Poptails
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman
Photo by Dane Feldman.

It’s Thirsty Thursday once again here on Dish + Drink! Hooray, right? This week, in honor of BTR’s Slow Week, I thought I’d try making cocktail popsicles — or poptails — for the first time. I must admit that my attempts were mostly unsuccessful, but that’s a big part of exploring in the kitchen! Not everything we try can be great the first time all the time (in fact, it often isn’t). Patience is definitely a virtue when it comes to cooking.

I tried four different variations and only really enjoyed one of them, so I will need to do some tweaking the next time around. In the first popsicle mold, I put pureed strawberries and blueberries, a bit of seltzer, and citrus vodka. I didn’t think I put too much alcohol in it, but it came out mostly unfrozen and tasting a bit too much like Skyy on the rocks. Yikes.

I put the rest of the fruit puree in a separate mold with a dash of seltzer, creme de cassis, and pinot gris as a sort of kir royale variation. It did not taste like a kir royale. It was just bad and until I figure out the right measurements, I absolutely wouldn’t recommend it. I expected this one to taste the least strong, but it was actually the strongest (and not in a good way).

In the third mold, I put Old Grand-Dad bourbon, real maple syrup, and grapefruit juice. This I actually really liked, but it was still far too sweet and strong to eat the whole thing. I had a couple of tastes and dumped it. For this one, I’d recommend using about 1/4 as much bourbon as grapefruit juice and then just a couple of drops of syrup. The actual measurements will depend on how large the popsicle molds are that you use.

The fourth popsicle was definitely a winner: Tanqueray, Rose’s lime juice, and grapefruit juice. The ratio was ideal. I used about a half shot of gin, a half shot of the lime juice, and topped it off with grapefruit juice. I’ll be making these again.

Have you ever tried making poptails? Any good suggestions for me?

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