If you try to freeze a cocktail to make boozy popsicles at home, you\u2019re as likely to end up with a slushy mess than something that stays solid enough to eat. This is because ethanol (the type of alcohol we drink) has a much lower freezing temperature than water.\r\n\r\nWater freezes at 32\u00b0F, while pure ethanol freezes around -173\u00b0F. The freezing point of most consumable liquor falls somewhere between this range, depending on its proof. That\u2019s why you can safely keep 90-proof vodka in your freezer, but a bottle of ros\u00e9 with 11% abv (alcohol by volume) will shatter if stored below 15\u00b0F.\r\n\r\nMost home freezers are set for 0\u00b0F. This means, if you want your alcoholic beverage to freeze, you need to bring its alcohol-by-volume (abv) down to that sweet spot where the water in the bottle freezes and solidifies the alcohol along with it, rather than the two separating and turning into a slushie.\r\nSo how do you freeze liquor? Use cocktails in a 5:1 ratio\r\nAs a rule of thumb, you\u2019ll have the best luck making boozy popsicles by aiming for a 5\u201310% final abv in your cocktail mix. This guide assumes your liquor falls in the 80\u201390 proof range (40\u201345% abv), which means you\u2019ll want a 1:5 ratio of liquor to nonalcoholic mix.\r\n\r\nThis translates to 1 ounce of liquor to 5 ounces of juice in, say, a single 6-ounce vodka-cranberry pop. You can multiply this by the number of popsicle molds you want to fill, and their size.\r\n\r\nOther factors like the sugar found in juices, syrups and liqueurs, or the citric acid in lemon and lime juice, can also lower a mixture\u2019s freezing point. However, the difference is not nearly as drastic as the effect of alcohol.\r\n\r\nBelow, we\u2019ve created recipes at the approximate sugar-to-spirit ratio of a well-balanced cocktail of the sour family that will also freeze.\r\n\r\n\r\nBoozy popsicle recipes to try\r\nEach of these recipes is measured in \u201cparts\u201d so you can make them in batches, and multiply based on the amount you want and the size of your popsicle molds. But feel free to treat each measurement as a fluid ounce, and multiply accordingly. Just mix all ingredients thoroughly, fill your molds and place in the freezer.\r\nElderflower Tall Popsicle\r\n1 part cucumber vodka\r\n\r\n1 part elderflower syrup\r\n\r\n1 part lemon juice\r\n\r\n4 parts apple juice\r\nMargarita Popsicle\r\n1 part Tequila\r\n\r\n1 part lime juice\r\n\r\n1 part orange juice, no pulp\r\n\r\n1 part simple syrup\r\n\r\n2 parts water\r\nRos\u00e9 Pops\r\n6 parts dry ros\u00e9\r\n\r\n1 part lime juice\r\n\r\n1 part simple syrup\r\nSauvignon Blanc Bellini Pops\r\n5 parts Sauvignon Blanc\r\n\r\n2 parts peach pur\u00e9e\r\n\r\n1 part lime juice\r\n\r\n\r\nFinal note\r\nPopsicles with more alcohol may still freeze, but they\u2019re more likely to turn into a melted mess before you finish enjoying them since the temperature at which they convert back to a liquid is lower. For example, a frozen cocktail at 20% abv will turn back to a liquid when the temperature increases only 9 degrees, while a 5% cocktail will generally hold its shape until the temperature increases by 26 degrees, giving you much more time to eat it.\r\n\r\nSo, feel free to try upping the alcohol ratio for a boozier pop, but at the peril of whatever you\u2019re wearing.