Skip to main content
  1. Home
  2. Food & Drink

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

Matt Domino
By

clyde mays peoples pops whiskey
Image used with permission by copyright holder
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
Matt Domino
Matt Domino
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…
Cocktail classics: the Negroni and its millions of variations
Negroni

Of all the classic cocktails that are well-known in bars across the world, one stands out for being both complex fascinating to drink, but also incredibly easy to make: the negroni. This beloved cocktail from Italy consists of equal parts of gin, sweet vermouth, and Campari, and it doesn't even need to be shaken. Traditionally made in a mixing glass, where it is stirred with ice to add water, in practice you can even add the ingredients to a tumbler glass with a large ice cube and stir it in the glass. That isn't really the technically correct way to make the drink, but it works well enough and means that you can make this cocktail with practically no equipment whatsoever.
The negroni is popular for its intense, bitter flavors and its bright red color, both of which come from the Campari. But the addition of gin gives the drink that heavy, boozy note with plenty of spicy juniper, and the sweet vermouth adds a touch of sweetness and more herbal notes. The result is a drink which packs an incredible flavor punch, and which tends to be either loved or hated (mostly depending on how you feel about Campari).
Thanks to its simplicity, the negroni lends itself to endless variations. While in truth I think it's hard to beat the classic version of this cocktail, if you're a long-time negroni drinker and you're looking to try something new – or maybe even if you're not a fan of the classic negroni but are interested in finding a version which does work for you – then we've got suggestions on some of the many variations you can try.

Experimenting with gins

Read more
Gose-style beers are perfect for spring, and these are our favorites
This salty, tart, sour beer is perfect for spring.
Gose beer

As we mentioned in an earlier post, the Gose style might be the best beer choice for spring and summer drinking. This wheat beer is top-fermented and gets a second fermentation with lactobacillus bacteria. This gives it a tart, sour flavor profile similar to your favorite sour ale. The addition of coriander and sea salt adds some spice and salinity to this very unique, refreshing beer.

On top of that, this tart, salty thirst-quencher is usually between 4-5% ABV. This results in a crushable, salty, crisp beer you won’t be able to put down even between horseshoe throws or cornhole turns.
A strange, salty history

Read more
This is how to make a proper Moscow Mule
It's the classic cocktail in a copper mug, and we're going to show you how to make a Moscow Mule
Moscow Mule with a bowl of limes

You know you've made it as a cocktail when one of the most popular ready-to-drink options is made in your name. That's the case with the Moscow Mule cocktail, the classic mix of vodka and ginger beer, preferably in a copper mug.

Here are some pro tips to keep in mind. First, select a quality vodka. The flavor may be mostly buried in the rest of the drink, but you're still after smoothness. In terms of ginger, go with a proper ginger beer instead of ginger ale. The latter is far too sweet. If you're really feeling intrepid, do as Death & Co. does below and make your own ginger syrup to couple with club soda. You'll be amazed at how much more pronounced the ginger qualities are when going this route.

Read more