Boozy Popsicles 2 Ways

Boozy popsicles…what says summer more? What says Labor Day weekend more? Ron Carey – the beverage director and Sommelier at Los Angeles’ Simbal – has been making things like Pinot Noir Popsicles in Prosecco, and we’ve been noticing. He gave us two ways to do boozy popsicles, one being house-made red wine popsicles and the other being Cinnamon-Peach and Bourbon popsicles. If you didn’t love today’s post about all the things to do this weekend that aren’t day drinking, this just might be the alternative for you…


House-Made Red Wine Popsicle Resting in La Jara Prosecco (Certified Bio-Dynamic Prosecco)


16oz   Strawberries

4oz     Demerara syrup

6-7oz  California Pinot Noir to taste

1.5-2   Tbs Balsamic Vinegar to taste


Puree ingredients slightly chunky, pour into 3 oz popsicle molds, (Optional: Add additional small diced chunks of berries).

 Freeze over night

 In a wine glass, add 2-3 oz prosecco or beverage of choice, dip popsicle.


Cinnamon, Peach & Bourbon Popsicles


1 1/2 lb Ripe yellow peaches

6-8 oz House-made peach simple syrup

3 oz Bourbon

2 Tablespoons fresh lemon juice

1 Tablespoon grated cinnamon


Puree peaches & lemon juice

Add peach syrup, bourbon, and cinnamon to taste

Pour into 3oz molds

Freeze over night

Serve in wine glass with 2-3 oz of a nice Amontillado Sherry or Prosecco, dip in the popsicle. Or serve in a wine glass filled about 1/3 way up with crushed ice mixed heavily with chopped mint & add 0.5 oz bourbon, set peach popsicle on top. Little fun play on a Mint Julep.

Also see these 21 other DIY popsicle recipes, and click here for a three amazing rosé recipes.