once you have scooped as much of the vodka as possible, replace the filter and pour in the candy and remaining vodka. Discard the spent jelly beans. Refrigerate the vodka. Place 1 cups sugar and the pomegranate juice in a saucepan. Heat to a boil over medium-high heat, stirring occasionally. Boil for 5 minutes to reduce. Pour into a heatproof container. Cool to room temperature; chill. Combine the lemon juice, water and remaining cup sugar in a microwave-safe container. Microwave for 30-second intervals, stirring after each, just until the sugar dissolves. Cool to room temperature; chill. For the cocktail, pour 2 cups pomegranate syrup into a pitcher, trying not to get too much on the walls. Pour the lemonade into a tall glass bottle fitted with a vented pour top. Hold a long spoon against the edge of the pitcher, about of an inch above the level of the pomegranate syrup. Block the dispenser with your finger, and carefully invert it. Using your fingertip to control the flow, slowly dispense the lemonade on top of the pomegranate syrup. Do not rush; the slower you go, the more defined your layer will be. Move the spoon up to maintain a small gap between it and the top of the liquid. Repeat with the vodka. Carefully transfer the layered pitcher to the fridge. It will be quite stable at this point, but do not stir or drop in ice. To serve, deliver the pitcher to your guests with much fanfare. Then give it a good stir. Serve in tall glasses with ice; if desired, top with an equal to double amount of club soda or sparkling wine.