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Friday, June 10, 2016

Pop Art: More Ways To Get Your Paleta Fix in SA

Posted By on Fri, Jun 10, 2016 at 7:45 PM

Page 3 of 4

click to enlarge FACEBOOK/SHUCK SHACK
  • Facebook/Shuck Shack
Booze It Up

Maybe you need hard liquor paired with your favorite childhood treat? For times like these, several restaurants in San Antonio are cooling down cocktails with an icy pop. The trend may have started last year as Jason Dady opened Shuck Shack (520 E. Grayson St., 210-236-7422) last Fourth of July weekend with a "Limonade" cocktail of Deep Eddy Lemonade, a lime paleta and splash of Topo Chico, perfect for patio pounding. 

click to enlarge JESSICA ELIZARRARAS
  • Jessica Elizarraras

Or visit Park Social (224 E. Olmos Drive, 210-822-0100) for this year's iteration of their rumsicle. Bar manager David Naylor takes on the tiki Jungle Bird in popsicle form and combines it with more dark rum, Topo. Here's the recipe if you're hoping to get popsicle-wasted. 

Jungle Bird Paleta
First layer
4 ounces Campari
10 ounces applesauce
8 ounces strawberry puree 
Freeze for at least eight hours, adding popscicle sticks at the 4-hour mark.
Second layer
6 ounces Bacardi Black 
12 ounces pineapple juice
6 ounces lime juice
4 ounces simple syrup.
Mix and pour over first frozen layer and freeze overnight.

To complete the Jungle Bird, Naylor adds 1 ounce Bacardi Black, splash of lime, splash of simple and Topo Chico. 

click to enlarge COURTESY
  • Courtesy
At Hotel Valencia's VBar (150 E. Houston St.) the summertime citrus cocktail adds Italian Aperol for a sweet pop-tail that will be served all summer long. Serve this during Sunday brunch to impress your pals. 

VBar’s Summertime Citrus Poptail
1/2 ounce Solerno Blood orange liquor
1/2 ounce Aperol
1 ounce orange Juice
1/2 ounce water
Served in a wine glass with 5 ounces Prosecco

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