Manhattan popsicles
A traditional Manhattan won’t freeze on its own. But if you focus on the cherry flavoring as the popsicle base — with just enough bourbon and sweet vermouth for flavor — pretty soon you’ll have your favorite cocktail in popsicle form, no problem. Just don’t forget to add the maraschino cherries before freezing.
From the story: Cocktail on a stick? Here’s how to make 5 sweet booze popsicles
Combine the Kool-Aid base, water and sugar in a large non-reactive saucepan, and gently warm the mixture over low heat, stirring constantly, just until the cherry powder and sugar are dissolved. Remove from heat. Stir in the whiskey, vermouth and bitters. Place a maraschino cherry in each mold, then pour over some of the mixture, leaving about a half-inch of space at the top. Place the lid on the molds and fit each with a wooden stick. Freeze until solid, 3 to 4 hours. Remove the popsicles, run the molds briefly under warm water to loosen, then pull the popsicles from the molds. Wrap the popsicles in plastic wrap and freeze if not serving immediately. The frozen popsicles will keep 1 to 2 weeks.
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