popsicle | SusieDrinks

World Cucumber Day is June 14! Of course, I’m going to celebrate by putting cucumber in something boozy. And, as of late, frozen. (Because, Texas.)

I chose to work with Hendrick’s Gin for these recipes because the spirit already has a delightful cucumber note. (After macerating and distilling most of the botanicals with the alcohol, rose and cucumber essences are added.) And they get a kick out of cucumbers. They even have a cucumber blimp.

I wanted to try something a little different to add a peppery note to a Cucumber Collins (which is delicious, but not complex enough), so I added a little watercress. Watercress is incredibly inexpensive and also makes for a fun garnish.

Cucumber Watercress Collins
2oz Hendrick’s Gin
1oz fresh lime juice
0.75oz simple syrup
5 cucumber slices
Watercress
Club soda

Muddle lime, syrup, cucumbers, and about 10 watercress leaves in a cocktail tin. Add the gin and ice, then shake until well chilled. Strain into a Collins glass over fresh ice, then top with club soda. Garnish with a small bunch of watercress leaves.

Special thanks to Feo Forte from Rapscallion for the help workshopping this cocktail!

As you may have noticed lately, I’ve been a little obsessed with alcoholic popsicles. I’ve gotten a little bit of a wild hair to add a kick to things that aren’t meant to be boozy. Go ahead … call me an anarchist.

Cucumber Gin & Tonic Popsicles
2oz Hendrick’s Gin
1oz fresh lime juice
2.5cups tonic
1 cucumber, sliced

Combine liquid ingredients and stir. Place a few slices of cucumber in each popsicle mold, then pour liquid over. Add sticks, then freeze overnight or for at least eight hours.

Not in the mood to make your own drinks? Stop into your favorite drinking establishment this evening and see if they’re offering a special cucumber drink to celebrate the day.

DALLASITES: There are quite a few local establishments that will be offering special Hendrick’s options to celebrate. Maybe I’ll see you there! (Visit District 30, Rapscallion, Dish, The Fairmount, Public School 214, The Standard Pour, Dragonfly at Hotel Zaza, Parliament, Bowen House, The Mitchell, Stock & Barrel, Boulevardier, and The Londoner locations in Colleyville and Addison for features and/or specials tonight!)

[show_shopthepost_widget id=”2711065″]

We live in Dallas … and let’s face it, it’s hot. With the rule and not the exception being 100+° days, we’re all in need of some relief, and this handy dandy handbook delivers just that in the form of alcoholic popsicle recipes.

POPTAILS by Erin Nichols is a guide to 60 boozy treats-on-a-stick that will help make this warm effing hot summer a bit more bearable. Erin created recipes for everything from a margarita or root beer float to the “Triple Berry Threat” and “The Highbrow Pear”.

After trying some of the recipes myself, the “Moscow Mule” (surprised?) and “Mom’s Apple Pie” are definite recommendations. So you don’t make some of the mistakes I did, I’ve come up with some tips:

Follow directions! Don’t try to be a hero —- Erin has slaved over these recipes to hone the perfect proportions
Let them freeze completely. Cutting corners and trying to consume these delicious nuggets of icy alcohol is not recommended because the alcoholic elements may take longer to freeze than the rest, making it a sloppy mess if you get too anxious.
Distribute napkins with your poptails
Use popsicle forms that allow you to use real popsicle sticks instead of plastic ones (the wood grabs the pop better making it easier to remove)
Make sure you prepare the alcohol as directed
Be patient when removing the poptails from the forms

My lovely (not) pictures are to illustrate how lovely they turned out. (I didn’t even make any of the pretty ones with fruit inside.) Popsicle forms are easy to find (Wal-Mart has some or you can go with a disposable tube option like Zipzicles), but you can also rig some of your own. Note: they were not only pretty (IRL), but also stinkin’ delicious.

The book is available on Amazon, so get to ordering and get some in the freezer STAT!