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6 Tasty Alcoholic Popsicles Recipes (Frozen Cocktails)

6 tasty alcoholic popsicles recipes to get you through the summer. 6 classic cocktails; the strawberry daiquiri, mojito, piña colada, Cuba libre, mai tai and Long Island iced tea to give you a wide range of different flavors. All are cocktails you may order on a beach bar in the Caribbean or Miami, but they all offer something different. Fruity, creamy, fresh or caramel, I’m sure you will find your new favorite alcoholic popsicles here!

 

6 different popsicles laying on a vintage tiled countertop.

 

It’s easy to make spiked popsicles or frozen cocktails, but there are some things to consider when freezing alcoholic drinks and so I will go through all that. These alcohol popsicles recipes are based on a popsicle mold that fits 600ml of liquid. That is a little over 2.5 cups. If you have anything leftover, simply drink it and call it payment for all your ‘hard work’ making alcoholic popsicles. 

 

If you have larger popsicle molds, you obviously would need to increase the ratios. And yes, you eat the strained strawberry pulp as well! What’s better than a boozy little strawberry kick in the afternoon.

 

Alcohol ratio when freezing

 

1 part alcohol to 5 parts non-alcohol is a safe bet when you want a boozy popsicle that actually holds its shape. However, if you use ice pop bags, you can up the alcoholic level because it will not spill all over your beautiful sun dress. 

 

The reason why this is important is because alcohol doesn’t freeze. So if you use too much alcohol, it will just be a really cold but liquidy cocktail in a popsicle mold. The worst thing that can happen is that you have to pour it back into a cocktail glass and drink it, oh no… 

 

Ice cream tray with pink strawberry filling.

 

Jokes aside, you can avoid this by just lowering the alcohol content of your favorite cocktails. Some cocktails have little alcohol to begin with and those will naturally taste more like their original drink. However, I was surprised at how boozy these popsicles tasted. Even the Long Island Iced Tea which is super boozy, tasted like the real deal! 

 

So even though you may think it’s too little alcohol, I beg to differ. All of these popsicles are tasty, boozy and resemble their classic cocktail mother. 

 

Frozen is less flavorful

 

Things lose flavor when frozen, so you will need to use more of everything. That means more sugar, more lime juice etc. The liquid itself should be very flavorful when unfrozen, and it will be just perfect once frozen. And I mention simple syrup in many of these cocktails, so for ease I will explain the simple process (get it?).

 

Simple syrup is equal parts sugar and water, stirred together in a saucepan on medium heat until the sugar dissolves. That is much easier to work with than regular sugar when freezing popsicles. Remember that 1 tbsp simple syrup is 1/2 tbsp sugar, so you shouldn’t substitute 1:1. 

 

Frozen Strawberry Daiquiri

 

This frozen strawberry daiquiri popsicle is THE summer popsicle if using the best of the best strawberries! I live near a strawberry village, and whenever they come to town, I realize how much better they are than imported strawberries.

 

I highly recommend going to a farm to purchase strawberries, but of course, we got to make do with what we have got. My point is, delicious strawberries = delicious daiquiri popsicles

 

The flavor of these alcoholic popsicles is in fact quite alcoholic, you can taste the rum quite well, but it’s not overpowering. The sweet, fresh strawberries and zingy lime juice pop and balance everything out perfectly. 

 

A tiled counter-top with red strawberry daiquiri popsicles.

 

Ingredients

  • 100 ml white rum (≈3.5 oz)
  • 100 ml simple syrup (≈3.5 oz)
  • 100 ml lime juice (≈3.5 oz)
  • 300 ml quartered, fresh strawberries (≈10 fl. oz) 

 

Start by adding all the ingredients to a blender and blend until smooth. I add quartered strawberries into the blender until it reaches the 600ml (20 fl. oz) mark. Strain it (please don’t throw the pulp away, just eat it!) and pour into popsicle molds, leaving 1/4 inch of space for the liquid to expand when it freezes. Freeze for at least 8 hours. I add the popsicle sticks about 2 hours after freezing, so it doesn’t sink to the bottom, but I think that depends on your molds if that is needed!

 

Collage on how to make strawberry daiquiri popsicles.

 

Super Fresh Frozen Mojito

 

My favorite summer cocktail of all time, the classic mojito, obviously had to also be in this round-up. In fact, I love it so much that my original recipe for it calls for an entire pitcher because it is so goooood. I also usually make a spin on the classic cocktail (like apricot rosemary gin fizz), but not with mojito. Even though I love ginger mojitos too of course!

 

Nope, I love the clean and fresh flavor of the mojito, and that is also what you get in this frozen mojito popsicle. Sweet, tart and mega fresh! 

 

Several popsicles laying on the counter but focus on mojito popsicle.

 

Ingredients

  • 1/3 cup chopped mint (large handful)
  • 100 ml simple syrup (≈3.5 oz)
  • 100 ml light rum (≈3.5 oz)
  • 250 ml lime juice (1 cup)
  • 150ml club soda (5 oz)

 

Start by muddle mint and simple syrup together in a pitcher. Then combine with the rum, lime juice and club soda. Pour into popsicle molds but hold the mint leaves back. Reserve the mint and reserve a little extra space in the popsicle molds because we will add the mint later. Freeze for 2 hours and then use a popsicle stick to press mint further down into the popsicles, then add the popsicle sticks and freeze until solid, at least 6 more hours. 

 

If you add the mint when pouring the mojito in, the mint leaves will stay on top (which will be the bottom of the popsicles). Which is fine, but I like to distribute it a little more evenly and it’s so easy! 

 

Three images for mojito popsicles in a collage.

 

Frozen Piña Colada

 

What feels more tropical than a piña colada? I think nothing. There’s something special about that sweet and fruity pineapple with the exotic and creamy coconut. Simply add rum and it’s a fabulous cocktail! 

 

These popsicles turned out much creamier than I anticipated, and the pineapple chunks weren’t even icy. Such a delight, especially if you let it thaw just a little bit before biting into it. 

 

A white plate with pale yellow piña colada popsicles.

 

Ingredients

  • 100 ml full-fat coconut cream (≈3.5 oz)
  • 100 ml light rum (≈3.5 oz)
  • 300 ml pineapple juice (10 oz)
  • 1/2 cup small pineapple chunks ((≈100ml)

 

Simply add all the ingredients to your blender and blend until smooth or until a little chunky if you want a few pineapple chunks in them. The pineapple chunks will not turn out icy. Pour into molds but reserve 1/4 inch to leave room for when the liquid freezes. After 2 hours in the freezer, add the popsicle sticks and then freeze until solid. At least 6 more hours. 

 

Collage for piña colada popsicles.

 

Frozen Cuba Libre Popsicles

 

Coke with lime juice and slices of lime is my go-to summer drink when I want something easy and fizzy. However, adding rum and it turns into this beautiful and simple cocktail. In Cuba, they tend to overdo the rum for my delicate senses, but this popsicle is perfect for me. Mostly Coca-Cola and lime juice, but with a little rum to give it that extra kick!

 

Because these popsicles have a lot of water, mostly just flat-out liquid and not thick juices or purees, this turns out a little on the icy side. But you know what? I atually don’t mind and it’s still one of my favorites! 

 

A metal tray with ice cubes, limes and Cuba Libre popsicles.

 

If you don’t want icy posicles, then I suggest trying one of the others here, like the strawberry daiquiri or piña colada. But I still urge you to try this, I’m sure you will love it. Adding more simple syrup to the popsicles could also help to make them more creamy, but then they are – sweeter, of course. 

 

Ingredients

  • 100 ml light rum (≈3.5 oz)
  • 100 ml lime juice (≈3.5 oz)
  • 400 ml Coke (1 2/3 cup)

 

Mix ingredients together and pour into popsicle molds. Reserve at least 1/4 inch of space for the liquid to expand when it freezes. These alcoholic popsicles are particularly refreshing on a sweltering hot day. 

 

Collage for Cuba Libre popsicles.

 

Frozen Fruity Mai Tai

 

Let me just start by saying that this is not the classic Tiki style Mai Tai with orgeat (almond syrup). This is the tropical version you would most likely get when ordering a mai tai at a cocktail bar. The classic Mai Tai actually doesn’t have pineapple juice and grenadine, but rather it’s a rum heavy drink with lime juice and orgeat. 

 

However, I think the fruity Mai Tai works better in alcoholic popsicles and that is what you get here today! It feels like a vacation, with pineapple and orange juice, coconut and grenadine. Just the perfect vacation cocktail if you ask me. 

 

Yellow background with mai tai popsicles and sunflowers.

 

Ingredients

  • 1 cup pineapple juice (250ml)
  • 100 ml orange juice (≈3.5 oz)
  • 100 ml coconut water (≈3.5 oz)
  • 1/3 cup coconut rum (80ml)
  • 1/3 cup dark rum (80ml)
  • 1 tbsp triple sec or Cointreau (15 ml)
  • 2 tbsp grenadine or blackberry syrup (30ml)

 

Mix all ingredients apart from grenadine in a large shaker and pour into the molds. Add a dash of grenadine into each mold afterwards, and it will eventually sink to the bottom (which will be the top). Place in the freezer and add popsicle sticks after 2 hours, and then freeze until solid, at least 6 more hours.

 

Mai tai popsicle collage.

 

Frozen Long Island Iced Tea

 

The Long Island iced tea is my boyfriend’s favorite cocktail, and it is also one of my favorites (but I have too many favorites so it’s harder for me to choose). The Long Island iced tea is suuper BOOZY. And because of the high alcohol content in a regular Long Island iced tea, I had to cheat a little and added actual iced tea as the body of the drink.

 

I used a sweetened peach iced tea, just store bought, but you could use homemade too, for example this ginger lemon iced tea! And also just plain black tea. It really does taste like a Long Island iced tea, so don’t worry about the taste of it. 

 

Close-up of a Long Island Iced Tea with a small lime garnish.

 

Ingredients

  • 1 tbsp + 1 tsp each of vodka, light rum, triple sec (e.g. Cointreau), gin and tequila. 100ml in total.
  • 100 ml lemon juice (≈3.5 oz)
  • 100 ml simple syrup (≈3.5 oz)
  • 200 ml black iced tea (≈7 oz)
  • 100 ml Coke (≈3.5 oz)

 

Mix all ingredients together and pour into popsicle molds. Leave a little extra room for the liquid to expand. Freeze and after 2 hours, add in the popsicle sticks. Then freeze until solid, at least 6 more hours.

 

Three images in a collage for Long Island Iced Tea popsicles.

 

Which would you start with and do you think I’m missing anything important? I love creating alcoholic popsicles so don’t hesitate to request a recipe. And if you want something non-alcoholic, I’m of course listening to that too! I have some in the works, so maybe you will see one of them soon. 

 

Enjoy!

 

Did you like these boozy popsicles? Here’s more summery cocktails I think you will like:

 

 

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year. 

 

 

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6 different popsicles laying on a vintage tiled countertop.

6 Tasty Alcoholic Popsicles Recipes (Frozen Cocktails)

Yield: 6 x 8 popsicles
Prep Time: 15 minutes
Additional Time: 8 hours
Total Time: 8 hours 15 minutes

6 tasty alcoholic popsicles recipes perfect for the summer. Fruity, creamy, fresh or caramel, I'm sure you will find your new favorite popsicles here!

Ingredients

Frozen Strawberry Daiquiri Popsicles

  • 100 ml white rum (≈3.5 oz)
  • 100 ml simple syrup (≈3.5 oz)
  • 100 ml lime juice (≈3.5 oz)
  • 300 ml quartered, fresh strawberries (≈10 fl. oz)

Frozen Mojito Popsicles

  • 1/3 cup chopped mint (large handful)
  • 100 ml simple syrup (≈3.5 oz)
  • 100 ml light rum (≈3.5 oz)
  • 250 ml lime juice (1 cup)
  • 150ml club soda (5 oz)

Frozen Piña Colada Popsicles

  • 100 ml full-fat coconut cream (≈3.5 oz)
  • 100 ml light rum (≈3.5 oz)
  • 300 ml pineapple juice (10 oz)
  • 100ml small pineapple chunks ((≈1/2 cup)

Frozen Cuba Libre Popsicles

  • 100 ml light rum (≈3.5 oz)
  • 100 ml lime juice (≈3.5 oz)
  • 400 ml Coke (1 2/3 cup)

Frozen Fruity Mai Tai Popsicles

  • 1 cup pineapple juice (250ml)
  • 100 ml orange juice (≈3.5 oz)
  • 100 ml coconut water (≈3.5 oz)
  • 80ml coconut rum (1/3 cup)
  • 80ml dark rum (1/3 cup)
  • 1 tbsp triple sec or Cointreau (15 ml)
  • 2 tbsp grenadine (30ml)

Frozen Long Island Iced Tea

  • 1 tbsp + 1 tsp (20ml) each of vodka, light rum, triple sec (e.g. Cointreau), gin and tequila. 100ml in total.
  • 100 ml lemon juice (≈3.5 oz)
  • 100 ml simple syrup (≈3.5 oz)
  • 200 ml black iced tea, I like to use peach (≈7 oz)
  • 100 ml Coke (≈3.5 oz)

Instructions

  1. Strawberry Daiquiri: Blend all ingredients together and strain the mixture into popsicle molds, leaving 1/4 inch of space for the liquid to expand. Freeze for 2 hours before adding the popsicle sticks, then freeze until solid, minimum 6 hours.
  2. Mojito: Muddle mint and simple syrup together, before adding all the other ingredients. Give it a mix and then pour it into popsicle molds, but hold back the mint. Reserve the mint. When it has been in the freezer for 2 hours, using a popsicle stick to press the mint leaves further down into the popsicles to evenly distribute them. Insert popsicle sticks and freeze until solid, minimum 6 hours.
  3. Piña Colada: Blend all the ingredients together until smooth or with a few chunks if desired. Pour into popsicle molds, leaving 1/4 inch for expansion. Freeze for 2 hours before adding popsicle sticks.
  4. Cuba Libre: Mix all ingredients together and pour into popsicle molds, leaving ample room for expansion. Freeze for 2 hours before adding popsicle sticks.
  5. Fruity Mai Tai: In a shaker, shake all the ingredients apart from the grenadine. Pour into popsicle molds and add a dash of grenadine to each mold. It will sink to the bottom (which will be the top). Freeze for 2 hours before adding popsicle sticks.
  6. Long Island Iced Tea: Mix all ingredients together and pour into popsicle molds, leaving ample room for expansion. Freeze for 2 hours before adding popsicle sticks.

Notes

I thought it was easier to use ml for these recipes as many of the ratios didn't fit the traditional cups!

Nutrition Information:
Yield: 8 Serving Size: 1 popsicle
Amount Per Serving: Calories: 94Total Fat: 0.1gSaturated Fat: 0gCholesterol: 0mgSodium: 18mgCarbohydrates: 18.2gFiber: 0.5gSugar: 0.7gProtein: 0.3g

Nutrition based on 1 mojito popsicle. Nutrition information isn't always accurate, estimate for informational purposes only.

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