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No-Cook Recipe: Poptails

By Alexandra Fleischman | July 10, 2013

It’s hot outside, and it’s hot inside. Not the easiest time to host guests, especially if like my own, your air conditioning can’t handle a lot of bodies in one room. Drinking alcohol doesn’t help either, as it raises body temperature and leaves everyone feeling flushed.

I realized a couple of summers what to do to your cocktails to keep your friends around for a few more hours: Freeze them.

Poptails – cocktails in popsicle form – help to beat the heat.

The key to adding alcohol to popsicles is in the ratio. Because alcohols freeze at lower temperatures than water or juice, you need to dilute them. Depending on the proof of your alcohol and consistency of the other ingredients, you want to use about 1 part alcohol to 4 parts mixer, although less mixer for beer, wine, or Champagne.

It’s fun (and really cute) to take a signature cocktail and adapt it for frozen form. The fruitier and more diluted the drink, the easier it is. Fruity isn’t the only route, however. What about coffee with milk, sugar, and a little bit of a cream liquor?

Be creative, and have fun… just as if you were making liquid cocktails.

Here are three I’ve made (and much enjoyed):

  • Greyhound – Freshly-squeezed pink grapefruit juice, sugar, and vodka.
  • Apple and Bourbon – Apple juice is sugary enough on its own, so cut the sweetness with a bit of lemon juice–and a shot of bourbon.
  • Tom Collins – Instead of sparkling water and lemon juice, just use lemonade in this remake of the classic cocktail. Add gin and an herb (mint, tarragon, or basil) for a sophisticated touch.

For the most successful, most-intact pops, get all of the details on how to make them.

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