Poptails: Making Summer in Austin a Little Sweeter

By now, if you’re on Pinterest, or read just about any food blog, you’ve been enticed by poptails. Or Cocksicles, as I’ve also seen them called… but that’s just a little too wrong (even for me). This older cousin of the popsicle, and more refined older sister of the jello shot, even had a feature in the New York Times.

It’s been a busy summer for us, and making popsicles has been a fun, if quick DIY endeavor. Last week, I mixed up some Raspberry Margarita Pops. They got devoured before I could take a pic, but Bug shot a photo of the “leftovers” (I added some ice to the pop-base, and blended it to make a frozen margarita):

I didn’t write down the recipe at the time, but I’m pretty sure it went something like this:


Instructions: Pulse all ingredients in a blender until smooth. Pour into popsicle molds and freeze until solid.

Notes: These were great and tasted quite boozy after freezing. Because alcohol doesn’t freeze, you need to make sure your poptails have plenty of non-alcoholic content. These froze well, and did come out of the molds, but were definitely slushier than virgin popsicles.

*Sour Mix: Here’s one version from Epicurious. Requires lots of Lemon and Lime juicing, but it’s so worth it. That recipe would make way more than you need for these pops – maybe consider making a half recipe, or explore some other cocktail possibilities. Friends don’t let friends buy pre-bottled, shelf-stable, “Sour Mix”.

Up next: White and Black Russian Pudding Pops

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