Refreshing Boozy Freeze Pops are perfect for your 4th of July celebrations. Heck they’re perfect to have on hand all summer! These are an adult treat that will make you smile like a kid 😊
Almost any cocktail that you enjoy can be transformed into a Boozy Freeze Pop or “Poptail.” I’ve included three of my favorite red, white, and blue themed cocktails to inspire you, but the possibilities are pretty endless, so let your creative flag wave.
All you need to enjoy these adult treats are some type of popsicle mold. If you don’t have a popsicle mold, you can also use a paper cup, then simply tear away the paper after your adult treat is frozen. Once the poptail is partially frozen, you can insert a popsicle stick into the cup. I used an Otter Pop style mold for mine. (See notes below for where to buy.)
Are you ready for some summer fun? 🏝 Let’s get to freezing those Poptails 😎
FAQS:
Roughly one part alcohol to four parts mixer will provide you the best frozen texture. If you desire more of a slushy than frozen solid treat, simply increase the alcohol content.
In general, you will need to freeze at least overnight. Boozy Freeze Pops can stay in the freezer for an extended period of time to have on hand for a cool treat anytime.
HOW TO PREPARE BOOZY FREEZE POPS:
- Creating Boozy Freeze Pops is really quite simple. All you need to do is prepare your favorite cocktail recipe, place into molds, and freeze overnight.
- For the 4th of July themed Poptails, I created a Mango Colada for the white, Watermelon Cucumber Martini for the red, and Blue Hawaiian for the blue. You might even consider freezing a Creamsicle Martini for an adult twist on a childhood classic.
For the Mango Colada, you can follow the recipe, and it will freeze into a perfectly creamy Boozy Freeze pop. Simply blend the coconut rum, pineapple and mango chunks, lime juice, and coconut cream in a blender with ice until the cocktail is smooth. Using a funnel, pour the creamy mix into the ice pop pouches. Recipe makes six ice pops.
Mango Colada Recipe
What tastes like summer in a glass? This Mango Colada, of course. It’s rich and creamy and naturally sweet from the fresh fruit and coconut cream.
Ingredients
- 3 ounces rum (I used Malibu.)
- 1 cup pineapple chunks (fresh or frozen)
- 1 cup mango chunks (fresh or frozen)
- 1 ⅔ cup coconut cream (1 13.5-ounce can)
- 1 tablespoon lime juice (juice of one lime)
- ⅔ cup ice (approximately)
Instructions
- Preparation for this cocktail is pretty simple. Add the fruit, coconut cream, lime juice, and rum to the blender. Blend until smooth.
- Slowly add ice and blend until desired consistency is achieved. I used about ⅔ cup ice, but if you’re using frozen fruit, you may not need as much.
- Pour into a glass, add a large straw, sip, and imagine you’re on a tropical island.
Notes
- Make sure to shake your can of coconut cream before opening and adding to the blender.
- Make this a mocktail by simply omitting the rum.
- If you prefer your drinks a little sweeter, add a little agave syrup when blending.
- I used Malibu coconut rum, but you can use any rum you like in this recipe.
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 1105
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
For the Watermelon Martini, you will need to adjust the recipe slightly to have the correct alcohol to mixer ratio. I simply doubled the watermelon, water, and agave nectar, while maintaining the three ounces of cucumber vodka. Blend all ingredients until smooth, then place a funnel in the ice pop pouch, and pour in the martini. Recipe makes six ice pops.
Watermelon Martini with Cucumber Vodka
Watermelon Martini with Cucumber Vodka is a refreshing, slightly sweet cocktail that will have you embracing summer just a little bit longer.
Ingredients
- 2 tablespoons fresh watermelon
- 3 tablespoons water
- ½ teaspoon agave nectar
- 2 ½ ounces cucumber vodka
- Optional garnishes: cucumber wheel and watermelon slice
Instructions
- You'll need 2-3 cubes of watermelon, about two tablespoons. If you're using frozen, allow it to thaw, about fifteen minutes. Place the watermelon, 3 tablespoons of water, and ½ teaspoon agave nectar into a mini food processor, such as a Magic Bullet. Process until smooth. Strain if you’d like, but not absolutely necessary.
- Add the watermelon puree and cucumber vodka to a cocktail shaker with ice. Shake vigorously until well chilled. Strain into a martini glass, and garnish with a cucumber wheel and watermelon slice, if desired.
Notes
You can also serve this cocktail on the rocks. Add a little seltzer water if you’d like a lower ABV cocktail.
Ingredient Substitutions:
- Cucumber vodka: Use regular vodka and blend up a few slices of cucumber with the watermelon.
- Agave nectar: Simple syrup will also work.
- Fresh watermelon: You can often find watermelon juice in the refrigerated juices section at your local market. You’ll need about 2 ½ ounces.
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Nutrition Information
Yield 1 Serving Size 1Amount Per Serving Calories 141
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
For the Blue Hawaiian, double the recipe to make six ice pops. Since the Malibu rum and Blue Curaçao both have lower alcohol content, less mixer is required for them to freeze properly.
Blue Hawaiian Cocktail (or mocktail) Recipe
The Blue Hawaiian is a classic cocktail for sitting poolside, or perhaps even oceanside. It’s fruity, a little sweet, and simply beautiful. Just look at that color, would you?
Ingredients
- 1 ½ ounces coconut rum
- 1 ounce blue curaçao
- 3 ounces pineapple juice
- squeeze of lime juice
Instructions
- This is an easy cocktail to prepare. Simply add the coconut rum and blue curaçao to a glass. (I used a 16-ounce highball glass.) Top with ice, then add the pineapple juice and a squeeze of lime. Shake or stir to combine all the liquids. Add a garnish of fresh pineapple or a cute little umbrella to transport you to that island paradise.
- If you’d like to try the more traditional version, add 1 ½ ounces white rum, 1 ounce Blue Curaçao, 1 ounce coconut cream, and 2 ounces pineapple juice to a 16-ounce glass (or larger) with ice. Use a cocktail shaker to shake all the ingredients together into a frothy, creamy tropical treat.
- To make a Blue Hawaiian Mocktail, combine equal parts pineapple juice and coconut water with about an ounce of a non-alcoholic Blue Curaçao syrup. Serve slightly shaken over ice, or blend for a refreshing summer slushy. You could also use coconut milk instead of water for a creamier version.
Notes
Monin Blue Curaçao syrup is a non-alcoholic alternative to a traditional Blue Curaçao.
Nutrition Information
Yield 1 Serving Size 1Amount Per Serving Calories 136
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
SERVING SUGGESTIONS FOR BOOZY FREEZE POPS:
- Keep Poptails in the freezer until ready to consume as they melt fairly quickly.
- If you’re hosting a gathering, the Poptails can be kept on ice for a short period of time. If they begin to melt, simply pop them back in the freezer.
- When hosting a mixed age group gathering, ensure that the Poptails are clearly marked for adult consumption.
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BOOZY FREEZE POPS NOTES:
- While you can use any popsicle mold to make Poptails, I really liked the Zipzicle Ice Pop Molds. All you need is a funnel to pour your cocktail into the pouch. Plus, you can rinse, dry, and reuse.
- When adapting a cocktail recipe to create a Poptail, make sure that the mixer is at least four times that of the alcohol. This means you may have to add additional mixer in order for your Poptail to freeze.
- Looking for even more inspiration? Check out Buzz Feed's round up of 23 Ice Pop recipes with booze.
- Check out all the Cocktail and Drink recipes.
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