When the mercury rises, there's no more nostalgic way to cool off than with a good, old-fashioned fruit popsicle. But these days, restaurants, food trucks, and liquor brands are starting to serve grown-up ice pops spiked with a little shot of something extra.
I asked author, Grey Goose mixologist, and boozy ice pop extraordinaire Nick Mautone to offer some tips for making your own spiked paletas at home. To see his suggestions, read on.
