Margaladaoma Ice Pops

Kathryn Peetz | Brooklyn, New York

Each year, culminating right around Cinco de Mayo, the drink-o-sphere gets even more saturated with an annual parade of Margaritas, Micheladas and Palomas. But even better than each of these drinks on their own is a mixture of all three—a Margaladaoma, if you will—which is just as delicious frozen into a kicked-up popsicle as it is enjoyed in a glass.

With a frozen Michelada-inspired topper and a fresh grapefruit and tequila center, these adult Otter Pops offer a dose of savory heat by way of Mexican hot sauce and a tart-sweet finish via their candied lime base. They’ll require a bit of freezing time (and an order of flavor ice bags), but are otherwise easy to throw together, proving once again that #margaladaoma might just be the greatest thing to happen on May 5 since the Battle of Puebla.

Ingredients

Yield: 6 flavor ice pops

  • Marga-Oma Base:
  • 10 ounces fresh grapefruit juice (from one large grapefruit)
  • 1 1/2 ounces tequila
  • 2 ounces lime simple syrup (see Editor's Note)
  • 12 dashes Mexican hot sauce, preferably Tapatío or Cholula
  • 2 tablespoons candied lime segments (see Editor's Note)
  • Lada Base:
  • 2 ounces tomato juice
  • 1 ounce Mexican lager, preferably Sol, Corona or Pacifico
  • 1 dash worcestershire sauce
  • 1/4 teaspoon lime simple syrup (see Editor's note)
  • 1 dash Mexican hot sauce, preferably Tapatio or Cholula

Garnish: kosher salt

Directions
  1. Make the marga-oma base: Stir together the grapefruit juice, tequila, lime simple syrup and hot sauce in a 2-cup liquid measuring glass.
  2. Place six 3-ounce flavor ice bags inside a wide mouth glass or jar. Using a small funnel, pour 2 ounces of marga-oma base into each bag.
  3. Divide the candied lime segments evenly between the bags and freeze until the pops are frozen, about 4 hours.
  4. Make the lada base: Stir together the tomato juice, lager, worcestershire sauce, lime simple syrup and hot sauce in a 2-cup liquid measuring glass.
  5. Stand the frozen pops in a wide mouth glass or jar and use a funnel to distribute the mixture evenly between the frozen bags, pouring it over the top of the marga-oma base. Freeze until almost frozen, about 1 hour.
  6. Working one at a time, seal the flavor ice pop bags with a manual heat sealer or with rubber band. Store the pops in the freezer until completely frozen, about 3 hours more.
  7. Trim the tops of the flavor ice bags before serving to remove the extra plastic.
  8. To serve, cut the end off of the red lada base and sprinkle with kosher salt.
Editor's Note

Lime Simple Syrup and Candied Lime Segments:
2 limes
1/2 cup sugar
1/4 cup water
Begin by segmenting the limes: Using a small paring knife, cut the tops and bottoms off of the limes to expose the fruit. Stand one of the limes upright and begin cutting down the sides, working in sections and rotating the lime until all of the white pith and the peel is removed. Holding the lime in one hand, carefully cut along the membranes to remove the segmented lime pieces. Repeat with the second lime. Then, cut each of the lime segments in half.
In a small saucepan bring sugar and water to a simmer, stirring to dissolve sugar. Add lime pieces and simmer for 1 minute. Chill until completely cooled. Strain, reserving candied lime pieces and simple syrup separately.

Special Equipment:
6 three-ounce flavor ice bags (or zipzicle bags).
Manual heat sealer or rubber bands, to seal.

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