It’s Aug. 1, and that means 2 things. 1: most of today will be devoted to changing over our calendars, and 2: it’s fucking hot. Pretty much the only thing I want in my mouth right now besides Eric Lind’s quivering member is an ice-cold popsicle with booze in it. And since what’s-his-face is out-of-town, I’m makin’ poptails!
Step 1: Assemble Ingredients
You will want 1 butternut squash, maple syrup, Early Times Kentucky Whisky Aged In Oak, For A Taste Worth The Wait, some dairy, some black pepper, and a pinch of salt. Also something to put the cocksicles in, and sticks.
Step 2: Roast the Squash
In the oven, at 350degrees, for 30min.
Step 3: Puree
With your portable immersion blender or trusty food processor, puree the butternut. Then add butter, milk, whiskey, maple syrup, S&P. All proportions are, as usual, to taste.
Step 4: Freeze
Spoon the mixture into manageable serving sizes, add sticks, put in freezer. With more liquidy mixtures I recommend letting them freeze partially for about an hour before adding the sticks. This is pretty stiff though, so it should be fine.