Signature Cocktails that reflect the couple, with fun, funky names and garnishes have been the rage for some time now –

(from Jackie and Steven's wedding this past weekend)


But we found this INSANELY AMAZING twist on the Signature Cocktail!

Check out the AWESOME Adult Ice Pops we found in this NY Times article. The shared unique recipes which are Fruity, Savory, Creamy and BOOZY!

We think these are PERFECT for a hot summer engagement party, rehearsal dinner or wedding reception – HECK, they'd be great for a hot night on the porch with family and friends.




Strawberry-Basil Purée 2 cups hulled and quartered strawberries, 3 tablespoons sugar, 2 teaspoons lemon juice, 2 tablespoons basil leaves and water as needed to get the machine going.

Cherry-Vanilla Purée 2 cups pitted cherries, 3 tablespoons sugar, 2 teaspoons lemon juice, 2 teaspoons vanilla and water as needed.

Peach-Ginger Purée 2 cups chopped fresh peaches (peeled or not), 3 tablespoons sugar, 2 teaspoons lemon juice, 1⁄2 pinch fresh ginger and water as needed.

2. SAVORY (could see these at a cocktail reception or post wedding brunch!)

Avocado-Cilantro Purée 2 ripe avocados, 1⁄4 cup lime juice, 1⁄2 cup cilantro leaves, 1 1⁄2 cups water and salt and pepper.

Tomato-Cucumber Purée 1 pound tomatoes, 1⁄2 small seeded cucumber, 2 tablespoons olive oil, 1 tablespoon sherry vinegar, 1 garlic clove, 1⁄2 cup water and plenty of salt and pepper.

Coconut Curry Purée 2 cups coconut milk, 1 inch fresh ginger, 1 tablespoon curry powder, 1 small hot fresh chili, 2 tablespoons lime juice and salt and pepper.


Orange Cream Whisk together 2⁄3 cup whole milk, 1 1⁄3 cups orange juice, 3 tablespoons sugar and 1⁄2 teaspoon vanilla until the sugar dissolves.

Chocolate-Chili Cook 2 cups milk, 6 ounces chopped bittersweet chocolate, 3 tablespoons sugar, 1 tablespoon cocoa powder and 1/4 teaspoon chili powder over medium-low heat, stirring, until smooth. Stir in 1/2 teaspoon vanilla. Cool slightly before freezing.

Banana-Peanut Purée 2 medium bananas, 1 cup milk, 1⁄4 cup sugar, 1⁄4 cup peanut butter and 1⁄2 teaspoon vanilla. Sprinkle 1 teaspoon chopped roasted peanuts into each ice-pop mold before adding banana mixture.


Grapefruit-Campari Make simple syrup: cook 1⁄4 cup sugar and 1⁄4 cup water over medium-low heat until the sugar dissolves. Combine with 1 1⁄2 cups grapefruit juice and 1⁄2 cup Campari.

Fennel-Pernod Make simple syrup as described. Purée with 2 cups roughly chopped fennel and 1⁄2 cup Pernod or other anise liqueur. Mojito Make simple syrup as described. Purée with 1⁄3 cup rum, 1⁄2 cup mint leaves, 1⁄3 cup lime juice and 1 cup water.