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Swamp Pop

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Use our handy search tools below to view Poptail recipes based on the soda flavor and liquor you want to use!

Send us you recipes! Have a great idea for a POP-tail using Swamp Pop Sodas? Send your recipe and a photo to Hello@DrinkSwampPop.com and if we like it, we’ll add it to the list! Cheers!

Pop Flavor
Liquor
11 results out of 11 posts
  • The Sunburn

    Vodka

    The Sunburn

    You're gonna need:

    • 8oz Swamp Pop Ponchatoula Pop Rouge
    • 2oz premium vodka
    • 3-4 Basil Leaves
    • 1/4 Lemon

    Here's what you do:

    • Muddle the basil and lemon in a glass. Add vodka and Swamp Pop. Stir and enjoy!

  • The Pimmger

    Pimms

    The Pimmger

    You're gonna need:

    • 12oz Swamp Pop Jean Lafitte Ginger Ale
    • 2oz Pimms
    • 3 sliced strawberries
    • 3-4 ribbons of cucumber
    • 4 slices of fresh ginger

    Here's what you do:

    Mix all ingredients—including chopped fruit—in a glass with ice. Garnish with a spear of cucumber, a whole strawberry, and a slice of ginger. (Recipe by Brady's Wine Warehouse)

  • Swamp Pop Old Fashioned

    Bourbon

    Swamp Pop Old Fashioned

    You're gonna need:

    • 3-4 oz. SWAMP POP SATSUMA FIZZ
    • 2 oz. bourbon
    • 2-3 dashes Angostura bitters
    • Garnish: Maraschino cherry and orange peel twist

    Here's what you do:

    Add bourbon, bitters, SATSUMA FIZZ, and a splash of water to a rocks glass with ice. Stir gently. Garnish with a maraschino cherry and orange peel twist.

  • Cucumber Basil Poptail

    Rum

    Cucumber Basil Poptail

    You're gonna need:

    • 4 oz. SWAMP POP JEAN LAFITTE GINGER ALE
    • 2 oz. light rum
    • 0.5 oz. triple sec
    • 1/4 cucumber peeled and cubed
    • 1/2 lime
    • 8 basil leaves

    Here's what you do:

    Muddle the cucumber, basil and lime in the bottom of a shaker. Add light rum and triple sec. Shake vigorously with ice. Strain into a cold copper mug filled with cracked ice. Top with SWAMP POP LEAN LAFITTE GINGER ALE. Garnish with lime and basil leaf.

  • MeeMaw Marie’s Magic Melon Rouge Shandy

    Rum

    MeeMaw Marie’s Magic Melon Rouge Shandy

    You're gonna need:

    • 1 bottle SWAMP POP PONCHATOULA POP ROUGE
    • 2 shots (3oz) light rum
    • 1 tbs Louisiana Cane Sugar
    • 1 can Tin Roof Watermelon Wheat

    Here's what you do:

    • Fill shaker 3/4's of the way with ice
    • Into the shaker, add 1 tbs Louisiana Cane Sugar with 2 shots (3oz) light rum. Cover and shake for 15 seconds.
    • Pour everything from the shaker into a tall glass
    • Pour one can of Tin Roof Watermelon Wheat into the tall glass
    • Place one bottle of PONCHATOULA POP ROUGE upside down into the "POPTAIL" using the bottle to give it a quick stir.
    • Place a straw into the "POPTAIL," take a sip, and enjoy that magic in a glass ya heard me :)
    (Submitted by Jerome Gacula, New Orleans, LA)  

  • Pralina Colada

    Rum

    Pralina Colada

    You're gonna need:

    • 1.5 cups SWAMP POP PRALINE CREAM SODA
    • 1 cup amber rum
    • 1 can piña colada mix
    • ice
    • 1 pecan or praline for garnish

    Here's what you do:

    Mix all the ingredients in a blender; add at least 3 cups of ice and blend to your desired consistency. Enjoy the sweet sweet taste of a summertime porch reward.
    (Submitted by Rachel Hammer, New Orleans, LA)
     

  • Candied Calliope

    Rum

    Candied Calliope

    You're gonna need:

    • 2 oz. SWAMP POP PRALINE CREAM SODA
    • 2 oz. amber rum
    • 1 oz. whiskey
    • 3 tsps Steen's Syrup
    • 2 tsps brown sugar
    • 1 tsp grenadine
    • Dash of Angostura Bitters
    • Garnish: 4 pieces of candied andouille sausage (optional... directions below)
    • Garnish: 1 maraschino cherry
    • Garnish: 1 orange peel

    Here's what you do:

    Place 1 tsp of Steens syrup on a plate and 2 tsps of brown sugar on a seperate plate. Dip rim of rocks glass lightly in Steens syrup, then dip rim of rocks glass lightly in brown sugar.
    Add 2 tsp Steens Syrup, Grenadine, Maker's Mark, Old New Orleans Amber Rum, and Angostura Bitters to glass. Stir until all ingredients are mixed well. Add ice cubes and top with 2 oz Swamp Pop Praline Cream Soda. Stir gently to mix ingredients. Add twisted orange peel and maraschino cherry, and candied andouille sausage as garnish.
    Directions for Candied Andouille Sausage:
    Slice sausage (however much you want) in 1/4 in slices, then quarter each slice. Place in ziplock bag and cover with Swamp Pop Praline Cream Soda. Let marinate overnight. Remove sausage and cook on stove top over med-high heat for 5 to 8 minutes, stirring occasionally. Save a few for drink, then devour the rest while standing in the kitchen and hoping your husband and toddler don't see you.
    (Submitted by Leah Richards)

  • NOLA Neapolitan

    Rum

    NOLA Neapolitan

    You're gonna need:

    Here's what you do:

    Shake and pour over ice in a collins glass. Top with Swamp Pop Jean Lafitte Ginger Ale. (Submitted by Julia McElroy, Bar Manager - Grand Isle Restaurant, New Orleans, LA)

  • Green ‘N’ Stormy

    Rum

    Green ‘N’ Stormy

    You're gonna need:

    • SWAMP POP JEAN LAFITTE GINGER ALE
    • 2 oz. light rum
    • Absinthe
    • 1 thin slice of cucumber
    • 1 thin slice of jalapeño
    • 2 oz. simple syrup

    Here's what you do:

    Coat glass with absinthe. Muddle thin slice of cucumber and jalapeño. Add simple syrup, rum, and JEAN LAFITTE GINGER ALE. Stir, pour over ice, and enjoy! (Submitted by Charles James)

  • NOjito

    Rum

    NOjito

    You're gonna need:

    • SWAMP POP SATSUMA FIZZ
    • 1.5 oz. light rum
    • 1 oz. triple sec
    • 8 medium-large basil leaves
    • 3 medium strawberries
    • lime

    Here's what you do:

    Muddle basil in a cocktail shaker, pour rum in shaker and stir. Pour basil rum through strainer and into glass. Muddle strawberries in cocktail shaker, pour Triple Sec and squeeze of lime in shaker and stir. Pour strawberry mix through strainer and into glass (press with the muddle stick to get all the liquid out). Fill glass with ice and stir. Top with Satsuma Fizz and garnish with a strawberry and basil leaves.
    (Submitted by Jaimi King, New Orleans, LA)

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