Poptails! Cocktail popsicles you can make yourself. Aaaahhh.
on 06/07/12 at 4:08 pmBooze News
My favorite classic margarita is the “Topolo,” which is served at Rick Bayless’ Topolobampo restaurant in Chicago. It is properly shaken and served in an appropriately small martini glass. I can’t stand trying to drink out of stemmed glasses that are too big for my mouth. I end up drenched in my drink instead of quenching my thirst!
When the bartender is perfectly on point, I can see tiny ice crystals in the shimmering liquid. Catching a few icy sips before the crystals melt is my perfect prescription to unwind. That first sip is always the best as the balance of ice cold and tart freshly squeezed lime juice, sweet orange liqueur and robust tequila join to make a refreshing and relaxing libation.
I know people drink them all year long but to me, a well-made margarita is a hot weather cocktail. Summer also is the only time of year (I think) a frozen margarita takes the lead in the great shaken vs. frozen debate.
The frozen margarita has taken repeated hits from professional bartenders and cocktail connoisseurs. But I don’t understand why. I consider the frozen versions to live in their own separate (and fun!) category. We have all kinds of grades of beer, wine, steaks, etc. Why not different margaritas for different occasions?
This summer, I decided to make my own version of the Topolo margarita and — since I love the icy coolness — freeze it in fun frozen pop molds to make a decidedly adult cocktail treat. I called it a “poptail.”