Food & Drink

How to Turn Tiki Drinks into Frozen Polynesian Pops

Tiki drinks and popsicles have a lot in common: Both are ultra-refreshing on a hot day. Both are best when made with fresh fruit. And both are bright and colorful. So it only feels natural to combine the two into one chilly treat: tiki pops.

But it’s not as simple and dumping the contents of your tiki mug into a popsicle mold. Tiki drinks’ notoriously high ABV levels make them a challenge to freeze. So we adjusted three classic tiki recipes accordingly, bringing down the booze without sacrificing any classic flavors. Here, how to transform three tropical drinks into frozen, lickable tiki totems.

Note: Add water to fill out any empty space in the popsicle molds before freezing.

Painkiller

Like an edible, boozy ice pack, this frozen Painkiller will ease your worst malady. Coconut cream gives it a buttery sweetness, while pineapple juice and orange juice bring some fruity acidity.

How to Make It:
Combine .5 oz light rum, 1.5 oz pineapple juice, .5 oz orange juice and .5 oz coconut cream. Pour the mix into a popsicle mold and freeze. For an extra hit of tropical goodness, sprinkle small bits of pineapple into the pop.

Blue Hawaii

One of the best parts of eating a popsicle is the funky color it turns your tongue, and this Blue Hawaii popsicle will certainly do the trick. Cutting the rum in the recipe down to just .25 oz helps this popsicle set, but keeping the blue curaçao relatively high ensures a beautiful azure hue.

How to Make It:
Combine .25 oz white rum, .5 oz blue curaçao, 1.5 oz pineapple juice, .25 oz lemon juice and .25 oz lime juice. Pour the mix into a popsicle mold and freeze.

Dr. Funk

The good doctor comes alive in bright red popsicle glory thanks to a healthy dose of grenadine. A dash of absinthe, white rum and lime juice means the pop’s flavors are as vibrant as its color.

How to Make It:
Combine .5 oz white rum, 1 tsp absinthe, .5 oz grenadine and .75 oz lime juice. Pour the mix into a popsicle mold and freeze.