Bombs are the bomb.

No, not the explosive type – although this kind can pack a wallop. And the line between them can be a bit vague. After all, Irish car bombs were feared during “the troubles.”

But in this context, the Irish car bomb is whiskey and Guinness, a classic combination. You can also find Jager Bombs, Berry Bombs, Sake Bombs, Dr. Pepper Bombs. And it gets a little crazier from there, with names like Skittles and Glitter as prefixes.

Essentially, bombs are shots of a spirit or cocktail combined with – or more often dropped into – beer, soft drinks or some other mixer. And they are very popular, especially the Vegas Bomb.

It’s a simple thing, made from Malibu rum, peach schnapps, Crown Royal, cranberry juice and an energy drink, most commonly Red Bull. There are variations, of course. And in the world of bartending, tweaking bomb recipes is allowed (the Vegas Bomb itself is a variation of the old Royal Flush).

At Aussie Outback & Down Under, they leave out the juice. This allows the enigmatic sweetness of Red Bull to stand out.

Yet it’s not just a bolt of sweet-tart soda that makes the shot so popular. Aussie Outback bartender Barb Foos says they often pour 60 to 100 Vegas Bombs a night. In fact, one evening the repetition got to her.

“I said ‘would you guys quit, I’m tired of making them,’” Foos recalled. But, she added, “people like my Vegas Bombs.”

They are like alcoholic candy – creamy and friendly, with a soft effervescence. Peach is more prominent on the nose than the palate, but it drifts behind coconut and gentle vanilla. In combination it plays like fruit cola, only golden in color with just a trace of charred oak.

Of course, this is a shot. You’re not supposed to analyze it too deeply. And in one gulp, it is smooth and sweet, with a bright pop.

The Vegas Bomb became a Las Vegas staple a dozen years ago or so. There are different claims to its origin, but almost certainly it was just bartenders substituting ingredients.

In this case, what happened in Vegas did not stay in Vegas.