Let’s beat the summer heat! Chill out with a refreshing raspberry mint poptail, because it’s boozy, tart and sweet and at the same time the best way to cool a cocktail.
When we first moved to Atlanta I spend a lot of time driving from one hardware store to the other, I guess that comes with every renovation. On my way there I used to stuck in traffic in front of a huge, deserted building. It was not nice to look at and I always wondered why this property was going to waste. A few years fast forward it’s back to his former and even a step further beauty with loft-style apartments, retailers, and a food hall. I am talking about Ponce City Market, it really came a long way.
A few weeks ago Mr. F and I stopped by for dinner. And for dessert, we treated ourselves to a poptail at king of pops (my favorite popsicle dealer). If you want to put it simply, a poptail is a cocktail with a popsicle. The genius idea behind that is not to water down your drink with melting ice cubes instead cooling your cocktail with popsicles and adding more fruity goodness with every melting drop.
raspberry mint poptail
There are no limits in regards to flavor combinations, just now I am really liking berries mixed with herbs. I picked raspberries and mint and I am glad I did, but strawberry and basil is also a classic one. This recipe for raspberry mint poptail starts out a bit sour due the lemon juice and gets sweeter while the popsicle is melting. This is the grown-up version however, you can easily make it kid-friendly by omitting the vodka or wait until their bedtime to snitch their ice pops (at your own risk).
- for the raspberry-mint syrup
- 150 g / 5¼ oz. raspberries
- 10 mint leaves
- 100 g / ½ cup granulated sugar
- 125 ml / ½ cup water
- for the raspberry-mint poptail
- 60 ml/ 2 oz. vodka
- 30 ml / 1 oz. raspberry-mint syrup
- 20 ml / 0.75 oz. lemon juice
- 1 raspberry flavored ice pop
- mint leaves for garnish
- For the raspberry-mint syrup: in a saucepan over medium-high heat, bring raspberries, mint leaves, sugar, and water to a boil. Turn the heat to low, cook for 5 minutes, stir well and mash them a bit so the raspberries will break down. Remove from the heat and let cool, then strain and discard the raspberry seeds and mint leaves. This can be made a few days ahead.
- For the raspberry-mint poptail: pour vodka, raspberry-mint syrup, and lemon juice into a glass and stir well. Add the raspberry ice popsicle and garnish with mint leaves.