Many things were learned when playing around with these popsicles, but the main one is this: the LN2 freezing process actually distils your alcohol further, making it even more strong and boozy tasting. I tried out the original "bourbonsicle" and it was almost unpalatable because of how strong it became (sorry Gramps...). "Shotsicles" were a no go. So when making your own cocktails, mix them weak.



If you want to try a drink with carbonation, know that this freezing process will take out all those bubbles. Frozen beer becomes flat, and champagne turns to wine. Consider yourself warned if you're aching for a rum and coke.



Lastly, when freezing these cocktails, be sure to having them well-mixed. Everything freezes at a different times, and this will ensure your pops not only freeze completely, but also come out tasting good.









After many different drink experiments, these are the ones we found worked best: White Russians (tasted like ice cream - delicious!), and Margaritas (the ultimate frozen margarita). We even served these Margarita pops rolled in a bit of salt. We also played around by skewering some things on the popsicle stick: strawberries for our champagne pops, olives for the martinis, etc.



So what drinks will you try?





