After a run to the store for frozen-pop molds, juice and fruit, and a little research into the freezing properties of hard liquor, I had molds full of goodness in the deep freeze.
Late last year, my husband and I joined the ranks of the mortgage-bound. With our purchase of a house, we traded our status as lackadaisical renters for that of homeowners, regarding the invasive shoots of bamboo at the back fence with a gimlet eye, believing each one an existential threat. For decades a committed tree-hugger, I’m now forced to admit that Cersei Lannister greets her royal children’s fiancees with more warmth than I greet these graceful stalks of green.
Watching them come to an almost cartoonish screeching halt at the ice-cream truck, I had a vivid sense-memory of being that age: standing in late-afternoon light with friends, smelling the new-mown grass and melting blacktop, licking off the sticky trickle of popsicle syrup melting down my arm. My personal favorite, probably for its absurdity, was the Gin & Tonicsicle. A G&T is a classically adult tipple, and finding a way to put its flavors into a frozen novelty appealed to me. I was concerned that the flavor of the gin would get lost, given how little I could use and still get a reliable freeze, but I got an assist from a line of sodas called Dry, which makes a juniper berry variation that suggested the notes of gin without diminishing the syrup’s freeze capacity.
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