Comments on: Please lick responsibly

Please lick responsibly

spock — Mon, 24 Feb 2014 10:28:03 -0800

I realize that it is only Monday. I also realize that it is still very much Winter in much of the Northern Hemisphere. But I also realized today that the word "Poptails" has never before been mentioned on the Blue. Time to change that: Booze + Popsicle Recipe = POPTAILS ! What's your poison? Dirty Pirate Popsicles, Corona Beer Popsicles, Three Musketeers Poptail, Bourbon Butterscotch Latte Popsicles & more, much more. Or just invent your own. (Keep in mind that if you use too much alcohol it won't freeze. (Worst case scenario: SLUSHIE!) Just how much alcohol to use for a poptail.

By: MartinWisse

MartinWisse — Mon, 24 Feb 2014 10:34:16 -0800

Actually, for February it felt remarkably like spring down here. 14 degrees, warm enough to take my coat off, overcast but sunny, with that light spring breeze that always seems to make the birds cheep more happily.

By: spock

spock — Mon, 24 Feb 2014 10:34:25 -0800

See also: Cocksicles (Instructable), if playing with Liquid Nitrogen is your thing.

By: GenjiandProust

GenjiandProust — Mon, 24 Feb 2014 10:34:57 -0800

Oh dear, I applaud the concept, but "poptail" is now my least favorite word.

By: GenjiandProust

GenjiandProust — Mon, 24 Feb 2014 10:40:09 -0800

I take it back, "cocksicle" is worse. Although, if you could make a listicle of your cocksicles, that would be... something.

By: The 10th Regiment of Foot

The 10th Regiment of Foot — Mon, 24 Feb 2014 10:48:30 -0800

Just how much alcohol to use for a poptail. After a couple of my pure ethanol and liquid nitrogen poptail/cocksicles you don't care about the cryogenic burns any more.

By: mazola

mazola — Mon, 24 Feb 2014 10:51:06 -0800

Keep in mind that if you use too much alcohol it won't freeze I stopped reading here.

By: spock

spock — Mon, 24 Feb 2014 10:56:27 -0800

Well, yes mazola: If the idea is simply to get bombed quickest, then perhaps the whole concept of freezing/frozen might not get you there as quickly as the old-fashioned liquid form factor. However, you may note that "Freezing dulls the flavors of the ingredient so the alcohol tastes stronger than if you mixed it in a glass". (2nd to last link).

By: louche mustachio

louche mustachio — Mon, 24 Feb 2014 10:59:15 -0800

Although, if you could make a listicle of your cocksicles, that would be... something. I think I saw a guy do that on a bed of nails during a circus sideshow type thing. Looked uncomfortable.

By: spock

spock — Mon, 24 Feb 2014 11:06:00 -0800

One more thing to add (sorry): Pinterest makes a great meta-search-engine for terms like "poptail". 1, 2, 3 (for a few examples).

By: notyou

notyou — Mon, 24 Feb 2014 11:14:55 -0800

Here's what I need to know: Will the poptail be this summer's cronut? I guess I also need to know if beer was tested.

By: zamboni

zamboni — Mon, 24 Feb 2014 11:20:14 -0800

Related: Blasdelb's recipe for high octane agar shots. LIKE A BOMB

By: MtDewd

MtDewd — Mon, 24 Feb 2014 11:23:32 -0800

I guess I also need to know if beer was tested. There's a link for Corona above, but it might be challenging- "Open a bottle and pour it into any form"

By: notyou

notyou — Mon, 24 Feb 2014 11:32:29 -0800

Cripes. I went straight for the invent your own link and then the Kitchn how much alcohol link in which I learned that some folks in Brooklyn are at the forefront of this... and I just did not see that Corona Beer Popsicles link. Blinded by my rush to quip. Really poor showing. Shoddy. Below even my low standards.

By: phearlez

phearlez — Mon, 24 Feb 2014 12:07:54 -0800

When the Virginia alcohol board cracked down on a local operation for serving frozen beer popsicles, saying that it ran afoul of the rules regarding serving beer immediately, I thought it was nonsense. Now I see they were just trying to prevent the rise of the term poptail and I retract everything bad I said about them.

By: eriko

eriko — Mon, 24 Feb 2014 12:33:07 -0800

By: symbioid

symbioid — Mon, 24 Feb 2014 12:48:54 -0800

notyou: "Here's what I need to know: Will the poptail be this summer's cronut? I guess I also need to know if beer was tested." CRONUT? WHERE HAVE YOU BEEN ALL MY LIFE!

By: feckless fecal fear mongering

feckless fecal fear mongering — Mon, 24 Feb 2014 12:51:59 -0800

I take it back, "cocksicle" is worse. I would eat one. "Freezing dulls the flavors of the ingredient so the alcohol tastes stronger than if you mixed it in a glass" This is incoherent, self-contradictory, and flatly untrue. The colder something is, the less intense it tastes partly due to numbing of the tastebuds and partly due to volatile compounds that are usually released by warmth not being released. This is especially true for alcohol. For a tasty demonstration, pour a shot of your favourite hard liquor into each of two glasses. Add ice to one. Taste both. The cold one does not taste stronger.

By: The 10th Regiment of Foot

The 10th Regiment of Foot — Mon, 24 Feb 2014 12:59:40 -0800

The cold one does not taste stronger. Which is why one palms a glass of scotch to make sure to bring out the subtle tones of sheep dung, clam, and ball sweat that make the bottle cost several hundred dollars.

By: feckless fecal fear mongering

feckless fecal fear mongering — Mon, 24 Feb 2014 13:17:44 -0800

you're drinking the wrong scotch dude

By: Blasdelb

Blasdelb — Mon, 24 Feb 2014 13:54:42 -0800

zamboni: "Related: Blasdelb's recipe for high octane agar shots. LIKE A BOMB"

I do kind of regret posting my ultraleaded recipe because in a home environment it really does create a set of fire hazards not that dissimilar to the hot diethyl ether solvents that make crank meth labs go boom. Highly concentrated flammable gasses with low flash points make for interesting but very dangerous toys. Luckily for you I'm going to share a more detailed protocol for making much safer gel shots of science that are still more than stupidly alcoholic. The basic idea is that agar is a sugar that produces gels unlike Jello, which is a protein that unfortunately denatures in ~37% alcohol. Jello shots however start becoming difficult to make at 20% and have a functional limit of around 30%. Agar, however, has no pesky biochemical limits to get in the way, unless you go crazy and run up against the limits of its physical chemistry around 80%. All you need is some 151 Rum, some premixed coconut agar powder, cookware you trust, and a credible fire safety plan. Find yourself a small pot with a lid that will drip condensation back into the pan, pour in your booze, and put that sucker on medium heat until you can hear the booze simmering but not boiling. TAKE YOUR POT OFF THE HEAT, MOVE THE POT AWAY FROM YOUR HEAT SOURCE, and place it onto a pot holder. Failing to observe this step, depending on the conditions of your kitchen, may indeed set your shit off like a bomb. Once you have the pot a safe distance away from any hot elements or flames, quickly remove the lid, dump an amount of agar that would be appropriate for the same amount of water according to the instructions on the box, whisk the booze with a fork to mix, and replace the lid. The more the booze is exposed to the air, the less boozy it will be but not worrying about it will still make for some extraordinarily strong shots. Keep it simmering and stirred with the lid on for a about five minutes until the agar goes into solution, do not check it near the heat - remember, like a bomb. Once its ready, pour the agar solution directly into heat resistant molds (I have stainless steel condiment cups, but whatever works) sitting on ice, cover them, and then move them straight into the fridge. If you do this on an especially large scale be mindful of the fact that non-specialty refrigerators do spark in normal operation and stick with the ice. This works perfectly well with other liquors and flavors of agar, but I wouldn't recommend flavorless agar and vodka because it will taste awful. Also, do keep in mind that if you do it carefully this will end up at something like 50-65% abv and anything more than the tiniest nibble needs to be chased a lot more than you would expect. If this whole explanation seems a bit square, its because I have spent way too much time chasing down students working hard to set themselves, their work, and others on fire with ethanol doing shit like this and worse. Think about what you would do in the event of a fire so that you do something better than stick your face in it, be mindful and aware, and you'll be fine.

By: feckless fecal fear mongering

feckless fecal fear mongering — Mon, 24 Feb 2014 14:04:23 -0800

If you want to do it the slightly less dangerous way, you can dissolve the agar in a much smaller amount of hot alcohol (or, indeed, another hot liquid if you don't mind diluting the alcohol content slightly) and then add the rest in after it's dissolved and reached its gelling temperature.

By: srboisvert

srboisvert — Mon, 24 Feb 2014 17:24:31 -0800

Which is why one palms a glass of scotch to make sure to bring out the subtle tones of sheep dung, clam, and ball sweat that make the bottle cost several hundred dollars. If it is scotch whisky that is not ball sweat. It is ball condensation. Whiskey is the one with the ball sweat. It's all about the climate.

By: discopolo

discopolo — Tue, 25 Feb 2014 03:27:44 -0800

Poptail sounds like the cutest name for a bunny.

By: The 10th Regiment of Foot

The 10th Regiment of Foot — Tue, 25 Feb 2014 04:58:10 -0800

Sadly, Cocksicle not so much.

By: polymath

polymath — Thu, 27 Feb 2014 20:10:05 -0800

Gotta love the lickresponsibly tag. I find myself hoping that one finds more use.