When it comes to summer, there is grilling and drinking. Spiked seltzers are in right now and these Rhubarb Seltzer poptails have a hand in the game. The one thing I like about the spiked seltzers out there is that they are light and refreshing. Beyond the seltzer body is a slight hint of whatever flavor or fruit infusion and of course alcohol.
To make this recipe, I had to deconstruct it from my adventures and observations as stated above. To make it unique, I went with rhubarb, a stalk fruit that’s the star of the spring/summer. Usually when you see rhubarb of any sort it is in some form of a baked good.
Making this poptail is very easy. The main piece is making the rhubarb juice which can be made ahead of time. This is done by simmering chopped up rhubarb in water for a couple minutes and straining it after. I sweetened it with splenda but you can also go with honey, maple or sugar while it is still warm.
To make the actual poptails, I added added some of the rhubarb juice to a cocktail shaker and some vodka. Next I shook it until combined and filled a popsicle mold halfway. To get the different contrast, I froze it partially then slid in the popsicle sticks. Next I stirred some lemon seltzer, vodka, and topped off the popsicle molds.
Rhubarb Seltzer Poptail
Cocktail in a popsicle form with rhubarb juice, seltzer and spiked with vodka
- popsicle mold
- 2 cups rhubarb (chopped)
- 1½-2 cups water
- 2-3 splenda or sweetener (honey, sugar, maple syrup)
- 2 slices lemon
- ¾ cup lemon seltzer or any seltzer
- 3-4 oz vodka
Add the chopped rhubarb and water to a saucepan and bring to a simmer for about 15 minutes. Sweeten with splenda and leave covered for a few minutes. Strain the liquid from the saucepan into a mason jar or any jar, allow to cool store in the refrigerator until ready to use. Be sure to use a spoon to press out the liquid from the rhubarb pulp to get all the flavors and color. This should yield about 2 cups but you only need about 1 cup for this recipe.
When you are ready to make the poptail. Add about ¾ to 1 cup of rhubarb juice to a cocktail shaker, 2 oz of vodka and shake until combined. Fill the popsicle mold about halfway and freeze for about 2 hours. At this point you will want to add your popsicle sticks, before it completely freezes. Let it freeze for another hour then add about ¾ cup of seltzer to the shaker, the remaining vodka and stir gently until combined. Fill up the molds and freeze for another 2-3 hours or overnight. This can always be made days ahead.
To release the poptails from the molds, run warm water around the exterior or allow to sit at room temperature for 10 to 15 minutes. frequently check to see if it easily slides out . Enjoy this treat on a hot summer day or serve this to your guest at your pool party.
