Boozy Grapefruit and Lillet Popsicles

boozy grapefruit lillet popsicles

Let me start by saying that yes—I do realize that these popsicles slightly resemble… weiners. That was not the intention, but it happened. The silver lining is that they’re also delicious, plus they’d probably make a great treat for a bachelorette party. (Feel free to insert all the innuendos your heart desires, but I’m going to stop comparing these ice pops to a pale male anatomy part starting now.)


After an attempt to make Aviation popsicles with some overly slushie, albeit delicious, results (too much alcohol to freeze!), I decided to go for a less boozy variation. These Campari Citrus Pops from the Kitchn caught my eye last month, and I took their cue with the proportions. But instead of bitter Campari, I subbed in one of my favorite aperitifs, Lillet Blanc.

lillet blanc

The lillet has a lower ABV than Campari, so I figured these popsicles would freeze just fine—and they did! These turned out perfectly tart like I like, but you can always add in a little more simple syrup if you prefer a sweeter popsicle.

Boozy Grapefruit and Lillet Popsicles

Adapted/inspired by the Kitchn. Makes four twin pops or eight small single pops.

  • 6 oz. Lillet Blanc
  • 2 cups fresh grapefruit juice
  • 2/3 cup simple syrup

Mix all the ingredients together, and pour them into your popsicle molds. Freeze overnight and enjoy! I kept the grapefruit pulp in because I like a little bite of fresh fruit in my popsicles. And yes, I bite my popsicles because they taste better that way, duh!

boozy grapefruit lillet popsicles wpid-20140723_124844.jpg

These separating Tovolo twin pops were the best thing I could find at the Grand Avenue Bed Bed and Beyond. I would’ve preferred a single larger mold, but these force you to be nice and share, or you can be like me and shamelessly devour the whole twin pop in 30 seconds.

Beware, the alcohol makes these popsicles a little softer than your standard sugar ice pop, but you shouldn’t have a hard time finishing it before it starts dripping. If all else fails, you can always invest in the Ice Cream Glove, one of many genius ideas straight from the brain of Ali G.

James Bond vesper martini

James Bond Got It Right with the Vesper Martini

Shaken, not stirred.”

We all know this is how Bond likes his martinis. But in Casino Royale (the movie and the book), we learned just exactly what makes 007’s cocktail so singular.

James Bond drinking a vesper
Jimmy sippin’ on a Vesper (image:

In this clip, Bond orders a drink that’s three measures Gordon’s gin, one measure vodka, half a measure Kina Lillet, and a thin slice of lemon peel for garnish. Lillet doesn’t make Kina anymore, but Lillet Blanc—aka white Lillet—is Kina rebranded into a similar formula.

I’ve had this version of the Vesper before, and it’s strong, yet dangerously drinkable. The vodka you use should be smooth—you don’t want its “flavor” to overpower the drink. I usually add a little bit more Lillet than what’s called for, and sometimes even a squirt of fresh lemon juice if I’m in the mood.

At least that’s the recipe I was planning on sharing before I stumbled onto Q Lemon: lemon-flavored tonic water that’s light, tart, and subtly sweet. Its the perfect complement to the Vesper’s components, plus who doesn’t like a few bubbles in their glass?

ketel one, boodles gin, Q lemon, Lillet Blanc

The Bubbly Vesper
  • 1 oz. vodka
  • 1 1/2 oz. dry gin
  • 3/4 oz. Lillet Blanc
  • 3/4 oz. Q Lemon
  • Lemon peel

007 Bubbly Vesper Martini

Shake the vodka, gin, and Lillet over ice until chilled. Strain into a martini glass and top with chilled Q Lemon. Garnish with a lemon peel. Tastes best when gambling for millions in your best cocktail attire.