Looking for a cool and refreshing way to beat the Texas heat? Look no further than Hotel Sorella CityCentre in Houston, Hotel Valencia Riverwalk in San Antonio and Lone Star Court in Austin, all part of the Valencia Group. Each hotel offers a different take on the summer’s classic popsicle, only this time just for adults.
The Hotel Sorella CityCentre offers three different pop-tails, and I was lucky enough to get a taste of each. The Valencia Squeeze has the classic flavor of rum and pineapple juice, while it’s popsicle has a refreshing mint and cucumber taste. Thyme to Kill is a twist on vodka and tonic, but the Brazilian Raspberry Caip is the sweetest of the three. It has a nice raspberry flavor, simple syrup, lime juice and cachaça which is a sugar cane based spirit from Brazil. Pair any of these with great food from the hotel bar and you are in for a tasty treat that will help you beat the Texas heat. If there isn’t a Valencia Group hotel near you, you can still enjoy pop-tails with the recipes below.
Valencia Squeeze – courtesy of Hotel Sorella CITYCENTRE
- 1.5 oz. Bacardi Silver Rum
- 3 oz. pineapple juice
- 1/8 ounce Midori
- 1 tbsp. lime juice
Mix ingredients in a shaker, pour into glass and garnish with cucumber and mint popsicle (recipe below).
Cucumber and Mint Popsicle (8 servings)
- 1 cup finely chopped cucumbers
- 1 cup finely chopped fresh mint leaves
- ¾ cup white sugar
- 1 pinch of salt
Mix ingredients with 8 oz. hot water until sugar is diluted and pour into popsicles molds. Once poured, insert sticks a fill with water to ¼ inch from the top. Freeze for four hours.
Summertime Citrus – courtesy of Hotel Valencia Riverwalk
- ½ oz. Solerno Blood Orange Liqueur
- ½ oz. Aperol
- 1 oz. orange juice
- ½ oz. water
Mix ingredients in shaker, pour into popsicle mold and freeze for four hours; pour 5 oz. of Prosecco in glass and garnish with popsicle and lemon twist.
Austin Palmer – courtesy of Lone Star Court
- 2 oz. Treaty Oak Graham’s Texas Tea Vodka
- 1 oz. lemon juice
- ¾ oz. simple syrup
Mix ingredients in a shaker, pour into glass, garnish with lemon popsicle and a sprig of mint and top with Topo Chico