The hot summer months are a great time to sip cold cocktails and eat frozen desserts. Why not double your pleasure and combine the two into a single, efficient indulgence?
Here's how to transform one deliciously intoxicating cocktail into the best ice pop ever. It's like a Slip 'n Slide for your mind. Wheeeee!
It's Friday afternoon, you've made it through the long week, and it's time for Happy Hour, Gizmodo's weekly booze column. A cocktail shaker full of innovation, science, and alcohol. Toulouse-Lautrec knew what was up.
How I've never tried this absinthe cocktail, I do not know but I'm about to make up for lost time this weekend. It's called The Green Beast.
The Green Beast is a punch that's really simple and holy-crap-how-have-I-never-tried-this delicious. Build it in a punch bowl with ice, pour into cups, and voila. Super delicious, very refreshing, and rather potent. But here's the kicker: That exact formula happens to be scientifically perfect to make a frozen treat on a stick. It goes a little something like this:
- 1 part Pernod Absinthe
- 1 part fresh lime juice
- 1 part simple syrup
- 4 parts water
- fresh cucumber slices, thin (roughly one or two for each drink)
Alcohol has a much lower freezing point than water, as you may recall from our post on how to make Drunken Boyscout freezer pops (fun fact: Popsicle is a brand name and registered trademark, so these will henceforth be known as "pops").