Frozen drinks: These cocktails are on the rocks, literally
If you like your cocktail stirred, not shaken, you'll appreciate these cocktails on a stick.
Thursday is National Something on a Stick Day, and our current chilly spring weather has us wishing, hoping for sunny days on the deck or lounging by the pool with a cool cocktail. This March weather has even the toughest New Englanders among us looking for a cocktail to drown our muddy sorrows. And isn't everything more fun on stick?
You'll want to plan ahead when making these, as some of the recipes need time to freeze and properly soak in the alcohol.
Note: Make sure these frozen adult beverages are kept out of little Popsicle-loving hands as they look quite fun and kid-friendly, even though they are not.
If you're like me and you grow mint in your garden specifically for mojitos, this is the Popsicle recipe for you. This is a simple dump and mix recipe, which makes a pretty tart frozen mojito. If you like your drink sweeter, I suggest adding more strawberries and a little less lime juice. This recipe made six perfect Popsicle in my mold and left enough of the mix to have one cocktail while I waited for the mold to freeze. Cheers!
— Lindsey Hollenbaugh, managing editor of features
STRAWBERRY MOJITO POPSICLES
1/2 cup rum
3/4 cup chopped strawberries
2 cups limeade
4 oz. fresh lime juice
8 mint leaves, chopped
6 Popsicle sticks
Mix all ingredients together then evenly divide mixture into Popsicle molds. Chill Popsicle molds in freezer for about 20 to 30 minutes or until liquid is slightly frozen. Add wooden Popsicle sticks and freeze overnight. Run warm water over molds to loosen Popsicles and serve.
So, I thought cocktails on a stick sounded like an amazing way to keep your whole party from clumping up in front of the drinks table mixing all night, but after this sangria on a stick recipe, I don't know. It calls for the fruit to soak for an hour, then freeze, and I don't know how much alcohol they actually were able to absorb in that time. Given how much of the wine I poured off before putting them in the freezer, not much. In the end, these come off as fancy ice cubes, which would great to chill your glass of wine.
— Meggie Baker, calendar editor
SANGRIA ON A STICK
1 cup fruit, cut into 2-inch cubes
1/4 cup white wine
Place fruit in an even layer in a shallow dish. Pour wine and honey over. Cover and refrigerate for 1 hour.
Skewer fruit chunks on wooden skewers and place in a single layer on a baking sheet. Freeze 1-2 hours or until fruit is frozen.
Other recipes drench fruit in vodka, schnapps, etc.
You wouldn't think a recipe with only six ingredients (I added 1 teaspoon of lime extract at the end along with the remaining 1 tablespoon of tequila) would be so tricky. I have never made lollipops before, but I have made other types of candy. If you do try this recipe, I would suggest using a low medium heat, as my candy syrup began caramelizing and then scorching at around 290 degrees. (Yes, I had checked my thermometer's accuracy with boiling water before starting.) I also highly recommend using lollipop molds and not trying to free form circles using a spoon — the hot syrup ran wherever it wanted on both the silicon mat and the parchment paper I used. On a positive note, they did harden and began the same consistency as a store-bought pop. These taste like straight-up shots of tequila and would be perfect as an add on to your favorite margarita. Serve these dunked in your cocktail as a boozy stirrer. If anyone does try this recipe and has success, would you send me a note and a photo?
— Margaret Button, associate features editor
HOMEMADE TEQUILA LOLLIPOPS
(Courtesy of leeannebakes.com "adapted from a million and one recipes")
1/4 cup plus 1 tablespoon tequila
2 tablespoons cold water
3/4 cup sugar
3 tablespoons golden syrup (can substitute corn syrup)
Dash of salt
Prepare a baking pan with a silicone mat, and a handful of lollipop sticks. Set aside. (Alt: you can use a lollipop mold).
In a medium pot, combine the tequila, water, sugar, syrup, and salt. Bring to a boil over medium heat, stirring to dissolve all the sugar and salt.
Heat the mixture to just 300 F (use a candy thermometer), but don't stir it. And don't taste it or touch it with your body (trust me — burns).
Remove from heat, and quickly stir in the remaining tablespoon of tequila. Working quickly, drop a tablespoon of the mixture at a time onto the silicone mat in small circles. Insert the lollipop sticks, giving a quick turn to coat evenly.
Allow lollipops to cool completely before removing to store in an air-tight container.
TALK TO US
If you'd like to leave a comment (or a tip or a question) about this story with the editors, please email us. We also welcome letters to the editor for publication; you can do that by filling out our letters form and submitting it to the newsroom.