This is the final segment of the Summer Popsicle Series! A cocktail that is new to me, but so so delicious!!!
The Brown Derby cocktail comes to us from the West coast! It was first developed in L.A. and typically involves grapefruit juice, honey, water, and bourbon. Now, if you have a cold or stuffy nose or cough or sore throat- some warm water, honey, and bourbon will definitely make everything better!
However, for this recipe the honey and water are exchanged for maple syrup. The contrast of tart and sweet definitely still remains, but the flavor is made more complex by the addition of the maple syrup. Obviously, you can certainly keep the honey if you know that you really like it, but I seem to be on a maple syrup roll lately, so I decided to try it.
This popsicle isn’t too boozy, as it doesn’t call for much bourbon.
Finally, if you haven’t looked at my explanation of the jury-rigged popsicle molds, you can see it here. If you have popsicle molds, I am jealous and you will have much prettier popsicles that I did! 🙂
Maple Brown Derby Popsicles
Adapted from Hungry Girl
2 cups grapefruit juice (3 grapefruits)
2 shots bourbon
1/2 cup maple syrup
4 dashes bitterssugar for dusting
Wash and juice the grapefruits (it’s totally fine if you get pulp in the mixture, it will result in a more flavorful popsicle).
I finally broke down and bought a super cheap juicer, but with ripe grapefruits is really easy to just hand squeeze them over a mesh strainer and into a bowl.
Add in the bourbon. I used Woodford because I knew that I wanted a very delicate bourbon flavor, and it is only 2 shots so you’re not wasting it! But if you have a different kind you like or if you would rather use a cheap brand for this, I don’t think it would disturb the flavor of the overall popsicle, just use whatever you like!
Next, measure out the maple syrup and heat it in the microwave for maybe 30 seconds. You just want it to get thin so that it can mix in with the rest of the ingredients well.
Add in the maple syrup and bitters, and whisk everything together!
Next, pour the mixture into your popsicle molds. If you are using cups or glasses like I did, be sure to only fill them up 3/4 of the way so that the liquid has room to expand during the freezing process!
Freeze the popsicles for 24 hours and serve them plain or dusted with sugar!