Pour simple syrup onto a small plate. Put pink sanding sugar on another plate. Lightly brush the glass rim with simple syrup then dip the rim into the pink sugar to coat. Set the glass aside.

Prepare popping candy

Place crackle crystals (popping candy) in a small ramekin to be used just before serving. Keep dry until use.

Cut a lemon wheel and skewer a sour lolly for garnish. Set aside.

Mixing

In a cocktail shaker, add the sour lolly (one piece) and lightly muddle to release a small amount of candy flavor — do not over-muddle into a paste; you want just some dissolved candy fragments.

Add Appleton Signature rum (60 ml), Mouse Kingdom Blue (15 ml), bubblegum syrup (20 ml), sour cola syrup (20 ml), disco grenadine (10 ml), and fresh lemon juice (15 ml) into the shaker.

Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well chilled.

Build & Finish

Double-strain the mixture into the prepared glass over fresh ice. This removes any large candy pieces and ice shards for a smoother drink.

Top gently with cola (60 ml) if you want extra fizz and cola character; pour slowly to preserve carbonation and avoid excessive foaming.

Drizzle a small stream (about 5–10 ml) of disco grenadine over the top so it sinks slightly and creates a layered effect. If you prefer a stronger pink hue, add the full 10 ml reserved for the cocktail instead of earlier.

Sprinkle the crackle crystals (popping candy) across the foam or on the lemon wheel garnish just before serving so they pop for the guest.

Garnish with the lemon wheel and the skewered sour lolly. Serve immediately.