When reviewing Clyde May’s Whiskey it was apparent that the apple flavor profile of the whiskey would lend itself perfectly to creating a fruity cocktail. The folks at Clyde May’s in conjunction with People’s Pops took that concept to the next level and perfected it with booze infused popsicles. I was able to sample an Old Fashioned, Alabama Orchard and an Alabama Mule. They were all boozy and delicious, People’s Pops provided the recipe for the Alabama Mule popsicle so try it for yourself and enjoy:
11 ounces or 3/4 of a pound of fresh rhubarb
1.5 cups or 6.5 ounces of fresh blackberries
1/2 cup of sugar
2 dashes of Angostura Bitters
3 fl oz Clyde May’s Whiskey
Combine the ginger, water and sugar in a saucepan. Heat on low until the sugar is dissolved, strain the ginger and let the syrup cool for at least an hour.
Combine one-inch chopped pieces of the most tender parts of the rhubarb in a pan and cover with water so the rhubarb doesn’t burn. Cook the mixture on medium until the rhubarb starts to break down into a soupy consistency, let it cool completely.
Puree the ginger syrup, rhubarb and blackberries in a blender or food processor. Add the bitters and Clyde May’s to the mixture and freeze in molds for 4 – 6 hours.
Thanks to Clyde May’s and People’s Pops for the boozy popsicle Saturday!