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
- 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.
- 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)