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A$AP Limeade: A Cocktail / Popsicle For Your Quarantine Summer

Y’all, It’s hot out.

I don’t know about you…but I could use a drink. Or a popsicle. Or both. Quarantine doesn’t judge.  

Now, what I’m not going to do is write a 10-paragraph intro reminiscing about summers in suburban Houston, making popsicles with my family. BUT, I am going to give you the recipe for my all-time favorite patio pounder, and then show you how to math it into something that freezes into the perfect summer treat that has a higher ABV than one of those spiked seltzers.

The original recipe comes from my dear friend and colleague, Griffin Farro, head bartender at Bramble & Hare in Boulder, Colorado.

Griff has been bartending for far longer than you’d expect for a man who doesn’t look or act a day over the age of 17, but one sip of any of his off-the-cuff creations, you know he’s the real deal.

 Plus, he shares his juice boxes.

This particular cocktail ticks all my boxes for a home-bound summer hitter because it is:

  1. Simple. Simple ingredients and proportions make it easy to pare up or down to fit your needs.
  2. Tropical and refreshing, like any good summer drink.
  3. Seriously Sneaky.
  4. Equally delicious and easy to make zero proof for those who don’t drink.

The first step in creating any version of this drink or popsicle is to make Griffin’s coconut-lime cordial.

A$AP Lime Ingredients:

You’ll need:

  • 1 13oz can of unsweetened coconut milk (make sure to use the coconut milk in cans, usually found in the Asian food section of the grocery store, not the coconut milk found with dairy substitutes)
  • 2 ¾ cups lime juice—fresh preferred but bottled will do just fine.
  • 1 ¼ cups granulated sugar
  • 1/4 cup boiling water


A$AP Lime Directions:


In a pitcher, pour the hot water over the sugar and stir to dissolve.  Give your can of coconut milk a quick shake, then add that and the lime to the pitcher, stir it all up, and chill in the fridge. That’s it for the base (I mentioned simple, right?) In an airtight container in the fridge this will keep easily for a week and will freeze for a few months with no problems. It will separate naturally. Its totally fine, just give it a stir.

Now that you have this base cordial, let’s get to drinking!

This is an equal part cocktail built right in your glass or pitcher.

For one drink, just add 2 oz gin and 2 oz of cordial to a rocks glass, top with ice and stir it a couple times to mix.

Go sit yourself on a patio somewhere, and bottoms up!

What’s that? You have a dinner with friends? Mix 2 cups of gin and 2 cups of cordial pour it over ice, that’s enough for 8 standard cocktails.

Hate gin? Cool. It also works with rum, tequila, vodka, and most surprisingly, scotch.

Don’t drink or have little ones?  No worries. Just sub out the gin for some tonic water or pineapple juice.

Feeling fancy? Garnish with a sprig of mint and some fresh grated nutmeg.  (Griffin insists you try it with the nutmeg)

I’m pretty sure I promised popsicles.

There’s a long answer here about how you can find the alcohol percentage of a cocktail by multiplying the volume of alcohol in the drink by the alcohol content and then dividing by the total volume of the mix. To get the cocktail to freeze solid in a standard home freezer, you just dilute everything to under 10% ABV before putting it into popsicle molds. But after having a drink or two, who’s got that kind of momentum?

Barring any super high proof navy strength or grain alcohols, you can make this and pretty much any other cocktail into a popsicle by doing a 4 to 1 ratio of mixer to alcohol.

A$AP Pops

For the A$AP Pops, I used these popsicle molds off Amazon.

Each of these molds holds 3.2 oz of liquid each for 10 pops. That’s 32 oz of total liquid, which is super convenient if you own one of those 4 cup Pyrex measuring cups.

With the 4 to 1 ratio, you’re looking at about a 6.5 oz pour of gin, and the rest will be the cordial.

Mix that bad boy up, distribute evenly in the molds, cover and add your popsicle sticks, and let it sit in the freezer overnight.

Just remember, the alcohol in these will cause them to melt faster than a traditional popsicle so keep them in the freezer until you’re ready to eat them…preferably somewhere by a pool.



Written by Nikki Dembeck

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