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Drink This Weekend Edition: How to make a proper poptail

August 3rd 02:08pm, 2012

Making popsicles is easy: Freeze juice in a mold then shove in a stick. Making booze-sicles is a bit harder. The problem, of course, is that hard alcohol does not freeze in its natural state. In Erin Nichols’ new cookbook, Poptails: 60 Boozy Treats Served on a Stick, she explains that the trick to achieving a perfect poptail instead of a slushy mess is to burn off some of the alcohol. And, for a poptail that requires a carbonated mixer, to let the beverage go flat.

We followed Nichols’ instructions (below) for a Dark and Stormy. The result tasted just like the mighty fine pirate highball. And with the potency pulled back, it was refreshing rather than headache-inducing.

Not in the spirit for rum? Buy the book (available at Left Bank Books) and choose from among 60 adult popsicle recipes, which range from classic cocktails to colorful tropical treats to frozen fizzes and spritzers. The recipes are extremely straightforward; the hardest part might just be tracking down popsicle molds. Don’t worry, we already found some in stock for you at Kitchen Conservatory.

Dark and Stormy
Makes 6 3-ounce pops

¾ cup prepared dark rum* (We used Captain Morgan Original Spiced Rum.)
1½ cups flattened ginger beer (We used Fever-Tree brand.)
¼ cup freshly squeezed lime juice

• Prepare and chill the rum of your choice, and let the ginger beer flatten for at least 8 hours.
• In a medium bowl, combine the rum, ginger beer and lime juice.
• Carefully divide the mixture equally among your ice pop molds. Do not fill the molds to the top. Leave a small amount of space to allow for expansion when the liquid freezes.
• Top with ice pop sticks or reusable ice pop tops with attached sticks. Let the pops freeze for at least 24 hours.
• Unmold the pops.**

*How to prepare rum:
Pour 1 cup of rum into a heavy-bottomed 2-quart saucepan. Turn the heat to high. Do not leave alcohol unattended. As soon as the liquid begins to bubble (as opposed to waiting until it reaches a rolling boil), set the timer for 2 minutes. After 2 minutes, remove the pan promptly from the stove and pour the liquid into a heatproof container. Do not leave it in the pan to cool. Then place it in the refrigerator and allow to cool completely.

**How to remove pops from their molds:
For individual pop molds, run each pop mold carefully under warm running water. Gently tug on the ice pop stick to test whether or not it will release from the mold. For one-piece pop mold sets, place the bottom of the mold into a bowl of warm water. Allow it to sit for 15 seconds, and then gently tug on the top or ice pop stick. If the pop does not release, allow it to warm in the water for 15 more seconds and then check again. Repeat this process until the pop emerges from the plastic mold.

Reprinted with permission from Ulysses Press

By Ligaya Figueras

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One Response to “Drink This Weekend Edition: How to make a proper poptail”

  1. Laine Says:
    August 3rd, 2012 at 2:39 pm

    Yum, Dark & Stormy poptail, love it!
    Following tradition though, it should technically be made with Goslings … or at least a dark rum. Capt Morgan Spiced Rum is not a dark rum, and the resulting flavor profile isn’t going to come close to a real D&S. If you want to use a spiced rum, use a dark one like The Kraken. I’ve been doing that since goslings can be a bit tricky to find in St. Louis.

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