While we were busy obsessing about the addition of rosé cider to summer drink menus, artist and foodie Nadia Roden was in her nephew's popsicle shop perfecting an even more genius alcohol trend: the poptail. It's part nostalgic childhood treat, part craft cocktail, and a complete seasonal showstopper.
"My nephew has an ice pop business in London called Ice Kitchen. I love to create new flavor combinations and he loves the new London bar scene, so one thing led to another and we started making alcoholic ice pops together," Roden tells Refinery29. The drink-dessert creations were also born out of Roden's love for pairing warming spirits with the ice-cold sensation of a popsicle. "It’s a cheeky idea," she says, "mixing ice pops and alcohol tastes amazing."
Roden also swears by the boozy sweets-on-a-stick as certified party pleasers that can be made ahead and easily enjoyed by a crowd come happy hour. After you've settled on a cocktail of choice, Roden recommends allotting five hours for freeze time with an emphasis on the right ingredient ratios. "There’s a science to it involving the ratios of alcohol, sugar, and acids that were worked out so precisely for freezing," she explains.
If you're still a novice in the cocktail-freezing department, then let these three recipes from Roden's new book Ice Kitchen Poptails help guide you. We've already got our eyes on the Mango Margarita for Cinco De Mayo, because as Roden says, "The combination of mango, tequila and lime will have you celebrating in no time." And for the rest of summer, we'll be whipping up her Rosé with Strawberries & Basil pop. Who needs rosé to sip when you can lick your frosé on a stick?