Booze is tricky in frozen desserts because it lowers the freezing temperature of whatever you add it to. A bottle of vodka in the freezer doesn’t freeze, even at 0 degrees Fahrenheit. Add it to ice cream the wrong way and you get more of a slush than a dense cream.
Ice Cream Happy Hour has the answer: Gelatin. All of the 50 recipes in this slim book contain the stuff, quantities. With that out of the way, you’re free to make just about any cocktail into an ice cream treat. Whiskey, vodka, rum, sake… pretty much everything is represented, from classic cocktails with ice cream in them to classic ice cream flavors with booze added. Nothing in this book, studded with full color photos, doesn’t look pretty delicious. A- / $11 / [BUY IT HERE]
Poptails takes the same approach but with popsicles at heart instead of ice cream. Poptails‘ secret to making alcohol freeze: Lightly boil it first to burn off some (but not all) of alcohol. As with Ice Cream Happy Hour, the recipes take spins off of classic cocktails — screwdrivers, Moscow mules, even a dirty martini — and freezes them into popsicles. The 60 recipes here eventually veer more into the fantastical, though, including some that require freezing in stages to create a layered effect. Hope you have plenty of popsicle molds to work with! B+ / $x / [BUY IT HERE]
- Book Review: ReMixology: Classic Cocktails, Reconsidered and Reinvented
- Book Review: Craft Cocktails at Home
- Book Review: The New Cocktail Hour
- Book Review: Drinks: A User’s Guide