Move Over Boozy Pops: This is Our New Favorite Summer Cocktail

July 28, 2015

Meet pop-tails, the unofficial summer mascot of, "It's five o'clock somewhere."


Lately, it feels like boozy ice pops have been popping up (sorry) everywhere (here, here, and here, to name a few), and while we love the idea of alcohol in a nostalgic treat, there was only one problem: We didn't have any. The trouble with boozy pops is that they take planning, and the amount of time between "I'd love a boozy pop" and removing a perfectly frozen ice pop from the refrigerator can feel like an eternity. So we thought, what would happen if we put non-boozy ice pops straight into a cocktail? 

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We'd heard talk of bars that serve ice pops in prosecco, so we decided to create some of our own—and the results were better than we could have hoped for, for several reasons:

  1. They're incredibly easy to make: Just place an ice pop into a glass and pour your alcohol of choice over it (no ice, added sugar, or muddling needed—the pop handles that!).
  2. They're easily personalizable: An assorted box of ice pops means each person gets to choose their own flavor—and easily switch it out for round two. Plus, the ice pops take about 15 minutes to melt fully, which gives you enough time to remove the ice pop once you have enough flavor or sweetness. 
  3. They're great for parties: Tell one friend to bring a box of assorted ice pops, ask another to bring alcohol, and you have an instant build-your-own cocktail bar.
  4. They're not just for boozy drinks. Put a cherry ice pop into cola, a lime one a glass of seltzer water, or a fudge pop into a glass of milk for a new non-alcoholic treat

Once we'd experimented with flavors and settled on a few winning concoctions (because why have a test kitchen if not for experimenting with ice pop cocktails at 9 in the morning?), we had to come up with a name. Here are just a few of the suggestions that floated around the company chat room: coldflavorsicle, ice-pep, gloriosity stick, lick-euer, freezeithing, and pop-tail. We're not sure which one will stick (sorry, again). More importantly, here are some combinations to get you started:

  • Fudge-flavored pop with milk and a shot of coffee-flavored liqueur
  • Raspberry pop and Champagne
  • Cherry pop in prosecco or rosé
  • Lime pop in tonic water with a shot of tequila
  • Grapefruit pop in a pale ale
  • Pomegranate pop with gin and soda

What's your favorite pop-tail combination? Do you have a better name? Tell us in the comments below!

Photo by James Ransom

See what other Food52 readers are saying.

  • Mary
  • loallaglo
  • Robin Owens
    Robin Owens
  • Lori Ortega
    Lori Ortega
  • Chase the Flavors
    Chase the Flavors
I eat everything.


Mary August 29, 2015
How about Poprocks...or pop on the rocks? (Sounds like pop's loosin' it)! Try an orange creamsicle or just an a frozen orange pop with peach schnapps. Sometimes I add orange juice other times champagne.
loallaglo August 13, 2015
My mom has been dunking her dunking her fugesickles in Kahlua for as long as I can remember.
Leslie S. August 13, 2015
Sounds like we'd get along!
petalpusher July 21, 2017
Thank you.
Robin O. August 12, 2015
This was MY idea!!!!
Leslie S. August 12, 2015
Great minds!
Lori O. August 3, 2015
P.S. I LOVE the term "poptail"!!
Leslie S. August 3, 2015
Glad you like it!! Coming up with a name that fit might have been the hardest part!
Lori O. August 3, 2015
Cocochata Ginger Fizz: In a DOF glass, stick a "brand name" creamy coconut frozen bar in 2 shots of Rumchata and 1 shot of Malibu Rum. Slowly fill with Ginger ale. Optional: Sprinkle with fresh nutmeg!
Leslie S. August 3, 2015
Sounds delicious!!
Chase T. July 29, 2015
Thanks for the wonderful suggestions! Another one I really enjoy is cantaloupe mint pops with gin and tonic.
Hollie D. July 29, 2015
this is cute as hell