It’s hot out. I know that, you know that, the entire East coast knows that. It can be hard to keep casual when you’re worried about sweating through your shirt, pants, and potentially your shoes, but it is possible.
What’s better on a hot day than a freezing cold popsicle? Answer: nothing. And when you amp it up and stick some booze in that popsicle life gets even better.
Now because alcohol doesn’t exactly turn into a solid in your standard kitchen freezer, you have to make sure you’re going about this right. There’s the easy way, which is just making sure the ratio of juice to alcohol stays just right. You can find directions on how to do that here.
But if you’re up for a challenge, why not try this fancy schmany recipe for Tequila Lime Margarita Pops from the MGM Grand’s mixologist Diego. If anybody could do it right, it’s Vegas.
2 gelatin sheets
1½ cups sour mix
½ cup Tequila Gold
¼ teaspoon salt
1 cup water
¼ teaspoon lime juice
1. Warm gelatin sheets in water, then squeeze excess water out of sheets and set aside.
2. Heat water and dissolve gelatin sheets in the hot water.
3. In a separate area, mix remaining ingredients. Add gelatin-water mixture, pour into popsicle molds and place in freezer for 15 to 20 minutes. Remove, insert sticks into the center of pops and return to freezer for about five hours.
Note: For a strawberry margarita pop, add 1 cup of strawberry puree to the recipe.
If you’d rather watch some well-dressed men rob the MGM Grand instead of make cocktail popsicles from their menu, grab a copy of Ocean’s Eleven (and Twelve and Thirteen) and hunker down for the night. Nobody can make a suit look quite as casual as George Clooney can.
Stay casual, Hoyas.