Sticking It to Summer

Your backyard barbecue beverage is well in hand with these adult popsicles

Have your drink and eat it, too! Spiked popsicles can be spotted at Vegas day-clubs up and down the Strip (Wet Republic Ultrapool offers house-made push-up popsicles with a full shot of alcohol in each; $15 for three), but what really goes into creating a treat that gives new meaning to “brain freeze”? Some recipes are just too complicated to replicate at home. The freezing temperature of alcohol poses issues such as slushy consistency. When we’re ready to get our lick on, patience wears thin. So here are a few we think you can handle yourself with popsicle molds (try Tovolo brand) or even traditional ice trays (just add sticks when pops are semi-solid) to make short work of planning your end-of-summer soiree.

Grey Goose La Poire Popsicles

Combine 1 ounce Grey Goose La Poire pear-flavored vodka, 3¾ ounces pineapple juice or puree and ¼ ounce pure cane syrup. Pour the mixture into popsicle molds and freeze overnight.

Watermelon Mojito Popsicles

Puree 2½ cups chopped watermelon or juice watermelon to yield 8 ounces of juice. Combine with 2 ounces fresh lime juice, 1 ounce mint-infused simple syrup (1:1 ratio sugar to water, simmered with 1 cup mint leaves, strained and cooled) and 8 ounces Bacardi Superior light rum and stir well to incorporate. Fill popsicle molds ¾ of the way, then top off with 4 ounces club soda and give each pop a quick stir. Freeze overnight.

White Sangria Popsicles

Combine 1 bottle of any dry, un-oaked white wine, ½ cup simple syrup and ½ cup Grand Marnier (or other orange liqueur) in a pitcher. Add the juice of one lemon. Thinly slice another other lemon and cut again into halves, then add to the pitcher along with 2 cups assorted chopped fruit (peaches, strawberries, apples and raspberries work best). Stir, then pour into molds and freeze overnight.

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Risotto Aragosta e Tartufo at Ferraro’s

Dishing With Grace

Risotto Aragosta e Tartufo at Ferraro’s

Ferraro’s recipes come straight from chef Mimmo Ferraro’s Italian upbringing, and everything is made fresh daily. While the whole Valley knows the osso buco is delicious, another dish on the menu caught our eye, the risotto aragosta e tartufo (lobster and truffles). Traditional Italian rice is cooked with fresh lobster meat, truffles and mascarpone cheese, and drizzled with truffle oil. It’s authentic and creamy and you definitely won’t find it at Olive Garden. $36, 4480 Paradise Road, 364-5300.