They say April showers bring May flowers...
Well my friends, its May 1st and it looks auspicious with the sun whose rays are all ablaze at 85° today! Let's hope the weather doesn't tease us like that girl at the bar. It seems there's always a week in Spring that brings much confidence that Summer is right around the corner. When in reality we will probably continue to see rain for another month or so. Oh but that surely doesn't mean we can't drink like it's freakin' Summer. Cinco De Mayo is also fast approaching. Which gives us two palpable reasons to drink more margaritas. I know you can appreciate my reasonings.
I will be spending my Sunday celebrating Cinco De Mayo at Seattle's Fremont Mobile Food Rodeo. More than 40 food trucks will be nestled in some of Fremont best bars and restaurants. If that's not enough to convince you, there will also be three beer gardens, taco truck challenges, live music & Mexican wrestling, people watching, Fremont Sunday Market, and tequila tasting.
All this hot weather and tequila-talk inspired to make margaritas. I wanted to make something I could take on the go...perhaps to the event on Sunday? Poptails are the solution. It's a popsicle that happens to be a cocktail. Oh sneaky us... no one would ever guess we were licking our way into inebriation. All you need to do is gather some ingredients, blend, and freeze (oh I bet you already have that fifth of Tequila in your kitchen... or am I the only one?). There are many different versions of poptails as you have probably seen on Pinterest. I wanted to fire up the taste buds with the sweet heat of a Mango Jalapeño Margarita. The sweetness from the mango gives a refreshing respite from the spicy kick of the jalapeños. This little invention is going to make summer a whole lot better (and boozier). See you on the other side.
Jalapeño Mango Margarita Popsicle
yields 8 small popsicles
• 3 cups mango, peeled and cubed (I used frozen)
• 1/4 cup fresh squeezed lime juice
• 1/2 teaspoon lime zest
• 1/2 teaspoon grated fresh ginger (optional)
• 2 jalapeño peppers, deseeded and chopped
• 1/2 cup water
• 4 oz (shots) silver tequila
• 1 1/4 tablespoon orange liqueur (such as Triple Sec, I used Cointreau)
• 1/4 teaspoon coarse sea salt
• 8 3-6oz (plastic is better than paper in this case, makes it easier to pop it out)
• 8 popsicle sticks (I used apple sticks because it was sturdier)
Note: My proportions here are on the stronger side. Hey, don't judge me. If you prefer taste side over tequila just use 2 ounces.
Do This:
1. Combine first 10 ingredients: mango, lime juice, zest , ginger, jalapeño, water, tequila, liqueur, salt and agave nectar. Blend until smooth.
*not if you don't have a powerful blender you might want to blend the jalapeño first to avoid chunks
2. Lay out 8 plastic cups depending on the size of your cups pour about 3-5 oz of the tequila mix.
---There are 2 methods to insert the stick: 3a or 3b---
2. Lay out 8 plastic cups depending on the size of your cups pour about 3-5 oz of the tequila mix.
---There are 2 methods to insert the stick: 3a or 3b---
3a. Cover all the cups with aluminum. Take the apple sticks and poke a hole trough the aluminum. It acts a stabilizer to hold up the stick in the center. Freeze for a minimum of 5 hours (best if overnight).
----OR----
3b. You can freeze for about 2 hours or until the mixture starts to solidify to hold a stick upright.
Insert popsicle sticks and finish freezing popsicles.
4. When ready to eat/lick, just squeeze the sides and it should pop right out.
----OR----
3b. You can freeze for about 2 hours or until the mixture starts to solidify to hold a stick upright.
Insert popsicle sticks and finish freezing popsicles.
4. When ready to eat/lick, just squeeze the sides and it should pop right out.
Just make sure you keep out of the reach of children! ;) How many licks will it take to get you tipsy? 
DIY terrarium in this Mexican-inspired libation glass... tutorial to come.
Leave comments below!
sabrina xo.
They say April showers bring May flowers...
Well my friends, its May 1st and it looks auspicious with the sun whose rays are all ablaze at 85° today! Let's hope the weather doesn't tease us like that girl at the bar. It seems there's always a week in Spring that brings much confidence that Summer is right around the corner. When in reality we will probably continue to see rain for another month or so. Oh but that surely doesn't mean we can't drink like it's freakin' Summer. Cinco De Mayo is also fast approaching. Which gives us two palpable reasons to drink more margaritas. I know you can appreciate my reasonings.
I will be spending my Sunday celebrating Cinco De Mayo at Seattle's Fremont Mobile Food Rodeo. More than 40 food trucks will be nestled in some of Fremont best bars and restaurants. If that's not enough to convince you, there will also be three beer gardens, taco truck challenges, live music & Mexican wrestling, people watching, Fremont Sunday Market, and tequila tasting.
All this hot weather and tequila-talk inspired to make margaritas. I wanted to make something I could take on the go...perhaps to the event on Sunday? Poptails are the solution. It's a popsicle that happens to be a cocktail. Oh sneaky us... no one would ever guess we were licking our way into inebriation. All you need to do is gather some ingredients, blend, and freeze (oh I bet you already have that fifth of Tequila in your kitchen... or am I the only one?). There are many different versions of poptails as you have probably seen on Pinterest. I wanted to fire up the taste buds with the sweet heat of a Mango Jalapeño Margarita. The sweetness from the mango gives a refreshing respite from the spicy kick of the jalapeños. This little invention is going to make summer a whole lot better (and boozier). See you on the other side.
Jalapeño Mango Margarita Popsicle
yields 8 small popsicles
• 3 cups mango, peeled and cubed (I used frozen)
• 1/4 cup fresh squeezed lime juice
• 1/2 teaspoon lime zest
• 1/2 teaspoon grated fresh ginger (optional)
• 2 jalapeño peppers, deseeded and chopped
• 1/2 cup water
• 4 oz (shots) silver tequila
• 1 1/4 tablespoon orange liqueur (such as Triple Sec, I used Cointreau)
• 1/4 teaspoon coarse sea salt
• 8 3-6oz (plastic is better than paper in this case, makes it easier to pop it out)
• 8 popsicle sticks (I used apple sticks because it was sturdier)
Note: My proportions here are on the stronger side. Hey, don't judge me. If you prefer taste side over tequila just use 2 ounces.
Do This:
1. Combine first 10 ingredients: mango, lime juice, zest , ginger, jalapeño, water, tequila, liqueur, salt and agave nectar. Blend until smooth.
*not if you don't have a powerful blender you might want to blend the jalapeño first to avoid chunks
2. Lay out 8 plastic cups depending on the size of your cups pour about 3-5 oz of the tequila mix.
---There are 2 methods to insert the stick: 3a or 3b---
2. Lay out 8 plastic cups depending on the size of your cups pour about 3-5 oz of the tequila mix.
---There are 2 methods to insert the stick: 3a or 3b---
3a. Cover all the cups with aluminum. Take the apple sticks and poke a hole trough the aluminum. It acts a stabilizer to hold up the stick in the center. Freeze for a minimum of 5 hours (best if overnight).
----OR----
3b. You can freeze for about 2 hours or until the mixture starts to solidify to hold a stick upright.
Insert popsicle sticks and finish freezing popsicles.
4. When ready to eat/lick, just squeeze the sides and it should pop right out.
----OR----
3b. You can freeze for about 2 hours or until the mixture starts to solidify to hold a stick upright.
Insert popsicle sticks and finish freezing popsicles.
4. When ready to eat/lick, just squeeze the sides and it should pop right out.
Just make sure you keep out of the reach of children! ;) How many licks will it take to get you tipsy? DIY terrarium in this Mexican-inspired libation glass... tutorial to come.
Leave comments below!
sabrina xo.
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