We spent the weekend making boozy popsicles and playing with this cute af pup!

Two cool things happened this weekend: First, we began prep for popsicle week (this week!). Second, we became temporary dog daddies for this adorable dog, Edie (Ee-dee - like Grey Gardens). Now we want a puppy forever but that won't be a thing for a little bit, but, we have popsicles! Popsicles 4 ever.

In case you don't spend hours upon hours reading food blogs and pretending that you're at a big round table with all of your best friends discussing cupcakes and cocktails when in reality you're just in your living room eating popcorn and drinking wine because you've convinced yourself you're Olivia Pope, you may not know what popsicle week is. Let us explain, it's a week - of popsicles! Dozens of food bloggers have all come together under the guidance of our supreme leader, Billy, to bring the world tons of popsicle recipes all within one week, from July 13th to the 17th.

People are getting really crazy with their popsicles and it's super exciting to browse over all of the out-there flavors. While we're all about putting weird shit in food, we decided to go a more classic route with this French 75 cocktail pop. The French 75 is one of our favorite cocktails, because it's basically a boozy sparkling lemonade. It can be made with either Cognac or gin, along with lemon juice, sweet stuff, and sparkling wine. Beau prefers gin, and Matt prefers Cognac (it's actually a frequent argument), so we've done it both ways for you here!

Check out what all of our other blogger buddies are doing for popsicle week here! Have a good week, baby dolls.

French 75 Cocktail Pops

makes 8 pops

4 oz gin or Cognac
4 oz fresh lemon juice
6 oz simple syrup*
Sparkling wine for topping (about 6 oz)

Combine gin or Cognac, lemon juice, and simple syrup in a cocktail shaker. Fill half-way with ice and shake for about 20 seconds.
Strain into the popsicle molds, filling each mold half-way, and top with sparkling wine. You may have excess cocktail at this point, in which case, cheers!
Freeze for about 6 hours, or until solid.

*Bring equal parts sugar and water to a boil in a medium saucepan and whisk until sugar has dissolved. Let cool before using. Store refrigerated for up to six weeks.