Cocktails & Spirits

Spiked Popsicles by Grey Goose Vodka

The folks over at Grey Goose Vodka sure know how to party. Every year, they kick off the summer with a series of (trend-a-licious) parties --

"Summer Soiree Series" -- throughout the country and, more important,

with summer-inspired cocktails.

Tomorrow's the summer solstice and this

year's official launch. We're happy to say that they've gone retro,

tapping into the inner child in all of us. Say hello to the

adult-friendly spiked Popsicle!

We've got your first look at the recipes before they come out. Extremely fun and simple, all you need is a freezer

and the goose juice. But, if you're still too lazy to make them yourself, you can find them exclusively at the Fontainebleau Miami Beach starting tomorrow.

P.S. The Popsicles are especially great for your own summer soiree!

Grey Goose La Poire Frozen Frenchy

Ingredients:
1 oz. Grey Goose La Poire Flavored Vodka
3.75 oz. fresh pineapple juice or puree
.25 oz. pure cane syrup

Mix together ingredients. Pour liquid into a popsicle mold & freeze overnight. Yields 6 popsicles.

Grey Goose L'Orange Orange Dream

Ingredients:
0.75 oz. Grey Goose L'Orange Flavored Vodka
.25 oz. Licor 43 (bright yellow Spanish liqueur)
 4 oz. fresh orange juice

Mix together ingredients. Pour liquid into a popsicle mold and freeze overnight. Yields 6 popsicles.

Grey Goose Le Citron Lemonade Escape

Ingredients:
1 oz. Grey Goose Le Citron Flavored Vodka
5 Raspberries
3.75 oz. fresh lemonade

Muddle raspberries. Mix together ingredients. Pour liquid into a popsicle mold through a strainer (to strain out seeds and pulp) & freeze overnight. Yields 6 popsicles.


Follow Clean Plate Charlie on Facebook and on Twitter: @CleanPlateBPB.

KEEP NEW TIMES BROWARD-PALM BEACH FREE... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Mandy Baca