Frozen drinks > regular ones
Just because summer is over doesn’t mean boozy-pops season is over.
Especially when you can make GIN & TONIC ICE POPS (aka mommy’s juice).
Any ice pop molds you have will work here, but these these plastic, BPA-free ones are especially rad. They are super durable with soft, rounded edges, which makes them kid-friendly (and let’s be honest, drunk-adult-friendly).
1½ cups tonic water
½ cup water
¼ cup gin
¼ cup fresh lime juice (from about two limes)
⅓ cup sugar
1 tsp. lime zest
Combine all the ingredients in a large pitcher or bowl. Divide among 6 ice pop molds and freeze until solid, at least 6 hours.
And there are no wrong moves when you have an APEROL SPRITZ ICE POP in your wineglass.
These are great as is, popped out of their little molds, OR you could place each frozen pop into a large chalice or goblet and top with even more prosecco.
1½ cups water
½ cup prosecco, plus more for serving if you want
⅓ cup Aperol or Campari
⅓ cup sugar
¼ cup fresh orange juice
¼ cup fresh lemon juice
Combine all the ingredients in a large pitcher or bowl. Divide among six ice pop molds and freeze until completely solid, at least 6 hours.
These WHITE RUSSIAN ICE POPS are clearly the most delicious thing on the planet, because: heavy cream.
Also a great way to use leftover coffee.
1½ cups coffee
1 cup heavy cream
¼ cup sugar
¼ cup water
3 Tbsp. coffee liqueur, such as Kahlua
2 Tbsp. vodka
Combine all the ingredients in a large pitcher or bowl. Divide among ice pop molds and freeze until solid, at least 6 hours.
And feel free to skip the jalapeño in these SPICY GRAPEFRUIT MARGARITA ICE POPS if heat isn’t your thing. And skip the parrot shirt if you hate fun.
¼ cup tequila blanco
1 jalapeño, thinly sliced
1½ cups grapefruit juice
½ cup sugar
¾ cup water
1 Tbsp. Mexican chile powder
1 Tbsp. kosher salt
Combine the tequila and jalapeño slices in a large pitcher and let sit about 30 minutes. (If you’re just not that into spicy margs, you can skip this step.) Remove the jalapeños from the tequila with a slotted spoon and add the grapefruit juice, sugar, and water. Stir to blend and divide among 6 ice pop molds and freeze until solid, at least 6 hours.
While those are freezing, mix the chile powder and salt together. (Like a salt rim, get it?) Un-mold the pops and sprinkle chile salt over before serving.