+
0 (0)

Alcoholic, Desserts, Drinks

Manhattan popsicles

Manhattan popsicles
Anne Cusack/Los Angeles Times

Those of us who love cocktails spend a lot of time thinking about how to drink more of them, often in ways that are more imaginative than just ordering the same drink at the same bar all the time. We ... Read more

Total time: 15 minutes, plus freezing time | Makes about 12 (3-ounce)popsicles
  • 1 (.13-ounce) cherry Kool-Aid packet
  • 1 quart water
  • 1 cup sugar
  • 5 ounces rye whiskey
  • 1 ounce sweet vermouth
  • Several dashes bitters
  • Maraschino cherries (stemless), for garnish

Step 1Combine the Kool-Aid base, water and sugar in a large non-reactive saucepan, and gently warm the mixture over low heat, stirring constantly, just until the cherry powder and sugar are dissolved. Remove from heat. Stir in the whiskey, vermouth and bitters. Place a maraschino cherry in each mold, then pour over some of the mixture, leaving about a half-inch of space at the top. Place the lid on the molds and fit each with a wooden stick. Freeze until solid, 3 to 4 hours. Remove the popsicles, run the molds briefly under warm water to loosen, then pull the popsicles from the molds. Wrap the popsicles in plastic wrap and freeze if not serving immediately. The frozen popsicles will keep 1 to 2 weeks.


HAVE YOU TRIED


République's chocolate fondant cake
République's chocolate fondant cake

Hanukkah kubanah with fig jam (pull-apart Middle Eastern bread)
Hanukkah kubanah with fig jam (pull-apart Middle Eas...

Asparagus with hazelnuts and seasoned currants
Asparagus with hazelnuts and seasoned currants

Shooter's sandwich
Shooter's sandwich

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Alcoholic

Brandy-glazed pears
IPA-lada
Warm shrimp cocktail with mescal
Cranberry sauce with apple flavors