Yesterday I was feeling a little warm and said to myself “Man, I could really go for a popsicle right now.” I actually said it to my dog and she gave me a very approving look, so I dug out my little popsicle molds and perused the kitchen for a refreshing liquid to freeze in said pop molds.
Limeade. Ok cool….nah. Then I was all like, F- it I’m putting tequila in this. And Aperol sounds good because why not? No one is here. I’m free to ‘test’ (aka day drink) for blogging purposes. Um, YUM. I think the sweet/sour/bitter/citrus combo produced a pretty banging popsicle.
I present you with my Lime Tequila Aperol Boozesicle because I couldn’t think of a more clever name.
This makes 4 standard sized popsicles.
2 cups Limeade – (I used Simply Limeade)
4 tbsp tequila blanco (silver, plata, white, platinum)
2 tbsp Aperol
Combine, pour in molds, and freeze for at least 4 hours.
I can’t get enough.
Quick tip: If you’re using wooden sticks, don’t put the sticks in until the pops are partially frozen, after about an hour in the freezer.
Quick tip 2: If you don’t have a popsicle mold you can use dixie cups and peel off the paper after freezing.
This post was made possible by our friends at Campari.
Happy New Year, guys! I gained a lot of weight over the holidays. I’m talking the weight of a toddler. No fucks were given about what I shoved in my mouth from October 1st to January 1st. So guess what I’m doing? Low carbing. I know, I know. Save me the lecture about dieting. Listen, I have to be a bridesmaid in wedding in less than 4 months and I already bought the damn dress. I need it to fit or I’m totally screwed. Anyway, low carbing hasn’t sucked as bad as I remember. I mean I WAS a strict vegetarian back when I did it years ago, that probably had a lot to do with it. My husband and I are both way better at cooking than we were back then too. That helps. Luckily we have recipes that we eat year round that just happen to be low carb. I’m a major nosher so I usually whip up appetizer type things to nibble on while I cook or watch movies.
This is one of my favorites. I like to serve these with a glass of nice dry riesling. MmmmMmmm. They are perfect for any occasion from game night to dinner parties.
You can smoke your own salmon if you want but you can also get cold smoked salmon at your grocery store (I get mine at Trader Joes). It’s already smoked and sliced so it’s ready when you are. Look for “smoked” salmon and not “cured” salmon (lox). You’ll also need cream cheese and cucumbers. Peel the cucumber and slice it up. Don’t slice it too thin or it’ll be floppy and won’t hold all the good toppings. 1/4 inch thick is good. Spread a little cream cheese on each slice and top with a piece of salmon. I don’t cut my salmon, I like to break it apart with my hands. It looks prettier. Lay them out on a platter and watch them disappear. NOMNOMNOM.