Summer Poptails

Photo courtesy of the Valencia Group
Photo courtesy of the Valencia Group

Stay cool with these “poptail” recipes from K.C.’s Hotel Sorella

Summer is winding down, but unfortunately the heat is still in full force. Enjoy the last few months poolside with these “poptail” recipes, courtesy of Kansas City’s Hotel Sorella.

Blueberry Limoncello Poptail


  • 3 oz. limoncello liqueur
  • 4 oz. blueberry puree
  • ¼ cup sugar
  • 1 oz. lemon juice
  • 3 oz. vodka
  • 1 tsp. lemon balm, chopped


  1. Mix all ingredients in shaker.
  2. Pour into popsicle molds, insert sticks, and freeze for four hours.

Makes 4 popsicles. Available at Bar Rosso in Hotel Sorella in Kansas City

Austin Palmer Poptail


  • 2 oz. Treaty Oak Graham’s Texas Tea Vodka
  • 1 oz. lemon juice
  • ¾ oz. simple syrup
  • Lemon popsicle
  • Topo Chico sparkling mineral water (to taste)
  • Mint sprig (for garnish)


  1. Mix vodka, lemon juice, and syrup in shaker.
  2. Pour into glass; garnish with lemon popsicle and mint.
  3. Top with Topo Chico.

Makes 1 popsicle and cocktail. Available at Water Trough in Lone Star Court in Austin

Valencia Squeeze Poptail


  • 1 cup finely chopped cucumbers
  • 1 cup finely chopped fresh mint leaves
  • ¾ cup white sugar
  • 1 pinch of salt
  • 8 oz. hot water
  • Cold water
  • 12 oz. Bacardi Silver Rum
  • 24 oz. pineapple juice
  • 1 ounce Midori
  • 8 tbsp. lime juice
  • Cucumber slices (for garnish)


  1. Mix cucumbers, mint leaves, sugar, and salt in hot water until sugar is diluted.
  2. Pour into popsicle molds, and insert sticks.
  3. Add cold water to molds until molds are filled ¼ inch from the top.
  4. Freeze popsicles for four hours.
  5. Once popsicles are frozen, mix alcohol and juice.
  6. Pour mixture into glasses; garnish each with a cucumber slice and popsicle.

Makes 8 popsicles and cocktails. Available at Monnalisa in Hotel Sorella City Centre in Houston

American Dream Poptail


  • ¼ oz. Sauza Blue Silver Tequila
  • ¼ oz. Skyy Vodka
  • ¼ oz. Bacardi Silver Rum
  • ¼ oz. Distillery No. 209 Gin
  • ¼ oz. Triple Sec
  • ¼ oz. lemon juice
  • ¼ oz. Sprite
  • Firecracker popsicle (for garnish)
  • Cherries (for garnish)


  1. Mix all liquid ingredients in shaker.
  2. To serve, pour into glass, and garnish with cherries and a Firecracker popsicle.

Makes 1 popsicle and cocktail. Available at Vbar in Hotel Valencia Santana Row in San Jose

Summertime Citrus Poptail

Available at Vbar in Hotel Valencia Riverwalk in San Antonio


  • ½ oz. Solerno Blood Orange Liqueur
  • ½ oz. Aperol
  • 1 oz. orange juice
  • ½ oz. water
  • 5 oz. Prosecco
  • Lemon twist (for garnish)


  1. Mix first four ingredients in shaker.
  2. Pour mixture into popsicle mold, insert stick, and freeze for four hours.
  3. To serve, pour Prosecco in glass, and garnish with popsicle and lemon twist.

Makes 1 popsicle and cocktail.