It's been a hot week in Wisconsin, and twice this week, online friends have posted enthusiastically about a frozen treat made with alcohol. It looks like a popsicle and enjoying it will remind you of carefree days and summer vacation, the smell of fresh summer breezes and warm sunshine on your skin. It's commonly called a Poptail, and it's the perfect make-ahead treat for hot fun in the summertime.
One of the most attractive things about the poptail is that it requires neither glassware nor ice (except to keep it cold until the dessert course). You can drop it and cleanup is as easy as a quick rinse and a wipe. It is the perfect choice for al fresco enjoyment whether you're headed out to the Redneck Yacht Club or an elegant afternoon with friends. It can be a few simple ingredients, or you can pull out all the stops, make bespoke syrups, use unique flavor combinations, herbs and chunks of fresh fruit to make a big impression.
One of the most important things to think about when making poptails is the ratio of alcohol to other ingredients. As you know, alcohol has a lower freezing point than water, and you want your creation to freeze and stay frozen long enough to be enjoyed. One benefit of this necessity is that it keeps the alcohol content down a bit, highlighting the subtle effects of alcohol (which can be more pronounced in the summer heat). For your first attempt, use the following ratio: 2 oz. alcohol to 3 c. fruit juice. You will also need popsicle molds; I use these.
A simple duo like a screwdriver or a vodka cranberry will do if you're a novice, but for a slightly more complex and impressive payoff, try this:
One of the most attractive things about the poptail is that it requires neither glassware nor ice (except to keep it cold until the dessert course). You can drop it and cleanup is as easy as a quick rinse and a wipe. It is the perfect choice for al fresco enjoyment whether you're headed out to the Redneck Yacht Club or an elegant afternoon with friends. It can be a few simple ingredients, or you can pull out all the stops, make bespoke syrups, use unique flavor combinations, herbs and chunks of fresh fruit to make a big impression.
One of the most important things to think about when making poptails is the ratio of alcohol to other ingredients. As you know, alcohol has a lower freezing point than water, and you want your creation to freeze and stay frozen long enough to be enjoyed. One benefit of this necessity is that it keeps the alcohol content down a bit, highlighting the subtle effects of alcohol (which can be more pronounced in the summer heat). For your first attempt, use the following ratio: 2 oz. alcohol to 3 c. fruit juice. You will also need popsicle molds; I use these.
A simple duo like a screwdriver or a vodka cranberry will do if you're a novice, but for a slightly more complex and impressive payoff, try this:
Watermelon Blackberry Mojito Popsicles
12oz. watermelon/blackberry juice (see below)
2 oz fresh lime juice
8 oz. Bacardi light rum
8 oz. Bacardi light rum
fresh mint
club soda
Combine 6 c. Watermelon and 2 c. fresh Blackberries in a food processor or blender and liquefy. Strain out the seeds and pulp and combine with lime juice. Chiffonade the mint and add to the fruit juice. Shake in a cocktail shaker as you would any drink. Distribute the mixture evenly in your cocktail molds and top with club soda. Stir to combine and freeze.
As always, please lick responsibly...
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