Dog days of summer got you down? Get refreshed with these cocktail-inspired pops. A hint of smoky mezcal makes them the perfect conclusion to a grilled dinner. And a dusting of cayenne pepper or other ground chile provides added flourish.—Jessica Battilana
SMOKY PALOMA POPS
Makes 6 3-oz pops
1/2 cup agave syrup
1/4 cup mezcal
1 1/2 cup grapefruit juice
1/4 cup lime juice
Large pinch of salt
2 tsp cayenne pepper or other ground chile, for garnish (optional)
In a medium bowl, whisk together the agave syrup and mezcal. Add the grapefruit and lime juices, season with salt, and transfer to a large measuring cup with a spout. Pour the mixture into six popsicle molds, dividing evenly. Put the pops in the freezer, and freeze until solid, for about 4 hours.
If you’re using molds that require free-standing sticks, freeze the popsicles until partially frozen, for about 1 to 2 hours, then insert the sticks and freeze until completely solid, for 2 to 3 more hours. Unmold the popsicles and sprinkle with cayenne pepper or other ground chile, if desired. Serve immediately.