After success with my Frozen negroni last summer, I’ve been wanting to make boozy gin popsicles, not just gin and tonic ones, but other flavours too.
The challenge with making popsicles is that alcohol freezes at a much lower temperature (around -114c) than a standard domestic refrigerator can reach (usually around -20c). Recipes need to be adjusted and diluted down and should contain no more than about 20% alcohol in order for the popsicle to freeze properly.
For my boozy gin popsicles, I chose Gin and Tonic, Gin Gin Mule and a Negroni. I had varying degrees of success in terms of freezing but they all tasted FREAKING DELICIOUS.
Gin and Tonic Popsicle
The easiest and most successful of all the boozy gin popsicles! I used 20ml gin to 80ml Fevertree tonic and added some lime slices to the liquid for add a little color before freezing. They have a great refreshing flavour and these are going to be a regular at GQHQ over the summer months.
I pushed the limits with this one by using 10ml each of gin, vermouth and campari and then 70ml of Capi’s Sicilian Blood Orange and adding some small pieces of fresh orange. While the flavour was spot on, it was the least successful popsicle in terms of staying on the stick. I just slammed it in a glass and added a spoon. Frozen Negroni are just too good to waste.
Gin Gin Mule Popsicle
One of my favourite summer cocktails, the Gin Gin Mule combines gin, lime juice, simple syrup and refreshing ginger beer. I used 20ml gin, 10ml of lime juice and sugar syrup and 60ml ginger beer and added some fresh mint leaves for colour before freezing.
Others to try
Next on my list to try:
Sloe gin fizz ~ the lower alcohol level of sloe gin should make this one a good option
Corpse Reviver No. 2 ~ I recently had a Corpse Reviver slushy at Heartbreaker in Melbourne and it was perfect.
Cherry Pop ~ Cherry season is here so a great opportunity to make this gorgeous PDT cocktail in a popsicle.
Have you tried making boozy popsicles? Any I should try?