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May 28, 2018

Whiskey Popsicles for Summer Parties

Post by South Lyndale Liqours

Summer eats bring frozen treats – cool, refreshing, sticky and fun! But ice pops aren’t just for kids anymore. From the hands of Brooklyn freezemeisters People’s Pops. “We are the grand masters of boozy pops,” declares co-founder Joel Horowitz. Taking their inspiration from seasonal farmers’ markets and savory cocktails, People’s Pops offers inventive icy treats, many designed for legal drinking age lickers.

“When you freeze things you lose the flavor, so you need heightened flavors before you freeze, which makes whiskey, especially younger whiskeys, perfect for a pop,” says Horowitz, who is partial to rye. Now, you can find the alcohol-infused varieties of People’s Pops for sale at New York’s Chelsea Market and served at the rooftop bar of the Conrad New York Hotel.

Or… grab some sticks and whiskey and get to work on these delicious recipes that are fit to chill your Memorial Day barbeque this evening or any summer event you may be hosting.

Spiked Peach Sweet Tea Pops

Whiskey Popsicles for Summer Parties
Spiked Peach Sweet Tea Pops (Photo by iStock/Azurita)
INGREDIENTS
  • 1½ pounds (4-5 tennis ball-sized) fresh, ripe peaches
  • ½ cup water
  • ½ cup organic cane sugar
  • ¼-inch vanilla bean, split lengthwise
  • 2 Tbsp. black tea leaves
  • 3 oz. bourbon or rye whiskey
  • 2 Tbsp. freshly squeezed lemon juice
DIRECTIONS

Preheat the oven to 350 degrees. Wash, then halve peaches and place face down on a baking sheet. Roast until the skins and flesh are soft, about 20 minutes. Let peaches cool to touch, remove pits, and puree until somewhat chunky.

Bring water, sugar, and vanilla bean to a simmer in a small saucepan over medium-high heat. Stir until sugar is dissolved. Turn off heat and add black tea leaves. Allow to cool, then strain to remove vanilla bean and tea leaves.

Combine peach puree, vanilla bean-black tea syrup, bourbon, and lemon juice. Stir to combine before freezing.

Strawberry Old-Fashioned Pops

Whiskey Popsicles for Summer Parties
Strawberry Old-Fashioned Pops (Photo by iStock/Merinka)
INGREDIENTS
  • 1½ lbs. fresh, ripe strawberries
  • 5 oz. dark organic cane sugar
  • 5 oz. water
  • 3 oz. bourbon or rye whiskey
  • 1-2 dashes Angostura bitters (or more to taste)
DIRECTIONS

Combine sugar and water in a saucepan. Stir over low heat until sugar is completely dissolved and remove from heat.

Wash strawberries and remove leaves and stems. Lightly puree, transfer to a pitcher with pouring spout and combine with cooled syrup. Add bourbon and bitters to taste. Stir to combine before freezing.

Blackberry Sour Pops

Whiskey Popsicles for Summer Parties
Blackberry Sour Pop
INGREDIENTS
  • 1½ pounds ripe blackberries (about 5 cups)
  • ½ cup dark organic cane sugar
  • ½ cup water
  • 1 Tbsp. fresh tarragon, chopped
  • 3 oz. bourbon or rye whiskey
  • 2 Tbsp. freshly squeezed lime juice
DIRECTIONS

Combine sugar and water in a saucepan. Stir over low heat until sugar is completely dissolved. Turn off heat and add tarragon.

Rinse blackberries and dry with paper towels. Lightly puree or mash blackberries (about 2 cups of puree) and transfer to a pitcher with pouring spout. Add 6 oz. cooled tarragon syrup, whiskey, and lime juice. Stir to combine before freezing.


Note: The Norpro Frozen Ice Pop Maker makes 10 3 oz. ice pops. Pops will freeze solid in about 4-6 hours. Leave a little room in each mold for expansion.

Original article posted on www.whiskyadvocate.com

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