Hellooooo summer! And helloooo booze-inspired treats to cool down with. Because I don’t know about you, but it has been sweltering hot here. And what better than a cocktail in frozen form to sip on…err lick…in the sunny afternoon?

And everyone’s new favorite cocktail seems to be the Moscow Mule. Honestly the trendy copper mug probably has a lot to do with it. But my adoration of ginger makes me happy that I now know about this delicious drink. (Even better? Throw in tequila instead of vodka for an Aztec Mule!)

And now you might be thinking “hmmm what’s up with your love of ginger?”. Well I would love to throw it back to my candied ginger post to help explain it all.

Repeat after me: Zingerone. Zing-er-one. Zingerone is the name of a compound in cooked ginger. It’s what makes that tingly sensation on your tongue. I’m going to go full-on geek right now and give you the technical name! Chemesthesis. I swear that’s the last big word! Chemesthesis is that feeling you get when you eat a chili pepper or swish with mouth wash.

You have receptors all over your body that are responsible for detecting pain, temperature, and touch. Zingerone is one of the compounds that sets off those sensations. And if you love minty gum or spice, you know that chemesthetic sensations can add another fantastic layer in your food. So of course feel free to sprinkle candied ginger in everything! It’s pretty special.

So hooray for ginger! Not just candied ginger–ginger beer! And let’s celebrate it. With booze. And popsicles. That’s it–short and sweet. Happy Wednesday! Sound good? Okay go!

Moscow Mule Popsicles

Adapted from The New Potato

Makes 6 small-ish popsicles

1 cup Ginger Beer (I recommend Not Your Father’s Ginger Ale)

1 tablespoon fresh lime juice

1 teaspoon simple syrup

¼ cup vodka

Candied ginger (optional)

For assembly:

6 small plastic dixie cups

Straws

Tape

1. Stir together the ginger beer, lime juice, simple syrup, and vodka.
2. If using, place a few small pieces of candied ginger in the bottom of the dixie cups. Pour the popsicle mixture from step one into the cups on top of the ginger, dividing among the six cups.
3. Place a straw in the middle of the cup at the bottom—straight up. Take a strip of tape and place it across the top of the dixie cup sticking the middle of the tape strip to the straw in order to keep it in place. Use another strip on the other side of the straw if necessary.
4. Carefully place the popsicles in the freezer for at least 8 hours or overnight.
5. When ready to enjoy, take the tape off of the cup and remove the popsicle. The alcohol should make the popsicle soft enough to easily remove.