How to make a Manhattan cocktail popsicle, plus more cocktail popsicle recipes

It’s Thursday. You’ve almost made it to Friday. Celebrate with popsicles.

With the weather still warm out, a popsicle is a great way to cool off and treat yourself. We have a number of refreshing options, including sweet/spicy cucumber and chile paletas, blueberry and lavendar pops, creamy coconut and banana popsicles. But if you’re looking to add a little something extra, why not turn your favorite cocktail into a frozen treat?

We took some of our favorite cocktail recipes — the margarita, mojito, sangria, negroni, and Manhattan — and froze them so you could enjoy them on a stick. Because, why not? Check out the recipe for Manhattan pops below. You can find more recipes here.

Manhattan popsicles

(Anne Cusack / Los Angeles Times )

MANHATTAN POPSICLES

1 (0.13-ounce) cherry Kool-Aid packet

1 quart water

1 cup sugar

5 ounces rye whiskey

1 ounce sweet vermouth

Several dashes bitters

Maraschino cherries (stemless), for garnish

Combine the Kool-Aid base, water and sugar in a large non-reactive saucepan, and gently warm the mixture over low heat, stirring constantly, just until the cherry powder and sugar are dissolved. Remove from heat. Stir in the whiskey, vermouth and bitters. Place a maraschino cherry in each mold, then pour over some of the mixture, leaving about a half-inch of space at the top. Place the lid on the molds and fit each with a wooden stick. Freeze until solid, 3 to 4 hours. Remove the popsicles, run the molds briefly under warm water to loosen, then pull the popsicles from the molds. Wrap the popsicles in plastic wrap and freeze if not serving immediately. The frozen popsicles will keep one to two weeks.

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