Booze on a stick? Sign us up! Summer is sadly almost over, but whosays we need to stop soaking up the sun and savoring tempting treats?When hazy afternoons and steamy evenings call for a frozen cocktail,channel your inner child instead and create ice pops for adults.Freezing alcohol isn’t the easiest task to master, but who could resistslushie coladas, vodka sorbets, or daiquiri pops? They’re a major trendin A-list bars throughout the country and fortunately, you don’t needto push past the velvet rope just for a taste. Get out the bottles oftequila, rum, and other sweet liqueurs for drunken desserts that aretoo good to pass up during the final days of the sizzling hot season.
Top Drunken Dessert: Red, White, and Blue Shooter
Everyone loves sugary Rocket Pops fresh out of the fridge during thedog days of summer. You can now enjoy this childhood favorite with anadded kick. The Red, White, and Blue Shooter may look like any otherartificial-hued popsicle, but it’s actually a frozen shot. Withgrenadine, vodka, and blue curacao from orange peels, you’ll be takento new heights. Then again, anyone can feel like they’re floating onair after savoring three of these in one sitting.
½ oz. Grenadine
½ oz. Vodka (We used Sobieski)
½ oz. Blue curacao
In a Rocket Pop mold, pour grenandine first. Float vodka on top,followed by blue curacao. Freeze overnight or until firm. Insert woodenstick. Press firmly on bottom of mold to release.
Top Drunken Dessert: Tequila Colada
Don’t have a bottle of rum around? No problem! Get some tequila and mixthings up to revamp an old favorite. The Tequila Colada incorporatesthe Mexican spirit to create a light, ice cold cocktail that’s perfectto combat the summer heat. Served on a cracked coconut shell, theTequila Colada is ideal for sipping by the pool or at the beach. Leaveit to slightly melt and the Tequila Colada transforms into tantalizingice cream. Either way, you’ll be thankful for 100+ degree temperatures.
1 ½ oz. Tequila (We used Tequila Don Julio Resposado)
5 Dashes of Bitters
2 oz. Cream of coconut
2 oz. Lime juice
3 oz. Pineapple juice
Add tequila, cream of coconut, pineapple juice, lime juice, and bittersinto a blender with ice. Blend until smooth. Pour drink into a hollowedcoconut shell. Garnish with cherries and coconut shavings.
Top Drunken Dessert: Mojito Chiller
The official drink of summer just received an upgrade. Everyone lovesthis icy Cuban import, but you can now enjoy this fizzy tropicalconcoction as a cocktail on a stick and trust us, Mister Softee won’thave this for sale. The Mojito Chiller is refreshingly cold and iscertain to keep you looking cool no matter how hot it gets. Lickresponsibly.
2 Tbsp. Rum (We used BACARDI Superior Rum)
½ Bunch mint leaves
2 Limes, juice
2 Tbsp. Sugar
Place the mint leaves in a blender and chop. Add the lime juice, sugar,and rum. Blend together. Pour into shot glasses. Place in freezer for40 minutes. Insert wooden stick and freeze for another 4-6 hours. Makesfour servings.
Top Drunken Dessert: Blue Orange Sorbet
While sorbets can be time consuming to prepare, this variation is worthit every time. The Blue Orange Sorbet is gorgeous to look at, but it’seven tastier to gorge on! Zesty, yet lightly sweet with a bit of tang,the Blue Orange Sorbet blends blue curacao liqueur with vodka for adangerously delicious dessert that’s highly addicting and always bonechilling.
½ oz. Vodka (We used Blue Ice Vodka)
2 oz. Blue curacao liqueur
3 cups Water
3 ½ Tbsp. Lemon juice
1 ½ cups sugar
Grated orange zest
In a medium saucepan over medium heat, combine sugar and water untilsugar dissolves. Add the orange zest. Stir until mixture comes to aboil. Reduce heat to low and let simmer for 5 minutes. Remove the heat,cover, and let stand for 10 minutes. Place a fine strainer over largebowl and pour syrup mixture through, straining out any zest. Add lemonjuice, vodka, and blue curacao to the strained syrup mixture. Stiruntil throughly blended. Pour into container, cover, and place mixturein freezer. When semi-solid, mash it up with a fork and refreeze again.When frozen, place in a blender until smooth. Cover and refreeze untilserving time.
Top Drunken Dessert: Berry Daiquiri Ice Pop
Jumpstart a party with fruity ice pops that quenches one’s thirst, allwhile providing a long-lasting buzz. Eat a Berry Daiquiri Ice Pop toofast and you’ll suffer from a brain freeze, but what a lovely way togo. They’re perfect for serving at last-minute get togethers whenyou’re short on cash and unable to go all out with the six-pack. Aftershowing off a stack of these to your friends, they won’t notice orcare.
½ cup Rum (We used BACARDI Superior Rum)
1 cup Frozen berry mix
½ cup Sugar
1 Tbsp. Lime juice
Combine all the ingredients in a blender. Blend and pour into shotdrink glasses. Place in freezer for 30 minutes. Insert wooden sticksand freeze for another 3-5 hours.
Top Drunken Dessert: Margarita Popsicle
Just when you think Emeril Lagasse is only good for dinner inspiration,BAM, he makes heads turn with his little known Margarita Popsicle. Notonly is it easy to make, but all you need is a few must-haveingredients. Nothing gets a group of adults giggling like a pile ofthese ready to be devoured in seconds. Escape the summer swelter with atreat that does the trick.
¾ cup Sugar
¾ cup Lime juice
½ cup Water
2 Tbsp. Lemon juice
2 Tbsp. Orange juice
2 Tbsp. Tequila
2 Tbsp. Grand Marnier
Combine sugar, lime juice, water, lemon juice, and orange juice in asmall saucepan over medium heat. Stir until sugar dissolves. Removefrom heat and allow to cool. Once cool transfer to a blender withtequila, Grand Marnier, and lime wedge. Process until smooth. Pour intothe cups and cover the top of each cup with foil. Place the popsiclestick in center of cup. Freeze until hard, preferably overnight. Removefrom freezer and run cup under warm water to loosen popsicle. Garnishwith kosher salt and serve.