Tangy and spicy with all the fixings of the classic beverage, this recipe for Bloody Mary Popsicles will upgrade your brunching game so that you can drink your cocktail and eat it, too!
Bloody Mary Popsicles are flavor-meets-function, with a celery stick in place of a Popsicle stick for an entirely edible, boozy beverage.
I’ve whisked in not one but two surprising ingredients in this recipe that’s inspired by the Bloody Mary recipe in my cookbook, The Secret Ingredient Cookbook. Pickle juice adds a touch of tang, while sugar balances out the blend for a sweet and sour kick in every lick-able bite.
Which Alcohol is Best for Popsicles?
It really depends on your flavor preferences and what kind of cocktail experience you’re trying to bring to your Popsicles. When in doubt, you can never go wrong with using vodka as your boozy base. Vodka has a relatively neutral flavor that makes it easier to meld with most citrus, herbal or sweet additions.
Rum, tequila, gin and even white or red wine are also great for mixing up as well. Why not try my Skinny Margarita Popsicles next? Or these Peach Sangria Popsicles? Let’s just say, your freezer is about to get very full.
What is a Good Vodka for Bloody Marys?
When it comes to choosing your vodka for a Bloody Mary cocktail (or boozy pop), you’ll want to opt for a more particular variety than you would if you were mixing up a vodka-cranberry. Definitely save those flavored vodkas for a rainy day. Personally, I like a vodka with a bit of bite that can stand up to all the spiciness and tanginess of a Bloody Mary, rather than get lost in it.
As for brands, you can never go wrong with Absolut. It’s popular for a reason and they even have a pepper-flavored vodka that would be killer in these Popsicles. When I’m feeling fancy, I also love using Reyka brand vodka, an Icelandic vodka, that has earthy, mineral notes to it and a distinct heft to it that helps the vodka stand on its own with the tomato juice.
How Long Does it Take to Freeze Boozy Popsicles?
Boozy popsicles need at least 6 hours to freeze completely. This is because pure alcohol freezes at a much, much colder temperature (-173°F to be exact!) than water does (32°F). Most liquors freeze between this range.
Luckily, mixing up most mixed drinks brings the ABV (alcohol by volume level) lower, allowing for a relatively quicker trip in the freezer. A lower ABV = a lower freezing point = not having to wait until the next ice age for your popsicles to freeze!Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
- popsicle molds
- 2 1/2 cups tomato juice
- 1/4 cup pickle juice
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon Worcestershire sauce
- 4 dashes hot sauce
- 2 Tablespoons sugar
- 2 oz. vodka
- 10 (6-inch) celery sticks, leaves trimmed
- Tajín seasoning, for garnishing
- In a large liquid measuring cup, whisk together the tomato juice, pickle juice, lemon juice, Worcestershire sauce, hot sauce, sugar and vodka.
- Pour the mixture into Popsicle molds, filling each 2/3 full.
- Insert a celery stick into each mold then freeze the pops until frozen solid, about 6 hours.
- Once frozen solid and ready to serve, run the Popsicle mold under warm water for 15 seconds, then slowly pull on the celery sticks to release the pops from the mold.
- Sprinkle the pops lightly with Tajin and serve immediately.
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This recipe is brilliant! Thanks, Kelly!
You are so welcome, Elise! I’m thrilled you enjoyed it!