Booze on a stick? Sign us up! Summer is sadly almost over, but who says 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 resist slushie coladas, vodka sorbets, or daiquiri pops? They’re a major trend in A-list bars throughout the country and fortunately, you don’t need to push past the velvet rope just for a taste. Get out the bottles of tequila, rum, and other sweet liqueurs for drunken desserts that are too 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 the dog days of summer. You can now enjoy this childhood favorite with an added kick. The Red, White, and Blue Shooter may look like any other artificial-hued popsicle, but it’s actually a frozen shot. With grenadine, vodka, and blue curacao from orange peels, you’ll be taken to new heights. Then again, anyone can feel like they’re floating on air after savoring three of these in one sitting.
Ingredients
½ oz. Grenadine
½ oz. Vodka (We used Sobieski)
½ oz. Blue curacao
Preparation
In a Rocket Pop mold, pour grenandine first. Float vodka on top, followed by blue curacao. Freeze overnight or until firm. Insert wooden stick. 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 mix things up to revamp an old favorite. The Tequila Colada incorporates the Mexican spirit to create a light, ice cold cocktail that’s perfect to combat the summer heat. Served on a cracked coconut shell, the Tequila Colada is ideal for sipping by the pool or at the beach. Leave it to slightly melt and the Tequila Colada transforms into tantalizing ice cream. Either way, you’ll be thankful for 100+ degree temperatures.
Ingredients
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
Cherries
Coconut shavings
Preparation
Add tequila, cream of coconut, pineapple juice, lime juice, and bitters into a blender with ice. Blend until smooth. Pour drink into a hollowed coconut shell. Garnish with cherries and coconut shavings.
Top Drunken Dessert: Mojito Chiller
The official drink of summer just received an upgrade. Everyone loves this icy Cuban import, but you can now enjoy this fizzy tropical concoction as a cocktail on a stick and trust us, Mister Softee won’t have this for sale. The Mojito Chiller is refreshingly cold and is certain to keep you looking cool no matter how hot it gets. Lick responsibly.
Ingredients
2 Tbsp. Rum (We used BACARDI Superior Rum)
½ Bunch mint leaves
2 Limes, juice
2 Tbsp. Sugar
Preparation
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 for 40 minutes. Insert wooden stick and freeze for another 4-6 hours. Makes four servings.
Top Drunken Dessert: Blue Orange Sorbet
While sorbets can be time consuming to prepare, this variation is worth it every time. The Blue Orange Sorbet is gorgeous to look at, but it’s even tastier to gorge on! Zesty, yet lightly sweet with a bit of tang, the Blue Orange Sorbet blends blue curacao liqueur with vodka for a dangerously delicious dessert that’s highly addicting and always bone chilling.
Ingredients
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
Preparation
In a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add the orange zest. Stir until mixture comes to a boil. 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 large bowl and pour syrup mixture through, straining out any zest. Add lemon juice, vodka, and blue curacao to the strained syrup mixture. Stir until throughly blended. Pour into container, cover, and place mixture in freezer. When semi-solid, mash it up with a fork and refreeze again. When frozen, place in a blender until smooth. Cover and refreeze until serving time.
Top Drunken Dessert: Berry Daiquiri Ice Pop
Jumpstart a party with fruity ice pops that quenches one’s thirst, all while providing a long-lasting buzz. Eat a Berry Daiquiri Ice Pop too fast and you’ll suffer from a brain freeze, but what a lovely way to go. They’re perfect for serving at last-minute get togethers when you’re short on cash and unable to go all out with the six-pack. After showing off a stack of these to your friends, they won’t notice or care.
Ingredients
½ cup Rum (We used BACARDI Superior Rum)
1 cup Frozen berry mix
½ cup Sugar
1 Tbsp. Lime juice
Preparation
Combine all the ingredients in a blender. Blend and pour into shot drink glasses. Place in freezer for 30 minutes. Insert wooden sticks and 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. Not only is it easy to make, but all you need is a few must-have ingredients. Nothing gets a group of adults giggling like a pile of these ready to be devoured in seconds. Escape the summer swelter with a treat that does the trick.
Ingredients
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
Kosher Salt
Preparation
Combine sugar, lime juice, water, lemon juice, and orange juice in a small saucepan over medium heat. Stir until sugar dissolves. Remove from heat and allow to cool. Once cool transfer to a blender with tequila, Grand Marnier, and lime wedge. Process until smooth. Pour into the cups and cover the top of each cup with foil. Place the popsicle stick in center of cup. Freeze until hard, preferably overnight. Remove from freezer and run cup under warm water to loosen popsicle. Garnish with kosher salt and serve.
