My favorite classic margarita is the "Topolo." I know people drink them all year long but to me, a well-made margarita is a hot weather cocktail. Summer also is the only time of year a frozen margarita takes the lead in the great shaken vs. frozen debate.
This summer, I decided to make my own version of the Topolo margarita, and freeze it in fun frozen pop molds to make a decidedly adult cocktail treat. I called it a "poptail."
This recipe is simple. I use freshly squeezed juice, and sweeten it with powdered sugar. The powdery texture ensures the sugar dissolves. Start with 2 tablespoons of powdered sugar and add more depending on how sweet or tart you desire.
I also add a bit of salt to echo the salted rim of the cocktail glass.