While it is impossible to freeze alcohol in a traditional freezer, liquid nitrogen is cold enough to make a boozy pop nice and firm. I got this idea from my Grandpa, who, back in his engineering days in the 50's, would enjoy a "bourbon-sicle" in the lab with his coworkers. They simply filled a dixie cup with bourbon, put a stick in it, and submerged the entire thing in liquid nitrogen.
After a few rounds of testing, I've developed a slightly safer process for making these pops on your own. Because when it's hot out, what's better than an extremely cold treat? An alcoholic one.
Step 1: Supplies
- Booze of choice
- Liquid Nitrogen - this is relatively easy to get your hands on, once you have a dewar for safe transit. I called up our local gas supplier (Praxair) who were able to fill up my dewer after I brought it down. For a large party, and quite a few popsicles and rounds of liquid nitrogen ice cream, we quickly went through 35 liters.
- Popsicle freezing containers - I went to the Container Store and bought out their supply of small travel containers. Their small, round Nalgene bottles held up well after freezing in LN2, and were easy to modify.
- Popsicle sticks - I found went to a restaurant supply store and bought some hearty coffee stirrers, which I then cut in half.
- Freezer space - so the popsicles can warm up after being frozen
- Safety equipment - high quality gloves for handling the LN2, and a large container for the LN2 pouring/freezing process, a smaller one for moving a little bit of the LN2