What’s better than a fresh summer cocktail? A cocktail frozen into a popsicle! Art in the Age makes a line of organic craft spirits that blend perfectly with some of the season’s most delicious and vibrant fruits and herbs, and we’ve used them to create some incredible boozy popsicles. Mix up some of the recipes below for your next garden party, BBQ or backyard hangout.


Snap Spiced Coconut Popsicles  


— 3 tablespoons Art in the Age SNAP Liqueur

— 3 1/2 cups coconut milk

— 1/2 cup toasted coconut

— 1/2 cups + 2 tbsp organic cane sugar

In a mixing bowl combine the coconut milk, toasted coconut, sugar and SNAP. Whisk to combine and dissolve the sugar. Pour mixture into the ice pop molds and freeze for 1 hour before inserting the sticks. Insert the sticks and then allow to freeze for 4 hours or until solid.


Root Mint Julep Popsicles


— 1/3 cup Art in the Age ROOT

— 2 1/2 cups water

— 1 cup demerara sugar

— 1 cup mint

Add sugar and water to a medium pot over medium-low heat and stir until the sugar completely dissolves. Once the sugar has dissolved, turn off the heat and add in fresh mint. Lightly muddle the mint with a muddler or wooden spoon. Let this steep until the mixture has cooled to room temperature (about 45 minutes). Once it has cooled, strain through a fine mesh strainer. Add in the ROOT and stir to combine. Then pour into your popsicle molds. Place this in the freezer and check back after 45 minutes (or longer depending on the temperature of your freezer) and add in the popsicle sticks. Keep in the freezer until frozen solid.


SAGE Cucumber Ginger Basil Popsicles


— 2 ounces Art in the Age SAGE liquor

— 1 large cucumber

— 2 limes

— 2 ounces simple syrup

— 1 cup Reed’s ginger beer

In a blender, combine the cucumber, the juice from two limes, simple syrup, ginger beer and SAGE. Blend this until the mixture is smooth. Then, pour the mixture into the popsicle molds and let it sit for 1-2 hours until the pops are solid enough to hold popsicle sticks. Freeze for 10-12 hours, or until completely solid.


RHUBARB Strawberry Basil Lemonade Popsicles


— ¼ cup Art in the Age RHUBARB Tea

— 1 ½ cups raspberry lemonade

— 1 cup fresh strawberries

— 1 cup sugar

— 1 cup water

— 5 fresh basil leaves

For the basil simple syrup: Combine 1 cup sugar and 1 cup water in a small sauce pan and warm it over medium-high heat until the sugar is dissolved. Remove it from the burner. Add in 5 fresh basil leaves. Once the simple syrup has cooled to room temperature, strain out the basil leaves and transfer it to the refrigerator to cool.

For the popsicles: Combine the 1½ cup raspberry lemonade, the 1¼ cup basil simple syrup and the 1/4 cup RHUBARB Tea into a large bowl. Mix well. Pour the mixture into your popsicle molds. Then drop in the strawberries. Let this sit for 1-2 hours before adding in the popsicle sticks. It needs to be solid enough to hold the stick from sinking to the bottom, but not so hard that it resists going in. Let freeze for 7-10 hours, then enjoy!

Experiment with some frozen cocktail pops of your own, and share your creations in the comments!