The only way this cocktail could get any more beachy would be to serve it up inside a giant coconut or pineapple.
This recipe is from Smokey Bones BBQ restaurant in Orlando, Florida, and was originally published in the Orlando Sentinel.
Step 1: In a cocktail shaker filled with ice, combine 2 ounces cherry vodka, 3/4 ounce grenadine and 2 ounces sweet and sour mix.
Step 2: Shake vigorously. Pour into a fun glass and top with 2 ounces of lemon-lime soda.
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