Popsicle Week: Smoked Tomato Michelada Popsicle Cocktail

Smoked Tomato Michelada Popsicle Cocktail

There’s something about spending an afternoon riding beach cruisers that makes us thirsty…for beer.

Where cervezas aren’t always first on our brunch or happy hour menus, there is no denying those yeasty bubbles and crisp refreshment that only  a frosty pint can soothe on a hot seaside day.

Inspired by a recent getaway on the sandy stretches of San Diego we’ve put together a Michelada unlike any other – it’s smoked, full of spice…and it involves popsicles.

Smoked Tomato Michelada Pop Cocktail

Full disclosure: this probably is not a popsicle we’d recommend eating on it’s own.

We are definitely fans of smoked tomato sorbets when used in the appropriate application (we’re looking at you Movida), but this popsicle was created with the full intention of being diluted in a large mug of beer. It’s packed with powerful slow smoked heirloom tomatoes, two kinds of hot sauce (because hot sauce is San Diego’s love language), jalapeño slices, fresh lime juice and if that wasn’t intense enough, we’ve dipped them in a coarse cracked pepper and a dusting of cayenne heat.

In a word, you need that beer to calm this savory sassy’cle.

Let’s get into this and onto our weekend….

Smoked Tomatoe Michelada Popsicle Cocktail | Dine X Design

Popsicle Week: Smoked Tomato Michelada Pop 
Makes 8 Pops/ Beer Cocktails 
 
Popsicle Ingredients
  • 3 large heirloom tomatoes 
  • 3 limes, juiced
  • 1 TBSP Cholula Hot Sauce
  • 1 TBSP Tapatio Hot Sauce
  • 1 TSP Celery Salt
  • 16-20 Jalapeño slices
Popsicle Directions
  • Smoke tomatoes for 1 hour on using a BBQ smoker kit & hickory chips
  • Once tomatoes cool, extract juice through a cheese cloth or mesh strainer in a bow
  • Discard skins and pulp
  • In a bowl, add and stir  lime juice, hot sauce and celery salt with fresh cracked pepper
  • Add mixture to popsicle molds and place thin jalapeño slices on the sides
  • Freeze over night

Serving Directions

  • Release pops from mold and dip into a mixture of course cracked black pepper and cayenne pepper
  • Pour Mexican Beer of choice into a large mug, add a squeeze a fresh lime and let that pop go for a dip and  dissolve

Smoked Tomato Michelada Pop Cocktail Recipe | Dine X Design

Whooo! That is a surprising smack on the lips. Are you ready to take a smoked and spicy plunge this weekend? We are thinking this might be a new summer staple and there are still 4 more in our our cooler.

Just let us know when to expect you stopping by….

It’s popsicle week! And that means there are 40 MORE unique popsicles making your weekend freezer seem a little cramped. Check out everyone who participated over on Wit And Vinegar and let us know what you’re planing on popping below!
 
Kristin Guy

Kristin Guy is a Los Angeles based Food & lifestyle writer, lover of stripes and lobbyist for the taco emoji. Creative Director & Editor of Dine X Design. Full bio on the about page.

7 Comments

  • Reply June 27, 2014

    Nicole

    So clever and creative! I want to call all popsicles sassy’cles now.

  • Reply June 27, 2014

    Em | the pig & quill

    WHOA, dolly. Mind blown, mouth watering. Crushing oh-so hard. <3

  • Reply June 27, 2014

    Marissa

    I need all of this. Making this a new summer Sunday tradition!

  • Reply June 27, 2014

    Cindy

    I love that this popsicle doubles as a flavor and way to keep your beer cool! So smart.

  • Reply June 27, 2014

    Jameson Fink

    I love the idea of the Popsicle keeping your beer cold while infusing it with smoky spicy flavor. A multi-tasker on a stick!

  • Gabriel
    Reply June 27, 2014

    Gabriel

    OMG YUM. Also, I LOVE the little coaster/mexican blanket with the “hecho en mexico” stamp. Nicee XXOXO

  • WHOA. These are for sure, the most, creative recipe out of all of #popsicleweek. WELL DONE, love this!!

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