Kids' Treats, All Grown Up

A new trend is putting an adult spin on summertime snacks.

July 17, 2012— -- Mango Guava & Malibu Rum Prosecco Popsicle (Conrad Hotel New York City) *Makes approximately 24 popsicles 1qt Guava Puree

1qt Mango Puree

Juice of one Lemon

8oz Simple Syrup

8oz Water

8oz Malibu Rum

1 glass of prosecco wine

Combine and freeze in a Popsicle tray. Once frozen, serve along a glass of prosecco. Choose a wide-brim glass and swirl the Popsicle inside to infuse the prosecco with fruit.

Mojito Sno Cone (Gansevoort Park Avenue) *Each is batched in a 750ml bottle and 3oz are used for each Sno-Cone. 9 oz. Myers light rum

9 oz. Sour mix

4 oz. lime juice

Dash of green food coloring

Pour over a cup of crushed ice and serve. If your kids have a sno cone machine, even better.

Wake-Up Call (BLT Burger) 2 scoops coffee ice cream

½ oz Jameson

½ oz Bailey's

Splash Milk

Garnish with whipped cream and coffee grounds

The Shocker 3 scoops vanilla ice cream

3 Oreo cookies

1 oz Stolichnaya vanilla vodka

Garnish with whip cream and an Oreo cookie

Night Rider (GO Burger) *Makes one serving 2 scoops chocolate ice cream

1 oz Kahlua

1 oz Godiva liqueur

3 Oreos muddled

Garnish with whipped cream. Serve with a chocolate-syrup rimmed glass and a whole Oreo.

Irish Car Bomb (Village Whiskey, Philadelphia) *Makes one serving

1/2 pint chocolate ice cream (Ben and Jerry's, Haagen daaz)

1 piece chocolate sheet cake, cut in half

1 shot baileys

1 shot Jameson

1/2 oz reduced dark beer

1/4 c chocolate sauce

Whipped cream for garnish

Puree ice cream, liquors and half of the piece chocolate cake. Pour the chocolate sauce into the bottom of a chilled glass, pour in the shake, top with whipped cream and the other half of the cake.