Best Bourbon Pops Recipes

Honey Bourbon Chicken Pops image

Provided by Jeff Mauro, host of Sandwich King

Time 1h20m

Yield 4 servings

Number Of Ingredients 9

2 pounds chicken drumsticks
1 cup store-bought or homemade BBQ rub
Honey Bourbon Glaze, recipe follows
1/2 cup bourbon
1/2 cup ketchup
1/3 cup apple cider vinegar
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar

Steps:

Preheat a grill or smoker to 375 degrees F. (If using wood, I love cherry or apple wood.)
Lop off about 1/4 inch from the top of a drumstick, and from the tip of the handle of the drumstick, using dry hands and a dry knife. (This way, you can stand them up straight, and it makes pulling the meat up easier.) About an inch up from end of the handle, where the bulb meets the handle, make a sharp cut that goes all the way around the handle (a 360-degree cut), making sure to cut through the skin, muscle and tendons. Push the meat up to the more bulbous end of the leg and remove the little bit of meat on the handle end. Repeat with the remaining drumsticks.
Place the rub in a small sheet pan or flat dish and roll each drumstick in the rub. Place the drumsticks directly on the grill and cook, rotating a couple times throughout, until the internal temperature registers 165 degrees F, 20 to 30 minutes.
Dunk each drumstick into the Glaze and stand up on the grill until the sauce is caramelized and set, another 10 to 12 minutes.
Combine in the bourbon, ketchup, vinegar, honey, mustard and brown sugar in a small saucepot and simmer for 10 minutes.

Bourbon Pops image

Provided by Food Network Kitchen

Categories dessert

Time 2h20m

Yield 4 to 6 pops

Number Of Ingredients 11

Lemon-Mint Simple Syrup:
1 cup sugar
Peels from 1/2 lemon
2 tablespoons freshly picked mint leaves
Blueberry Smash Layer:
2 pints blueberries
2 tablespoons lemon juice
2 tablespoons bourbon
Lemon-Julep Layer:
1/2 cup lemon juice
1 heaping tablespoon bourbon

Steps:

For the lemon-mint simple syrup: Add 1 cup water and the sugar to a small saucepan over medium heat and bring to a simmer. Turn off the heat and add the lemon peels and mint. Allow to cool completely.
For the blueberry smash layer: Add the blueberries, 6 tablespoons lemon-mint simple syrup and lemon juice to a blender. Puree until thoroughly combined. Add to a 2-cup liquid measuring cup. Stir in the bourbon and set aside.
For the lemon-julep layer: Add 1/2 cup water, the lemon juice, 1/3 cup of the lemon-mint simple syrup and the bourbon to a 2-cup liquid measuring cup. Stir to combine and set aside.
Add 1/2 cup blueberry smash to any ice pop mold you have, filling each mold halfway. Allow to freeze until solid, about 1 hour.
Once the blueberry smash layer is frozen, top off the ice pop with 1/2 cup of the lemon-julep layer into each individual mold. Allow to freeze until solid, about 1 hour.
Carefully remove the pops from the mold and serve.