In the wake of the craft cocktail movement, could poptails be far behind?
“Poptails” (Octopus, $12.99) is the clever name for tipsy adult ice pops infused with a jigger of booze. The cookbook of the same name is the brainchild of London-based food stylist Laura Fyfe. Freezing alcohol, it seems, can be difficult.
“You have to go easy,” Fyfe said, regarding the amount used to spike each recipe, “but they still have quite a kick.”
Indeed, it’s a delicate ratio. Still, Fyfe’s ice pops are saucy even though they have only 4 tablespoons of alcohol per recipe.
“Freezing dulls the flavors of the ingredient so the alcohol tastes stronger than if you mixed it in a glass,” she said.
The following recipes are simple, delicious and complex — just the sort of layering of flavors we demand from our favorite cocktails.
Warning: The ice pops sometimes refuse to unmold when pulled by the handle. But when life gives you lemons, make slush instead. Fyfe said she always uses traditional wooden sticks.
“Wooden sticks are much better,” Fyfe said, “because they hold and offer a bit more friction.”
She also advises dipping the molds in hot water to melt them just enough to loosen the ice pop.
And remember: If your poptail fails, there’s no reason not to slurp it up as a snow cone or slush instead.