Here's the recipes: Admiral Byrd Popsicles. First, get a popsicle mold. Don't be cheap and use Dixie cups--what's the matter with you? Get a cool mold. Second take some raw sugar and mix it with equal parts warm water. I used a heaping tablespoon of unprocessed sugar. Big spankin' brown grains. Third, make some earl grey tea. Use the good stuff, loose leaf, let it steep THREE MINUTES, dammit. THREE MINUTES! Strain, mix in the melted sugar, MIX IT WELL and pour it into a couple of molds. Freeze (duh).
Now--make a dirty martini. Don't be cheap and use crap Vodka. Be a man. Use Belvedere.
Here's how you make a good martini: two shots vodka, half a shot of Vermouth, a generous shot of olive juice. Pour it over ice, put on a good song. Shake the shaker like a mofo. Shake it through half the song. Shake it until a thick layer of ice forms on the outside of the shaker. Shake it until your fingers turn blue. Shake it until your arms are paralyzed. Now strain it into a chilled martini glass with three big fat olives--oh, wait. I mean pour it into a Popsicle mold with a couple of olives. Big fat ass olives that barely fit into the mold.
Rigorous testing in our secret underground testing kitchen reveals that Belvedere vodka is very monkey corvette dance routine (hic!) and even slightly hot redhead psycho Disney movie (hic!) (Hic!). Sorry. (You should've been there when we tested the tequila pops . . .)
The Dirty Martini does not freeze well because of all the vodka. It will be more like an Italian ice: a grenata. So run som hot water over the mold and pop it out into a bowl. It tastes like a fnorkin dirty martini. I wish it would freeze because it tasted awesome. I had nine of them and I love you man. Sheriushly. I luuuuuuv you maaaaaan. I .... I think of us more like brothersh (hic) than . . .
[three hours later]
The Admiral Byrd does freeze and is, in my humble opinion, the greatest Popsicle ever. I highly recommend it and you should send me money now.
Next, maybe a bloody mary pop (on a celery stick). With aspirin.
Now THIS is the type of post I've been waiting for - my summers always have alcoholic pop experiments!
ReplyDeleteThe past few summers I've made Kamikazi pops with not just lime juice but some homemade lime puree for the extra tang.
My wife hates lime, so last year I also made Pom-and-vodka-with-a-twist-of-lemon pops. These taste almost "healthy."
This summer, after a trip to a giant swap meet where I found a bunch of old Tupperware pop trays, my plans include a White Russian pop, a Sidecar pop and take on the old Creamsicle - one part vanilla vodka, one part mandarin vodka, one part low-acid and no pulp orange juice, one part half & half. Or whatever combination matches the taste and stabilizes well enough to freeze.
I'm trying the Admiral Byrd this weekend for the wife - and a Peet's coffee and Bailey's for me.
And I can't agree more - spend money on decent spirits, for freezing or not.
I will so be trying this . . . so far, I've been making pops for the dog with broth and a raw hide for a stick. Somewhere, I went terribly wrong.
ReplyDeleteoh wait . . . I did try to make "frozen hurricanes" with the booze in them once. . . and messed up the booze to mix ratio . . . after having a teacup of the stuff, I was upside down on the couch singing "I'm stupid because I'm drunk and drunk because I'm stupid" . . . good times.
ReplyDeleteUpdate on the pop experiments; like you, "G", I made the drinks properly first, to make sure they tasted right before I had to make another round of drinks to actually make the pops:
ReplyDeleteThe White Russian is good, but could be sweeter. Next time a tad of melted sugar for the pops.
The Sidecar tastes... just like a well poured Sidecar should. And I made it strong enough that it was more gooey than frozen.
The alcoholic Creamsicle pop was sort the same, except I think I just didn't wait long enough for it to freeze well. The half&half seems to suspend the alcohol pretty well, but impatience won out on this one. This also needed just a tad of sugar to balance out the acidity of the juice and the bite of the vodka.
Peet's Major Dickason's coffee blend and Bailey's is a beautiful, beautiful thing: hot, ice-blended or as a freezer pop. I also added some Bushmill's to the mix, in each iteration including (especially!) the taste test, and I think this made the best combo of the bunch!
Once the hangover subsides, we're making the new and improved versions of these recipes! And if I can ever remember the login to my own blog, I'll re-post these...
My favorite maze bleep. Thank you
ReplyDeleteI know this is a spam comment but it's hilarious.
ReplyDeleteThanks for the info. You have done great work communicating your message. Keep up the good writing.
ReplyDeleteI have done such a good job communicating my message. The message of Popsicles. And who better to receive and comment on that message than Luxembourgh BBG, whatever that is, by jones at xerox.com. I can see the relevance, the tight integration of Popsiclation and document production. What promotes better collating than a nice frozen Dirty Martini plopped down on the platen? You are, Mr. Jones at Xerox, a real visionary.
ReplyDelete