Lone Star Court
When the sun goes down in Texas, it can still be searingly hot outside. This seasonal cocktail, from the Water Trough at Lone Star Court, is one way to beat the heat, with all the vibrant colors (and then some) of a Texas summer sunset. The so-named cocktail is made with vodka, Midori melon liqueur, sweet-and-sour mix and a grape popsicle.
Blau + Associates
Widely credited with helping to transform Las Vegas into the world-class culinary destination it is today, Elizabeth Blau, founder and CEO of restaurant development company Blau + Associates, knows how to keep cool in the heat with winning ideas like these rosé popsicles (possibly a continuation of last summer’s frozé craze). Her recipe includes a cup of rose and a few tablespoons each of simple syrup, lemon juice, soda water and strawberry puree.
This summer delight features a house-made wine popsicle from Halifax, a farm-and-coastal spot in Hoboken, NJ. The popsicle is made by freezing verdicchio wine, orange juice and fresh mint leaves, which look elegant in a glass of aperol.
Datz Restaurant Group
Shown here in straight-up strawberry, popsicle mimosas, aka “mimosicles,” are stunning in their simplicity: an elegant glass of champagne chilled with a Hyppo Gourmet Ice Pop at Datz, Tampa’s craft beer-bourbon-bacon-cheese haven, owned by Suzanne and Roger Perry.
Limeade just screams “made in the shade.” This cocktail recipe from Heritage Distilling is easy to make, starting with hibiscus vodka and a splash of club soda. Just add a lime popsicle and it’s time to chill.
These squeezable pops by small-batch ice pop company FrutaPOP harken back to the freezers of our childhood. Made with no added sugar and an ABV of 5 percent or less, the pops come in prosecco, mimosa, pina colada, rum and cherry coke, watermelon margarita and more.