“The New York restaurant Diablo Royale Este serves a dessert called The Hopsicle Experience. It’s a frozen can of beer on a stick! Now, the thing about the hopsicle is that it looks like your standard can of Tecate: Red. Cylindrical. Icy cold. Except the barman-witchdoctors at Diablo have taken the “icy” bit quite literally, injecting the beer with simple syrup and lime juice, jamming a wooden stick into the hole of the can and then putting it in the freezer. For four days. The result is a genuine beer popsicle, which the bartender must saw in half with a serrated steak knife (or samurai sword) to open. Then it’s up to you to push the wooden stick upward to dispense the hopsicle in true Push Pop style, and decide if you want your savory sweet frozen joyride bathed in tequila as well that can be arranged.”
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Hear you had your hottest ever in LA, Doc. Commiserations, we get a few like that each summer in Sydney. Better fill your freezer with those things.
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