Although the love child of a cocktail and an ice pop solves the problem of “hmm, drink or dessert?” when you walk into a party, there are a number of other things to love about “poptails.” For one, they can’t be super-boozy, because of how alcohol freezes. You’re going to want about a 4:1 mixer to liquor ratio, note our friends at The Spruce, because alcohol just doesn’t freeze up super-hard. That’s another thing to love; boozy pops tend to have a softer texture, when is kind of delicate and puts them more in elegant-dessert territory, like a portable granita or slush.
An image so nice we’re showing it twice: piña colada ice pops. We have yet to meet the party guest who turns one of these down upon being offered one. They’re packed with the classic tropical flavors: pineapple, coconut milk, coconut rum (hubba-hubba), simple syrup and even maraschino cherries. Unlike ice cream, you don’t need these to freeze overnight; five hours and they’re golden.
Lemon, and lime, mint and basil, sugar and rum all make cameos in these citrus-basil mojito pops from our pals at Skinnytaste.com. We love that you can just leave out the rum for an instant kid favorite, and that fresh orange juice gives these an unusual over-the-top flavorful note.
You can tell us you’re not intrigued by the looks of these stunners, but we won’t believe you. Sugar and Charm knocks it out of the park again with tropical watermelon margarita pops that taste like a July sunset on a deserted beach. Orange liquor, coconut cream, chopped watermelon, and traditional margarita ingredients (tequila; lime juice; sugar) are all in there. They’re striped because you layer the coconut-watermelon against the traditional margarita tastes. And boy, are they epic.
Peach syrup, vodka and strawberry puree mingle in these holy-whoa-good popsicles from Endless Simmer. We particularly love that you can re-use that peach simple syrup for bourbon, rum, ice cream or whatever else floats your boat.
Anyone who has ever tried and loved honeydew fruit salad with mint in it just fell sideways when she saw this recipe name. Yes, you can conjoin mojito ingredients and honeydew melon. Of course you can! Will Cook for Smiles will show you how it’s done, employing sugar, rum and lime to dazzling effect.
Don’t let hard alcohol have all the fun. Wine pops are delightfully easy and just as tasty. The folks at Kendall-Jackson based these “winesicles” on their own Pinot Gris, adding just simple syrup and edible flowers. They’re proof that sometimes the best move is to keep things easy, breezy, and beautiful.
If you’re anything like us, happy hour at the local Mexican restaurant looks like this: “Guac, margarita, maybe the tamarind margarita, or the cucumber one, and chips, and salsa, and are we staying for dinner? Flautas, please!” This recipe from Something New for Dinner hits those happy hour craving notes, and how. They’ve got Tajin seasoning, which you may know from smartly purchased bags of mango doused in lime, chili powder and salt. Plus tequila, cucumbers, and plenty of limeade. She calls them “tequila lime boozy pops.” We call them “what you want tonight.”