yield: 10 popsicles (plus a little bit left over to drink!)
12 oz. of champagne
4 oz. of cognac or gin
4 oz. of simple syrup
3 oz. of fresh lemon juice
Combine all ingredients together into a large measuring cup, then evenly distribute in your popsicle molds, leaving about 1/4 inch of room at the top. (You’ll have around 3 oz. left over after filling the molds.)
Since this was my first attempt at popsicles, ever, I read a lot of reviews before deciding on a mold (this one). One of the reviewers had a ton of very helpful tips, including using large binder clips to hold the sticks on place. I was only able to dig up one binder clip at my parents’ house (which worked perfectly). For the rest, I left them in the freezer for about an hour and a half until they’d just begun to set, then stuck the sticks in. If you follow either one of these methods, don’t bother soaking the sticks ahead of time. (Especially if you’re using a mold that has a top like this one — the sticks will swell and it will be very difficult to get the top off.)