**This is a sponsored post in partnership with Exotico Tequila intended for a 21+ audience only.

I feel like I haven’t made enough boozy popsicles throughout the course of this whole Drinking with Chickens experiment. So since it’s summer, I figured it’s a good time to go ahead and start to remedy that negligence. With a little help from our friends at Exotico Tequila, of course!

I love some coconut-lemon flavor action, so I knew this would be a pretty tasty popsicle situation. Also: tequila helps with the tastiness. Especially this tequila. It’s bright and summery on the palate and goes quite gosh darn perfectly with tangy citrus and creamy coconut.

So let’s make these suckers!

COCONUT + LEMON ZEST TEQUILA POPSICLES

Makes 4 standard popsicles.

Ingredients:

• 6 oz. fresh lemon juice

• 6 oz. coconut milk (canned or carton, depending on your preference)

• 4 oz. Exotico Tequila Blanco

• 2 oz. granulated sugar

• 2 teaspoons fresh lemon zest

  To make the popsicles:

  • Start by sprinkling a 1/4 teaspoon of lemon zest into each popsicle well. In a measuring cup, mix lemon juice, 1 oz. sugar, and 2 oz. tequila. Divide evenly between popsicle wells, filling each about halfway. Place in freezer and freeze several hours or overnight until frozen.

  • In a measuring cup, mix coconut milk, 1 oz. granulated sugar, 1 oz. tequila, and 1 teaspoon fresh lemon zest. Fill popsicle molds completely, insert popsicle sticks and place in freezer to freeze overnight. Once frozen solid, gently remove popsicle from mold and serve immediately.

Don’t set your boozy popsicle down for too long because A). it’s summer and they’re shmelty, and B). they’re real easy for someone else to grab and make off with. I’M JUST LOOKING OUT FOR YOU, AS USUAL.

Happy Summer, friends! Happy summer, indeed!!!

**This is a sponsored post in partnership with Exotico Tequila intended for a 21+ audience only.