Cocktail Party Popsicles
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by Genevieve Ko
From Fine Cooking #100, pp. 50-53
Take a childhood favorite (remember Popsicles?), add vodka (or bourbon or sparkling wine), and freeze. The result? The coolest new cocktail party of the summer.
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| Bellini Pops The combination of ripe summer peaches and Prosecco makes for a sweet frozen treat that tastes a lot like the popular cocktail. |
Bittersweet Chocolate-Bourbon Pops Dark chocolate and bourbon make for a truly decadent treat. |
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Tips on chilly success:
Shape: Almost any mold—from classic cylinders to whimsical rockets— will work. Or keep it simple and use small wax-lined paper cups, which peel off easily. Freeze: To ensure that the pops freeze firmly, make certain your freezer is set to 0°F. Serve: You can pile a colorful selection of ice pops on a platter and pass it, or serve them individually in glasses (which do a good job of catching drips). |
| Lemon-Vodka Cream Pops A splash of citron vodka gives the classic cream pop a decidedly adult kick. |
Photos: Scott Phillips
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