Clyde May’s and People’s Pops Bring You Whiskey Pops

By Matt Domino Published June 4, 2015

We’re just a few weeks away from the official first day of summer, but hot temperatures have already had us reaching for an ice cream cone at lunch break just to stay cool. While everybody loves a little bit of soft serve, we’ve got a new frozen dessert for you to enjoy this summer—whiskey pops.

Clyde May’s Whiskey (a favorite among those of us at The Manual) has teamed up with New York based People’s Pops to create a line of whiskey infused ice pops to help you beat the heat. Clyde May’s is known for their old school Alabama whiskey—with a touch of apple and cinnamon flavor in each batch; while People’s Pops have made a name for themselves by taking local, sustainably grown produce and turning them into a variety of creative frozen desserts.

RELATED: Clyde May’s Alabama Whiskey

Recommended Videos

This fruitful marriage (sorry, pun intended), features flavors such as Granny Smith Apple with Five Spice, Blackberry Rhubarb with Ginger, Plum Hibiscus with Bitters and Alabama Mule Pops, which features a mix of rhubarb, blackberries, ginger angostura bitters and, of course, Clyde May’s whiskey.

We’ve got the Alabama Mule Pop recipe for you below, so you can pick up a bottle of whiskey and try your hand at making some whiskey pops. It’s bound take all of your summer barbecues to the next level.

Alabama Mule Pops

Recipe by People’s Pops, New York City

Ingredients

11 ounces or about ¾ pound fresh rhubarb

1.5 cups (6.5 ounces) fresh blackberries

12 grams fresh chopped ginger

½ cup organic sugar

4 fl oz. water

2 dashes of Angostura bitters

3 fl oz. Clyde May’s Whiskey

Directions

Combine sugar, water and ginger in saucepan. Gently heat while stirring until sugar completely dissolves. Remove from heat and steep for at least one hour, then strain ginger from syrup. You should have about 7 fluid ounces of syrup.

Rinse rhubarb and chop into 1-inch pieces, discarding the tough or dried out ends. Place into small pan along with just enough water to prevent rhubarb from burning (about a quarter inch) and stir until the rhubarb becomes a soupy consistency (about ten minutes). Allow to completely cool. Ideally, you’ll have 12 fluid ounces of rhubarb puree.

Rinse and gently pat dry blackberries, then puree. Should come out to about 4 fluid ounces of blackberry puree.

Combine cooled rhubarb, cooled ginger syrup, blackberry puree, Clyde May’s Whiskey and a couple dashes of bitters. The mixture should be sweetly tart with that classic Clyde May’s kick.

Pour into molds, add sticks and freeze until solid, 4 to 6 hours. Unmold and transfer to plastic bags for storage or serve at once.

Topics

Auto News

Former Digital Trends Contributor

Matt Domino is a writer living in Brooklyn. His fiction has appeared in Slice and The Montreal Review, while his non-fiction…

Food & Drink

5 easy tips to help you drink whiskey like a seasoned expert

Here are all the tips you need to start your whiskey-tasting journey

Pouring a glass of whiskey

When you first get into whiskey, nobody will fault you for simply pouring your go-to bourbon, rye, single malt Scotch whisky, or other random whiskey style into a glass and taking a sip without going through all the fanfare of an expert whiskey taster. There’s nothing wrong with that. Even if you want to add ice, I won’t tell you that you’re wrong. Everyone gets started in their own way.

I’ve been writing about alcohol for almost two decades, and I started drinking whiskey the same way as many of you. The first whiskey I drank neat was Jameson Irish whiskey, which I received as a gift. Before that, most (if not all) of my experience drinking whiskey was as a base for a cocktail.

Food & Drink

Introducing Meli, a beer made from quinoa

Meli quinoa beer.

The beer scene of late is not sticking to the script. We've witnessed everything from clear beer styles to kernza grain beer and fruited sours made with rhubarb. Next up, a beer made from quinoa.

Introducing Meli, the first beer of its kind to drop in the U.S. The beer was launched by Samara Oster after three years of trials. Interestingly, she was never really into beer until she tried one brewed partially with quinoa while in Peru. The Harvard and MIT grad collaborated with food scientists to make the new brew.

Food & Drink

Debunking the biggest cocktail myths with help from top bartenders

It's time to finally debunk cocktail myths

Bardstown Bourbon Communion Cocktail

If you’re a fan of cocktails, you’re likely well aware of the cocktail renaissance of the early aughts. This rise in cocktail culture not only brought the art of mixology to the forefront but also brought a return of classic cocktails, paved the way for creative contemporary drinks, and began a rise in home bartending. But, in my almost twenty years of writing about alcohol professionally, I’ve learned quite a bit about the cocktail world. I’ve tried mixed drinks and interviewed bartenders on all corners of the globe, from Sydney to Stockholm. I’ve also heard my fair share of cocktail myths in those years.

It seems like the time is right to debunk some of the biggest cocktail-related myths. To help me debunk cocktail myths, I turned to a pair of bartenders: Frederic Yarm, USBG bartender at C-Side Bar in Cambridge, Massachusetts, and Dom Giannelli, USBG head bartender at The Jasper in Richmond, Virginia. Keep scrolling to see what they had to say.
Cocktail myth: Older cocktail recipes are better