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  • Celine Bossart

Your New Summer Obsession: Boozy Popsicles

There’s nothing better than an ice cold cocktail on a hot summer day—that is, of course, unless the cocktail itself is frozen solid and served on a stick. Here’s everything you need to know about making the perfect Gin Lane 1751 poptail time and time again. Disclaimer: you’ll be an absolute hit at pool parties.



  1. Alcoholic-to-Non-Alcoholic Ingredient Ratio First things first—it’s imperative to acknowledge that alcohol itself freezes at a much lower temperature than non-alcoholic ingredients, so the idea in creating a boozy popsicle that doesn’t immediately melt is to ensure that your recipe doesn’t contain too much gin, but just enough to let you know it’s there. In general, a good ratio to follow is between four and five parts non-alcoholic ingredients (e.g. juice, dairy or dairy alternatives, and sweetening agents). Just keep in mind that the higher the quantity of non-alcoholic components, the more solid the poptail. You can play around with flavors using our failsafe template below.

  2. Perfect Poptail Recipe Template -1 part Gin Lane 1751 gin (this can be split with other alcoholic ingredients, such as vermouths, cordials, bitters, amari, etc.) -4 to 5 parts non-alcoholic ingredients, split between juice, dairy or dairy alternatives (optional), and sweetening agents such as simple syrup, maple, agave, or other syrups With gin as your base, there’s plenty of room for experimentation given the complex botanicals in each of our expressions. Our classic London Dry is perhaps the most versatile of them all, a clean canvas of juniper, citrus, and earthy spice—try pairing this with citrus and nods to classic gin cocktails such as lemon, lime, honey, raspberry, and more. Our Victoria Pink gin is more baking spice-forward, thanks to the addition of Angostura bitters, so try pairing it up with tropical flavors for a summery British Royal Navy-approved batch of poptails; our crystal-clear Old Tom gin is rounder and sweeter than its sister gins and is also quite versatile, but you’ll want to dial down your recipe’s sweetening components to account for the increased sugar in the gin itself. In terms of vessels, you can use any popsicle mold and sticks you please.

  3. Poptails 2.0: The In-Glass Serve Let’s say you’re making a Pink 75-inspired poptail. Including effervescent ingredients in the popsicle itself isn’t ideal, as the bubbles won’t maintain their integrity during the freezing process. The solution to this is serving your poptail in a glass of sparkling wine. You’ll thank us later.