May 26, 2017

No Kids Allowed

Make your own boozy sips on a stick

On Summer afternoons it doesn’t get any better than chilling poolside with an icy drink in hand—or does it? In a lazy daydream, we imagined our favorite cocktails as boozy popsicles, the ultimate beat-the-heat treat. The Joule’s Executive Pastry Chef Keith Cedotal brings the vision to life with adults-only creations you can easily make at home.

SANGRIA POPS
2 cups dry red wine
1 cup orange juice
¼ cup sugar
1 tablespoon corn syrup
Fruit slices (Keith prefers strawberries, pineapples, and oranges)

Fill popsicle molds with sliced fruit. Heat all the other ingredients in a sauce pan until sugar is dissolved. Cool and pour into molds. Freeze for one hour before adding the sticks, then freeze overnight until solid.

TAMARIND TEQUILA POPS
7 ounces tamarind concentrate
2 cups water
1/2 cup sugar
1 tablespoon corn syrup
1/2 cup tequila
2 teaspoons Tajín
Heat all ingredients (minus the tequila) until sugar is dissolved. Cool, add tequila, and pour into molds. Freeze for one hour before adding the sticks, then freeze overnight until solid.

MINT JULEP POPS
2 cups water
1 cup sugar
1 bag of black tea
1/2 cup bourbon
1/2 cup mint

Combine water, sugar, and tea bag, and bring to a boil. Remove tea bag. Let cool and add bourbon. Place mint leaves into molds and pour liquid halfway. Freeze for one hour. Place the rest of mint leaves in molds and pour liquid to top. Freeze for 30 more minutes before adding the sticks, then freeze overnight until solid.

The Details: See more of Keith’s delicious creations on Instagram @keithcedotal