A popsicle containing alcohol that could be kept in the freezer. Since alcohol will not freeze at consumer freezer teperatures, the alcohol needs to be encapsulated in very small volumes( perhaps in a food-grade wax/getatin of some kind that would not dissolve by alcohol, but would rupture when eaten, or dissolve in the stomach) which could then be combined with the mixer of choice and frozen. 1 shot microencapsulated Tequila, 8 oz. Limeade, mix and pour into a popsicle mold, freeze, and there you have a Margarita on a stick!
-- TitaniumZ, Jun 10 2003

make mine a pint.

Youngs waddle dance?
-- po, Jun 10 2003


I thought this was licoricicles. I was very excited, I thought that I had found another licorice lover. Alas and alack! it is not meant to be.

*sniff*
-- ato_de, Jun 10 2003


Yes! {Burp}
-- thecat, Jun 10 2003


anise, anisette, ouzo, pastis, and sambuca...
-- thumbwax, Jun 10 2003


This is baked in parts of Australia, with a couple of products: Liquor Pops and Buzz Blocks. Very difficult to find information on the web, however...
-- waugsqueke, Jun 10 2003


Maybe I am confabulating this, but I seem to recall that when you freeze an alcoholic drink, the ice excludes alcohol, so that the remaining liquid is higher and higher proof - with a lower and lower freeze point. Theoretically it should be possible to seperate beer into pure water and pure alcohol by this method, if you ever were in an emergency and needed to do this.
-- bungston, Jun 10 2003


Stabilize the liquor with Jello, then cool that. It's not a real popsicle, but close.

Also alcohol with eggyolk, sugar and a little milk makes a highly viscous substance that can be chilled below 32F. The recipe calls for 96% (192 proof) alcohol. Those Germans have a good life.
-- kbecker, Jun 10 2003


Jello + Liquor = Bouzo?
-- thecat, Jun 10 2003


We had cider lollies when I was growing up, but that was in Somerset so I accept it probably wasn't normal.
-- hazel, Jun 11 2003


These won't work unless they're mint juleps or saketinis.
-- nratzan, Jun 11 2003


You can't get pure alcohol that way. You can only get 96% alcohol and 4% water. At that point the alcohol and water will freeze together. It works the same when you heat it up.
-- melink14, Jan 03 2004


didn't they freeze beer on "the drew carey show"? lewis and oswald seemed to love the idea.
-- mjoy0, Jan 03 2005


I just had this idea! So naturally, I am compelled to bun it.
-- nihilo, Jun 13 2006


//Jello + Liquor = Bouzo?//
Incorrect
Jello + Liquor = Party
-- methinksnot, Jun 14 2006


[bungston] That is originally what Ice Beer was. You drop the tempurature of your brew so that it starts freezing, then skim off and discard the ice. Concentrates the flavor and raises the proof.
-- Galbinus_Caeli, Jun 14 2006


The only real time you want a ice-lolly is when its a hot day and you need the refreshment. So drinking in the sun? Not a good idea.
-- shinobi, Jun 16 2006


You're kidding, right [shinobi]? If everyone listened to you, all the beer gardens in Bavaria would go outa biz (although, admittedly, they do have some shade).
-- squeak, Jun 16 2006


it seems by reading the comments here that no one's beer has ever frozen accidentally. In the winter, when temperatures go anywhere below about 10 F (-12 C) beer will commonly freeze. This is not fun, it's annoying.
-- akgeo, Jun 16 2006



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