Endless Poptails: Pomegranate Sex on the Beach

I don’t do this often, but this week I’m going to say: pony up, baby! That is, pony up to the tune of  thriteen bucks for some Pama Pomegranate Flavor liqueur. I generally try to stay mainstream with the booze to keep the cost down on these poptails, but I’m pimping Pama because it’s well deserved and has earned a spot near the front of my bar. Alright, the pantry—I don’t actually have a bar. You would think any place that touts”luxury apartments” would feature a wet bar, but nope, my fancy booze sits edge-to-edge with some not-so fancy stuff like store-brand frosted flakes and oreos.

This week’s Poptail is in response to a request from AnaMarie, who wrote ES saying,  “I need one with sex on the beach pleaseeee! that is my favorite drinK!” Here you go.  . .

That’s sex on the beach using a pineapple body and a pomegranate liqueur instead of  Chambord. If you are wondering why I used raspberries instead of a pomegranate — the latter is out of season here.  If anyone can find pomegranates and makes this with it, please come back and tell the rest of us how you like it. For now, we will be enjoying a sweet and tart blend of fruity goodness shot up with vodka and sweetened by Pama.

Sex on the Beach Poptails

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Endless Poptails: Strawberry Greyhound

They’re baaaaaaack. We were going to wait for summer to re-launch our Endless Poptails series, but guess what? Poptail season starts when we say it does. Because while we don’t need to an excuse to squeeze a little booze into anything we can, we thought we’d give you an excuse to do so, too. Besides, there’s always fruit in a Poptail — so thank us later for giving you another way to get you daily fruit serving.

For those who are new to the series — we try to keep it simple here, so you don’t have to go spend some crazy money for jut a few ounces. At the same time. if we do use something crazy we’ll give you a variation, so you can decide to scale up or down.

Kickstarting the series is a classic Greyhound (vodka-grapefruit cocktail) mixed here with strawberries, for a sweet-and-tart kick on a stick. Also — now that we’ve got you started we’re taking orders. Let us know in the comments what kind of cocktail you want to see mixed into a Poptail.

Grapefruit and Strawberry Greyhound Poptail

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Top 10 New Foods of 2011

Another year gone by, another chance to look back fondly at the thousands of things we stuffed our faces with in 2011. After much internal debate, we’ve narrowed it down to just 10 — the very best new things we shoved in our mouths in 2011.

10. Tater Tot Poutine

Montreal’s greasiest, gravy-iest contribution to the food world, poutine officially became a trend back in 2010. It got even more amazing this year when chef Kyle Bailey of D.C.’s ChurchKey had the ingenious idea to replace the french fries with tater tots.

9. Kouign Amann

We first discovered this over-the-top traditional pastry, which is something like a croissant with twice as much butter and sugar, on a trip to Brittany, France this summer. Returning home, we were pleased to find it blowing up in the states. The best version we’ve tasted to far is the one above, from Starter Bakery in Oakland. It has also popped up at Dominique Ansel in New York and Bouchon Bakery in L.A.

8. Nouveau Filipino

Filipino food is among the most far-out in the world, so it was only a matter of time before it got a hipster update. From Adobo Hobo’s Filipino tacos in San Francisco to Maharlika’s spicy arroz caldo in New York (above), we’ll take all the creative Filipino cuisine we can get.

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Mudslides Gone Wild!

If you’ve read ES for, oh, 30 seconds or so, you probably know that we like cooking with booze. And no one does it better than our own bakers royale, who has found not 1, not 2, but 4 ways (so far) to turn a mudslide cocktail into a delicious dessert. Let’s take a moment to say bravo. And yum.

1. Mudslide Cupcake

Chocolate cake plus buttercream frosting infused with homemande Bailey’s, chocolate and kahlua. Bet you’re sorry you said you were over cupcakes now, huh?

2. Mudslide Ice Cream Cake

Take that kahlua, chocolate and Bailey’s, infuse it into some ice cream, and shape it into a cake.

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Poptail O’Clock: Bourbon Butterscotch Latte

If you enjoyed the bourbon butterscotch latte we brought you for last week’s cocktail o’clock, good news: we found a way to improve on it. How? How do you think? Turning it into a poptail!

We took the coffee, cream, bourbon, butterscotch and threw it all into a blender. Then we gave it a rush of cold for a few hours and created a new kind of latte.

And there you have it, another option for your coffee beyond black or with cream.

Bourbon Butterscotch Latte Popsicles

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Endless Poptails: Halloween Edition

We figured since it’s candy month, it is time to get shaking and turn some candy into, what else…a poptail!

We’ve scientifically dissected the Three Musketeers bar and broken down its nugget-y component. After pouring over our notes, we got mixing and testing with one shot after another and another…and, another.

Finally passing muster in our test kitchen, may we present a Halloween candy-cocktail-on-a-stick that is most definitely not for youngsters.

Three Musketeers Poptail

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A Popsicle Fit for Football Season

Look around the blogosphere and you’ll see it seems like everyone is kicking off fall with pumpkin recipes. But we’re thinking football season here at ES. With that, we turned a beer float into a poptail.

We used a chocolate stout and vanilla ice cream, but your palate, your preference —so mix and match to suit your taste.

Beer Float Popsicle

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