40 | EDIBLE SF SUMMER 2025 hen a client challenged SF Cocktail Club's Drew Record to come up with a drinks menu for an event that was loosely described as "SF meets Palm Springs," the mixological wizard came up with a fresh idea: A cocktail with a frozen popsicle in it instead of an ice cube. A gin-based cocktail made with seasonal kumquat cordial, and Lillet gets a sorrel and meyer lemon popsicle dropped in, adding tartness and herbaceousness. Or a lime leaf-infused tequila drink with Cocchi Americano and Suze that gets splashed with a strawberry pulp, basil, and turmeric shrub — both easily adaptable for N/A renditions. "As it starts to melt, the popsicle changes the drink and transforms the flavor," Record says. "The idea here is that your first sip and your last sip are two different experiences." Yields: ~10 medium popsicles Time: 5 min prep, 5 min cook, 7 hrs total Ingredients: 1 cup water 3/4 cup sugar 1 tbsp Meyer lemon zest 1 cup Meyer lemon juice 1/2 cup sorrel leaves (mint works too) 1 can coconut milk For layered version: reserve half sugar, all sorrel, and coconut milk for second layer Instructions: Blend water and sugar until dissolved Add lemon juice and zest, pulse briefly Pour into bottom half of molds, freeze 3 hours Blend remaining sugar, sorrel, and coconut milk; refrigerate Pour mixture over frozen first layer, freeze 4 more hours Remove from mold when ready to serve COCKTAIL 2 oz Kumquat bitter aperitif 1 oz St George Valley Gin 1 oz Lillet Blanc 2 dashes absinthe Stir ingredients with ice, strain into a double old-fashioned glass. Add popsicle and enjoy! Writer — Adrian Spinelli Recipe — Drew Record, SF Cocktail Club COCKTAIL ICE POPS
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