Ice Pops Gone Tipsy

We asked some of Boston’s bartenders, cocktail connoisseurs, and foodies to send us recipes for ice pops for grown-ups — because al fresco beverage consumption shouldn’t be the only leisurely way to keep cool this summer.

Please note: All of these recipes call for a trusty ice pop mold. If you don’t already have one on hand, here are a few do-it-yourself options for makeshift molds that we dug up with a simple search: mini baking tins, vacuum seal bags, plastic cylindrical containers with their lids, ice cube trays with tooth picks (if you’re really desperate), and, of course, Dixie cups.

1 pound of strawberries, hulled

6 large basil leaves

½ cup red wine

Splash orange flavored liquor

4 tablespoons simple syrup

Combine all ingredients in a blender and process to puree. Pour into your mold of choice. Freeze until liquid is completely firm. –Katie Barszcz, The Skinny Beet

1 ounce Campari

¼ ounce rosemary simple syrup

Freshly squeezed orange juice

Trimmed rosemary sprigs

Combine first two ingredients in popsicle mold. Fill the remainder with orange juice, leaving room for expansion upon freezing. Insert a rosemary sprig in center of each mold. Freeze for no less than four hours. –Adam Grushey, Dramshop Hospitality

¾ ounce Hirsch Canadian Rye

½ ounce Belle de Brillet

1 ½ ounces lemon juice

2 ounces mint simple syrup

2 ounces water

Mix and pour into a popsicle mold. Freeze overnight. –Manny Gonzales, Saloon

1 ounce Mejor Reposado Tequila

½ ounce Belle de Brillet

2½ ounces salted mint simple syrup

2 ounces lemon juice

2 ounces water

Muddled cucumber

Quick squeeze of sriracha

Mix, double strain, and pour into a popsicle mold. Freeze overnight. –Manny Gonzales, Saloon

The pulp from 1 passion fruit

1/2 mango

2 teaspoons of gin

3 tablespoons flat tonic water

6 tablespoons simple syrup

Combine all ingredients in a blender and process to puree. Pour into ice pop molds. Freeze until liquid is completely firm. –Katie Barszcz, The Skinny Beet

2 ounces of Aperol

¾ ounce lime juice

¾ ounce simple syrup

Combine all ingredients and freeze. –Josh Childs, Silvertone and Trina’s Starlite Lounge

2 quarts simple syrup

1 tablespoon ground ginger

1 cup fruit puree (peach, blueberry, or raspberry work well)

1 cup wheatgrass juice

Mix all ingredients together. Place in molds and freeze. Pops can be molded in standard size or tall shot glasses with sticks placed in before freezing. Serve in 4 ounces of prosecco. –Ali Bader, The Revere

2 cups coconut milk

1 bottle of Hakushika Junmai Daiginjo sake

¼ cup Kings Ginger Liqueur

4 ounces lemongrass syrup

Combine all ingredients in a large mixing bowl. Blend together and pour into a popsicle mold. Freeze overnight. –Mike Paquette, The Urban Grape

1 pound strawberries, washed and hulled

6 large mint leaves

4 tablespoons elderflower liquor (such as St. Germain)

Splash of vodka

5 tablespoons simple syrup

Combine all ingredients in a blender and process to puree. Pour into molds. Freeze until liquid is completely firm. –Katie Barszcz, The Skinny Beet