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Video: Adult treats: Make boozy popsicles that glow

  1. Closed captioning of: Adult treats: Make boozy popsicles that glow

    >>> fun.

    >> we're talking about cocktails, of course. first this is "today" on nbc.

    >>> time to take you into "today's" kitchen for sweet treats for halloween with a little something extra for the adults.

    >> the kids aren't the only ones who should be having fun so invite your friends over. "cocktail pops," congratulations on your book.

    >> i'm so excited to be here. i've done a lot of cocktail pop segments and you inspired me to write the book.

    >> really?

    >> i wanted to even thank you in this book but i thought i'm not going to do that. i thought it was weird. like a creeper.

    >> little stalkerish.

    >> yeah.

    >> there are great photos and tips and techniques to make your pops look their best.

    >> okay.

    >> these are cosmo pops.

    >> look how cute.

    >> to make the garnish stand out, i developed this technique. take some sugar glue. want to do it, kathie lee ?

    >> i was going to eat one.

    >> you're going to eat one?

    >> take some sugar glue and brush it on this little lime. there's a recipe in the book for that, too. position it on the frozen pop.

    >> bottom or the top?

    >> at the top. basically wherever you want the garnish to go. here is the trick. you put like a tablespoon of pop mixture back into the mold and then you plunge it in -- i'm going to make -- you plunge it down in. what happens is that the mixture comes up around the mold and almost laminates the pop. it doesn't have that blurry, embedded look.

    >> you have to be careful so it doesn't go sliding off.

    >> yeah. these are great for a vampire party for halloween or -- and then these pops, too. this is a kiwi-pomegranate pop. this is a gin and tonic pop. it has b2 in it, which is riboflavin.

    >> tim sach is downstairs with a black light .

    >> they glow in the dark .

    >> my goodness.

    >> that's weird!

    >> awesome.

    >> explain why they glow in the dark .

    >> a gin and tonic recipe, right? your tonic, your water, your lime. you put these b2 capsules in it.

    >> cut off after three.

    >> at the health food store . this is the tonic.

    >> oh, my gosh!

    >> they're very strong and fun. you mix up the recipe and you dump in, in the capsule, in powdered form, you dump this right in. it sort of dissolves.

    >> we only have 30 seconds, hate to say.

    >> pumpkin mojito pops, bubble gum b oochlt oochoo.

    >> i want mojito.

    >> disco zombie party. it's great for mocktails and cocktails.

    >> so great.

    >> so delicious.

TODAY recipes
updated 10/22/2013 3:50:36 PM ET 2013-10-22T19:50:36

Recipe: Simple syrup

Ingredients
  • 1 cup granulated sugar
  • 1 cup water
Preparation

Stir sugar and water together in a small saucepan until sugar is moistened. Cook over medium-high heat until mixture boils and sugar dissolves; about 5 minutes. Cool completely and transfer to a cruet or container with a spout. Cover and refrigerate until ready to use.

Recipe: Sugar glue for garnishes

Ingredients
  • 2 cups granulated sugar
  • 1 cup water
Preparation

Stir sugar and water together in a small saucepan until sugar is moistened. Cook over medium-high heat until mixture boils and sugar dissolves; about 5 to 8 minutes. Cool completely and transfer to a cruet or a container with a spout. Cover and refrigerate until ready to use.

Recipe: Kiwi “eyeball” pom pops

Ingredients
  • 1 pomegranate
  • 1 cup bottled pomegranate juice
  • 1/4 cup water
  • 1/4 cup simple syrup (recipe below)
  • 2 tablespoons vodka
  • 2 kiwi, peeled and cut into 1/8-inch thick slices
  • 2 Granny Smith apples
  • Lime juice
Preparation

Peel open pomegranate and remove seeds. Add 10 seeds each into 6 (2 oz.) plastic pop molds. Mix together pomegranate juice, water, simple syrup, and vodka. Fill pop molds 3/4 full with mixture and freeze until slushy; reserve remaining mixture. Insert pop sticks when mixture is a firm slush and freeze completely. 

To make kiwi eyeballs, stamp out circles from center of kiwi slices using a 1-inch diameter round cutter (I used a plastic juice bottle cap.) Cut apple into 1/8-inch slices and soak in lime juice to prevent browning. Use a slightly smaller than 1-inch diameter round cutter to stamp out holes in the center of each apple slice. Place the kiwi round inside the apple hole. Cut out an eye shape from the apple with the kiwi as the iris and the apple as the white of the eye. 

To get a "window pane" look with kiwi-apple-eye slices, unmold pops and place in freezer to keep firm. Re-fill each mold with 1 tablespoon of reserved mixture. Coat kiwi slices in sugar glue (recipe below) and adhere to pops. Submerge pops back in molds so mixture in bottom comes up around kiwi and is level with top surface; freeze completely.

Remove pops from molds and serve on ice in a large bowl.

Serving Size

Makes 6 (2 oz.) pops

Recipe: Pumpkin mojito pops

Ingredients
  • 1 cup water
  • 1/3 cup pumpkin syrup
  • 2 tablespoons fresh lime juice
  • 2 tablespoons white rum
  • 1/2 cup mint leaves
  • For pumpkin syrup:
  • 1 cup sugar
  • 1 cup water
  • 1/2 cup pumpkin puree (canned)
Preparation

Prepare pumpkin syrup first: Stir together sugar, water, and pumpkin puree in a medium saucepan, and cook over high heat until puree has dissolved and mixture just boils; about 3 to 5 minutes. Cool completely and refrigerate until ready to serve. Pumpkin syrup can be made the day before it will be used.

Mix together water, pumpkin syrup, lime juice, and rum. Fill 6 (2 oz.) plastic molds 3/4 full with mixture and freeze until slushy; reserve remaining mixture. Insert pop sticks when mixture is a firm slush and freeze completely. 

To get a "window pane" look with mint leaves, unmold pops and place in freezer to keep firm. Re-fill each mold with 1 tablespoon of reserved mixture. Coat mint leaves in sugar glue (recipe below) and adhere to pops. Submerge pops back in molds so mixture in bottom comes up around mint leaves and is level with top surface; freeze completely. 

Remove pops from molds and serve on ice in a large bowl.

Serving Size

Makes 6 (2 oz.) pops

Recipe: Cosmopolitan pops

Ingredients
  • 1 cup red cranberry juice
  • 1/4 cup water
  • 1/3 cup simple syrup (see recipe)
  • 1 tablespoon vodka
  • 1 teaspoon triple sec
  • 2 teaspoons fresh lime juice
  • Lime slices cut in 1/8-inch thick half circles
  • 1/2 cup orange juice
Preparation

Mix together cranberry juice, water, simple syrup, liquor, and lime juice. Fill 6 (2 oz.) plastic molds 3/4 full with mixture and freeze until slushy; reserve remaining mixture. Insert pop sticks when mixture is a firm slush and freeze completely. 

To get a "window pane" look with limes, unmold pops and place in freezer to keep firm. Re-fill each mold with 1 tablespoon of reserved mixture. Coat limes in sugar glue (recipe below) and adhere to pops. Submerge pops back in molds so mixture in bottom comes up around limes and is level with top surface; freeze completely. Finish off design by adding a 1/2-inch layer of orange juice in mold and freeze.

Remove pops from molds and serve on ice in a large bowl.

Serving Size

Makes 6 (2 oz.) pops

Recipe: Sonic gin and tonic glow-in-the-dark pops

Ingredients
  • 1 1/2 cup cups tonic water
  • 1/2 cup water
  • 1/3 cup simple syrup (recipe below)
  • 6 teaspoons gin
  • 2 tablespoons fresh lime juice
  • 1 (50 mg) B2 or Riboflavin capsule
  • 12 lime peel slivers
Preparation

Mix together tonic water, water, simple syrup, gin, and lime juice. Open B2 capsule and empty powdered contents into mixture; stir to incorporate. Pour mixture into cavities of a Tovolo King Ice Cubes silicone mold (each mold holds 1/2-cup) and freeze until slushy.

I like to use tongue depressors cut in half as pop sticks for these oversize cube pops. (Be sure to sand cut end of sticks and then wash them to ensure clean, smooth tips.) When mixture is a firm slush, add lime slivers down into the molds, pressing them against the sides so they are visible when pops are unmolded. Then, insert pop sticks and freeze completely. 

Unmold pops and serve on ice in a large bowl.

Serving Size

Makes 6 (4 oz.) pops

Recipe: Bubblegum vodka word pops

Ingredients
  • 1 pack Extra Long-Lasting Flavor Classic Bubble Gum (15 stick count)
  • 1/3 cup simple syrup (recipe below)
  • 1 cup water
  • 4 teaspoons vodka
Preparation

Place 8 sticks of Extra Long-Lasting Flavor Bubble Gum in a bowl of simple syrup. Loosely cover with plastic wrap and steep overnight to infuse pink color and flavor into syrup. Discard gum.

Mix together bubble gum syrup, water, and vodka. Fill 6 (2 oz.) pop molds 3/4 full with mixture and freeze until slushy; reserve remaining mixture. Insert pop sticks when mixture is a firm slush and freeze completely. Use food-safe culinary snips, scissors, or mini letter cookie cutters to cut out letters and shapes from remaining bubble gum sticks.

Unmold pops and place in freezer to keep firm. Re-fill each mold with 1 tablespoon of reserved mixture. Coat bubble gum letters in sugar glue (recipe below) and adhere to pops. Submerge pops back in molds so mixture in bottom comes up around letters and is level with top surface. Use a skewer to straighten or adjust letters in mold if necessary. Freeze completely.

Remove pops from molds and serve on ice in a large bowl.

Serving Size

Makes 6 (2 oz.) pops

Recipe: Black Russian pops

Ingredients
  • 1 1/4 cups strong cold coffee
  • 1/4 cup simple syrup (recipe below)
  • 4 teaspoons Kahlua
  • 2 teaspoons vodka
  • Sweetened whipped cream (tinted orange for Halloween!)
  • Chocolate-covered espresso beans
Preparation

Mix together coffee, simple syrup, Kahlua, and vodka. Fill 6 (2 oz.) plastic molds with mixture and freeze until slushy. Insert pop sticks when mixture is a firm slush and freeze completely. 

Remove pops from molds, place a dab of orange whipped cream on top, and garnish with a chocolate-covered espresso bean.

Serve upright on ice in a large bowl so garnish stays intact on top of pops.

Serving Size

Makes 6 (2 oz.) pops

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