Beergarita Popsicles with Smoky Chile Salt
Submitted for the approval of the Midnight Society, we call this story: that time you got drunk on popsicles.
Long Neck Ritas (a la Amy Sedaris) have been a long-time staple in our irresponsible summer drinking roster. They’re sweet and boozy and dirt, dirt cheap. Turning them into a popsicle seems like a natural step of leveling up our summer-evening-porch-hangs-game.
Because it’s basically nothing but sugar and alcohol, we had to tinker with the original recipe to make them freeze. By replacing a can of beer with good old H20, and cutting out the orange liqueur, the normally slushy concoction forms a solid (albeit quick melting) ice.
It’s worth reiterating that these suckers pack a punch. With roughly one shot of tequila per pop, don’t eat them while you’re driving and stuff. Okay? O-kay.
- 12 oz Frozen Limeade
- 12 oz Cheap-o Light-Colored Beer
- 12 oz Tequila
- 12 oz H20
- Popsicle Mold
- Popsicle Sticks
Serves: depends on the size of your Popsicle mold. Ours are 4oz— so we always get 12 perfect pops.
Mix it all together and and freeze it. It’s decidedly not rocket surgery, and (depending on how cold your Beer and Limeade were) should take about 2 hours to freeze.
Sprinkle with Smoky Chile Salt (or, you know, some Tajín) right before serving.
Smoky Chile Salt
- 2 tbsp coarse Kosher Salt
- 1 tsp Smoked Paprika
- ¼ tsp Cayenne Pepper
(originally supposed to be part of the flawless Billy Green of Wit & Vinegar's Popsicle Week but we’re bad at deadlines <3 <3)