PUT YOUR DRINKS ON ICE
What’s a poptail, we hear you ask? The bartender’s new party piece, these booze-spiked ice lollies are cocktails in frozen form. They’re the freshest, most fun and fabulous way to help summer party guests keep their cool.
ENGLISH GARDEN POPS
With a hint of elderflower and cool cucumber, this pop is made for long, hot summer nights spent in a garden.
- 120ml gin
- 500ml apple & elderflower juice
- Juice of 1 lime
- 1 small cucumber, thinly sliced lengthways
- 8 mint leaves
In a jug, mix the gin, apple and elderflower juice and lime juice. Place 1-2 strips of cucumber in each popsicle mould and add a mint leaf to each. Divide the mixture between the moulds, place the lid on the tray and freeze for 30 minutes before sliding in the popsicle sticks. Freeze for a further 12–14 hours, until solid.
MELON, LIME & MINT TEQUILA POPS
Blending fresh melon, a squeeze of lime and a kick of tequila, these promise to be a truly refreshing treat.
- 1 Galia melon, peeled and deseeded (approx. 330g cleaned weight)
- 2 limes (1 juiced, 1 sliced into 16 half moons)
- 150ml tequila
- 1 large handful mint
- 100ml light agave syrup
Blitz the melon and lime juice in a blender to form a purée. Strain into a jug through a fine mesh sieve to remove any seeds and bits. Stir in the tequila, mint and agave syrup. Divide the mixture between the popsicle moulds and freeze for 30 minutes. Place the lid on the tray, and insert the sticks. Freeze for a further 12-14 hours, until solid.
Grapefruit, vanilla, tequila and lime marry perfectly in the Paloma.
- 100ml tequila
- 500ml pink grapefruit juice
- 100ml light agave syrup
- 2 tsp vanilla paste
- ½ pink grapefruit, thinly sliced into half moons
In a jug, mix the tequila, pink grapefruit juice, agave syrup and vanilla paste. Divide the mixture between popsicle moulds, place the lid on the tray, and freeze for 30 minutes. Then add the grapefruit slices to the moulds, slide the popsicle sticks into the lid slots and freeze for a further 12-14 hours, until solid.
English summer in a frozen cocktail with strawberries, cucumber and fresh mint.
- 100ml Pimm’s
- 500ml sugar-free lemonade
- 1 cucumber, sliced into rounds
- 8 strawberries, hulled and thinly sliced
- 1 handful mint leaves
In a jug, mix the Pimm’s and lemonade and set aside. Place the cucumber, strawberry slices and mint into the moulds. Divide the mixture between the popsicle moulds, place the lid on the tray and slide the popsicle sticks into the lid slots. Freeze for 12-14 hours, until solid.
© The Poptail Manual by Kathy Kordalis (Hardie Grant, £9.99)