Ingredients:

  • 1 oz grenadine
  • 1 oz tart pomegranate juice
  • 0.5 oz silver tequila
  • 2 oz sweetened cream of coconut
  • 1 oz fresh lime juice
  • 0.5 oz white cranberry juice
  • 1 oz blue curaçao
  • 0.5 oz vodka
  • 1 oz club soda
  • 2 cups crushed ice
  • 5 fresh blueberries
  • 1 star-cut jicama wedge

Instructions:

  1. In a small mixing glass, stir the grenadine, pomegranate juice, and silver tequila until combined. Pour this mixture into the bottom of a chilled highball glass.
  2. Pack the glass to the very brim with crushed ice, which acts as a structural buffer for the subsequent layers.
  3. In a separate shaker, lightly stir the cream of coconut, lime juice, and white cranberry juice with one ice cube to chill. Do not shake vigorously.
  4. Place a bar spoon upside down against the inside wall of the glass, just above the red layer. Slowly pour the white mixture over the back of the spoon so it rests on top of the red foundation.
  5. Mix the blue curaçao and vodka in a clean jigger. Drizzle this mixture very slowly over the top of the ice using the back of the bar spoon. Finish with a splash of club soda to maintain the top layer's low density.
  6. Garnish with fresh blueberries and a star-cut jicama wedge on a decorative pick.