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Manhattan popsicles

Time 15 minutes
Yields Makes about 12 (3-ounce)popsicles
Manhattan popsicles
(Anne Cusack / Los Angeles Times)
1

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 1 to 2 weeks.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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