Those of us who love cocktails spend a lot of time thinking about how to drink more of them, often in ways that are more imaginative than just ordering the same drink at the same bar all the time. We love brunch at good restaurants because of the fried chicken and waffles, sure, but also because it’s an excuse to drink before noon. We love working our way through Prohibition-era bartenders’ guides because it’s entertaining, in a Ken Burns kind of way. We love the recent invention of bar omakase because the bartender is deciding how many drinks we can have. And when it’s hot out, as it’s been a lot lately, we sometimes put our cocktails in the freezer.
We’re not talking about shoving a bottle of vodka next to the ice maker, or stowing that Manhattan by the gelato to keep cold.
Think boozy popsicles. Because who doesn’t want to put a cocktail on a stick? Combine liquor with something to sweeten and flavor, add a garnish or two, put it in the freezer — and in a few hours you’ve got a mash-up of your favorite drink and those Otter pops you still secretly love.
Though any cocktail will work for inspiration, there are a couple things to keep in mind when you experiment — namely sugar and alcohol content. If you’ve ever made a sorbet, you know that the percentage of sugar affects the structure of the final product — the higher the sugar content, the lower the freezing point. It’s the same with alcohol. Ever wonder why that bottle of vodka never actually freezes? The more alcohol you add, and the higher its proof, the lower the freezing point.
Experiment some. (You really need an excuse to play with your drinks?) Because wine is typically lower in alcohol, a sangria popsicle is simple: Blend fresh fruit with a little wine and some sugar, pour the mixture into popsicle trays, add bits of fresh fruit and freeze.
Higher-proof liquors — tequila, rum, bourbon — will also work. Simply go a little lighter on the alcohol and emphasize the other flavors. A traditional Manhattan won’t freeze on its own. But if you focus on the cherry flavoring as the popsicle base — with just enough bourbon and sweet vermouth for flavor — pretty soon, you’ll have your favorite cocktail in popsicle form, no problem. Just don’t forget to add the maraschino cherries before freezing.
You could also try soaking fruit in booze for a riff on the idea. A Negroni — equal parts Campari, gin and sweet vermouth — won’t freeze by itself. But if you soak thick orange slices in that cocktail and freeze the slices, you’ll get a fun boozy fruit pop. (Don’t forget to save the orange-infused Negroni base to make a leftover aperitif.)
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MOJITO POPSICLES
Makes about 6 (3-ounce) popsicles
1 1/2 cups club soda
2 ounces lime juice (from about 2 limes), plus finely grated zest of 1 lime, divided
2/3 cup sugar
3 ounces white rum
Fresh mint leaves, for garnish
Combine the soda, lime juice and sugar in a nonreactive saucepan over low heat, stirring just until the sugar is dissolved. Remove from heat. Stir in the rum and lime zest. Place a few mint leaves in each popsicle mold, then pour over some of the mixture, leaving about 1/2 inch of space at the top of each mold. Place the lid on the molds and fit each with a wooden stick. Freeze until solid, 3 to 4 hours. Remove the popsicles, run the molds briefly under warm water to loosen, then pull the popsicles from the molds. Wrap the popsicles in plastic wrap and freeze if not serving immediately. The frozen popsicles will keep 1 to 2 weeks.
PEACH SANGRIA POPSICLES
Makes about 15 (3-ounce) popsicles
3 peaches
1 vanilla bean
1 bottle rose wine
1 cup sugar
Very thin peach slices, for garnish
Fresh raspberries, for garnish
1. Coarsely chop the peaches, discarding the seeds, and puree using a blender or food processor. Strain the puree into a large bowl, discarding any large bits.
2. Seed the vanilla bean, then place both the pod and seeds in a nonreactive saucepan, along with half of the wine and sugar. Gently warm the mixture over low heat, stirring constantly until the sugar is dissolved. Strain the mixture into the bowl with the puree, discarding the vanilla pod. Stir or whisk in the rest of the wine.
3. Place a very thin peach slice, along with a few raspberries, into each popsicle mold. Pour some of the mixture into each mold, leaving about 1/2 inch of space at the top. Place the lid on the molds and fit each with a wooden stick. Freeze until solid, 3 to 4 hours. Remove the popsicles, run the molds briefly under warm water to loosen, then pull the popsicles from the molds. Wrap the popsicles in plastic wrap and freeze if not serving immediately. The frozen popsicles will keep 1 to 2 weeks.
NEGRONI ORANGE POPSICLES
Makes 9 popsicles
1 cup Campari
1 cup sweet vermouth
1 cup gin
2/3 cup sugar
9 orange slices, about 3/4-inch thick, rind removed
Combine the Campari, sweet vermouth and gin in a large nonreactive saucepan. Add the sugar and gently warm the liquid over low heat, stirring frequently. When the sugar is dissolved, remove from heat. Divide the orange slices between 2 large (gallon-size) resealable bags or place in a large glass bowl, and pour over the Negroni mixture. Seal the bags (removing any excess air) or cover the bowl, and refrigerate the slices for at least 4 hours, up to overnight. Drain the oranges (save the infused Negroni mixture for cocktails) and fit each slice with a popsicle stick. Freeze the slices on a parchment-lined baking sheet until firm, 3 to 4 hours. Wrap the frozen popsicles in plastic wrap if not serving immediately. The frozen popsicles will keep 1 to 2 weeks.
MANHATTAN POPSICLES
Makes about 12 (3-ounce) popsicles
1 (.13-ounce) cherry Kool-Aid packet
1 quart water
1 cup sugar
5 ounces rye whiskey
1 ounce sweet vermouth
Several dashes bitters
Maraschino cherries (stemless), for garnish
Combine the Kool-Aid base, water and sugar in a large nonreactive saucepan, and gently warm the mixture over low heat, stirring constantly, just until the cherry powder and sugar are dissolved. Remove from heat. Stir in the whiskey, vermouth and bitters. Place a maraschino cherry in each mold, then pour over some of the mixture, leaving about 1/2 inch of space at the top. Place the lid on the molds and fit each with a wooden stick. Freeze until solid, 3 to 4 hours. Remove the popsicles, run the molds briefly under warm water to loosen, then pull the popsicles from the molds. Wrap the popsicles in plastic wrap and freeze if not serving immediately. The frozen popsicles will keep 1 to 2 weeks.
MARGARITA POPSICLES
Makes about 9 (3-ounce) popsicles
Juice of 4 limes
Juice of 4 lemons
Juice of 2 oranges
3/4 cup sugar
4 ounces tequila, preferably reposado
1 ounce orange liqueur, preferably Grand Marnier
1 cup club soda
Combine the lime, lemon and orange juices in a large nonreactive saucepan. You should have about 2 cups liquid. Add the sugar, and gently warm the liquid over low heat, stirring frequently. As soon as the sugar is dissolved, remove from heat. Stir in the tequila, orange liqueur and club soda. Pour some of the mixture into each mold, leaving about 1/2 inch of space at the top. Place the lid on the molds and fit each with a wooden stick. Freeze until solid, 3 to 4 hours. Remove the popsicles, run the molds briefly under warm water to loosen, then pull the popsicles from the molds. Wrap the popsicles in plastic wrap and freeze if not serving immediately. The frozen popsicles will keep 1 to 2 weeks.
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