Move over ice cream trucks and paleteros.
This summer we’re swooning at the thought of Hotel Valencia Riverwalk‘s grown-up “poptails,” a merger of ice-cold frozen pops and luscious cocktails. These pop-ular warm weather treats make their return to the Alamo City on June 1, and they’ll be on offer at the hotel until September 15, 2018. In tribute, the upscale downtown boutique hotel is featuring “Summer Poptails” overnight getaway packages. They’ve also got a special June 7th event for locals who want to sample the drinks along with a little Spanish guitar music and snacks.
But you don’t have to wait until June starts to indulge in these ice-cold goodies, friends. Thanks to the Hotel Valencia Riverwalk team, we’ve got drink recipes that will leave you feeling refreshed and ready for the good ol’ summertime. Once you’ve mastered the technique described below, don’t hesitate to mix and match the boozy popsicles with other beverages. We’d love to hear what fresh pairings you craft at home.
Cheers!
Watermelon Margarita
Yield: One drink
Ingredients
1.5 oz. blanco tequila of your choice
3 oz. margarita mix
Method
Shake ingredients with ice and strain into a rocks glass filled three quarters with ice. Serve with a watermelon popsicle (see below).
Watermelon Popsicle
Yield: One tray of popsicles
Ingredients
3 oz. DeKuyper Watermelon Pucker
7 oz. water
7 oz. watermelon juice
1.5 oz. lemon juice
1.5 oz. simple syrup
1.25 oz. vodka of your choice
0.5 oz. lime juice
0.5 oz. simple syrup
0.25 oz. grenadine
Method
Mix all ingredients and transfer into popsicle molds filled ¾ and freeze.
Blood Orange-Mango Popsicle with Champagne
Yield: One tray of popsicles
Ingredients
2 oz. Solerno Blood Orange Liquor
2 oz. Mango Schnapps
10 oz. orange juice
5 oz. water (freezing agent)
Method
Mix all ingredients and transfer into popsicle molds filled ¾ and freeze. Once frozen, put in champagne coupe. Add your choice of sparkling wine or Champagne.
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