La Bomba Daiquiri

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Cocktail History

The La Bomba Daiquiri is a modern cocktail that was created by Joaquin Simó at Pouring Ribbons in New York City, New York. The simple recipe is made using the common Daiquiri template of rum, citrus, and simple syrup, but this version adds in a dry yet tart complexity thanks to raspberries and pomegranate molasses being shaken in. Its name is also a nod to the French and Spanish translations for the latter: “bomba” means “bomb” in Spanish and “grenade” is from the French word “grenadine,” which is made with pomegranate.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

White Rum: This is a type of rum made with fermented sugarcane juice or molasses and yeast, which are distilled and then typically left unaged or briefly aged and filtered to develop a light, spiced flavor.

Lime Juice: This is the liquid extracted from the flesh of ripe limes that has a zesty, sour flavor and light green color.

Simple Syrup: This is a sweetener made with white sugar and water, which are heated into a syrup with a sweet flavor.

Pomegranate Molasses: This is a syrup made with pomegranate juice and sugar, which are heated and cooked down into a thick, tangy concentrate.

Raspberries: This is a small pink fruit. I used fresh raspberries.

Lime Slice: This is a slice of lime that has been cut into a half wheel shape.

Brands I Used

• 🔗 The Real McCoy 3 Year Old White Rum
• 🔗 Liber & Co. Classic Pure Cane Gum Syrup
• 🔗 Cortas Pomegranate Molasses

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface and used for catching spills, providing grip for glasses and tools, and keeping the workspace clean and organized.

Jigger: This is a small double-sided tool with different volume measurements on each side that’s used for accurately portioning ingredients.

Boston Shaker: This is a two-piece cocktail shaker made with a large metal tin and a second tin or mixing glass that’s used for shaking and chilling cocktail ingredients.

Hawthorne Strainer: This is a flat metal strainer with a handle and a coiled spring around the edge that’s used for straining shaken cocktails from a shaker while holding back ice and solids.

Cutting Board: This is a flat, durable kitchen surface made from materials like wood or plastic that’s used for slicing ingredients and preparing garnishes.

Paring Knife: This is a small kitchen knife with a narrow, sharp blade that’s used for peeling fruit and trimming garnishes.

Electric Citrus Juicer: This is a kitchen appliance with a motorized reamer that’s used for quickly extracting juice from citrus fruits.

Fine Mesh Strainer: This is a mesh metal strainer with a tightly woven bowl and handle that’s used for straining out small ice shards and other solids while pouring cocktails from a shaker or mixing glass.

Measuring Cup: This is a kitchen tool with a handled cup and marked volume measurements that’s used for accurately measuring and pouring liquid ingredients.

Cocktail Pick: This is a small, slender skewer made from metal, wood, or bamboo that’s used for holding cocktail garnishes in place.

Coupe Glass: This is a stemmed glass with a shallow, wide bowl that’s used for serving shaken cocktails and sparkling drinks without ice.

Tools I Used

• 🔗 A Bar Above 18×12 Premium Bar Mat
• 🔗 A Bar Above Stainless Steel Japanese Jigger
• 🔗 A Bar Above Stainless Steel Boston Shaker
• 🔗 A Bar Above Stainless Steel Hawthorne Strainer
• 🔗 OXO Good Grips 2-Piece Cutting Board Set
• 🔗 OXO Good Grips 3.5 Inch Paring Knife
• 🔗 BLACK+DECKER 32 oz Electric Citrus Juicer
• 🔗 Barfly Silver Stainless Steel Fine Mesh Cocktail Strainer
• 🔗 OXO Good Grips 2 Cup Angled Measuring Cup
• 🔗 I-MART Gold Metal Cocktail Pick Set
• 🔗 Greenline Goods Coupe Glass

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Vibrant magenta pink color

• Aroma: Classic citrus

• Taste: Smooth white rum balanced by a deep, fruity pomegranate flavor

• Finish: Tangy raspberry and lime and more pomegranate

Kendall’s Take
“This variation of the iconic Daiquiri is a great reminder that fruity cocktails don’t always have to be overly sweet. The bright raspberry color might suggest something sugary, but the La Bomba Daiquiri actually leans pleasantly tart and refreshing. That balance gives it a lively, tangy character that keeps each sip interesting, making for a fun and vibrant take on the template.”

Recipe

This cocktail recipe was found in the book The Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.