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Do kids still make those Popsicles out of frozen Kool-Aid? With the Tupperware molds? Or am I showing my age now?

Well, even if they don't, it's time for adults to start thinking about making their own Popsicles. The recipes I've found are not for the kiddos, because these are spiked! How cool would a late summer party be if you could pass out these tasty, ever-so-slightly naughty treats?

I got these recipes for Bittersweet Chocolate-Bourbon Pops, Lemon-Vodka Cream Pops and Sparkling Peach Bellini Pops from the Fine Cooking Web site. And these are no Kool-Aid quality recipes, either, they are made with the finest ingredients, such as real peaches, bittersweet chocolate, lemons and heavy cream.

One question: Where do you find Popsicle molds these days? I did a little Googling and found an array of cool shapes and sizes on Amazon.com. Here's the link.

Bittersweet Chocolate-Bourbon Pops
Makes 8 pops

1/2 cup granulated sugar
3 1/2 oz. bittersweet chocolate (70% to 72%), chopped
2 Tbsp. Dutch-processed cocoa powder
1/8 tsp. table salt
2 Tbsp. good-quality bourbon (like Knob Creek)
2 cups water

Put the sugar, chocolate, cocoa powder, salt, and 2 cups water in a large saucepan. Bring to a boil over medium heat, whisking constantly. Transfer to a 4-cup glass measure (or any container with a spout for easy pouring). Let cool at room temperature for 30 minutes.

Stir in the bourbon and divide the mixture among eight 3-oz. pop molds or wax-lined paper cups. Freeze until just set, about 3 hours. Insert craft sticks and freeze until completely set, about 4 hours more. When ready to serve, unmold or peel off the paper cups.
Lemon-Vodka Cream Pops
Makes 8 pops

3 or 4 medium lemons
1 cup heavy cream
1 cup whole milk
1/2 cup granulated sugar
1/8 tsp. table salt
2 Tbsp. citron vodka

Using a vegetable peeler, remove all of the zest from 3 of the lemons in 3- to 4-inch-long strips. Set the lemons aside.

Combine the lemon zest, cream, milk, sugar, and salt in a large saucepan. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar, about 5 minutes. Remove from the heat. Let steep at room temperature, stirring occasionally, for 20 minutes.

Squeeze 2/3 cup juice from the reserved lemons (juice the fourth lemon, if necessary). Stirring constantly, pour the lemon juice into the cream mixture in a slow stream. Stir in the vodka.

Strain the mixture through a fine sieve into a 4-cup glass measure (or any container with a spout for easy pouring), pressing on the solids to extract as much liquid as possible. Divide the mixture among eight 3-oz. pop molds or wax-lined paper cups. Freeze until just barely set, 5 to 6 hours. Insert craft sticks and freeze until completely set, about 2 hours more. When ready to serve, unmold or peel off the paper cups.

Sparkling Peach Bellini Pops
Makes 10 pops

16 to 18 oz. ripe peaches (about 4 medium), peeled, pitted, and chopped
3/4 cup granulated sugar
2-1/4 tsp. fresh lemon juice
1-1/2 cups Prosecco (a dry, sparkling Italian wine)

Stir the peaches, sugar, and lemon juice in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium, and simmer, stirring frequently, until the mixture is thick and syrupy, 10 to 15 minutes. Most of the peaches will have broken down, with some softened chunks remaining.

Transfer the mixture to a blender and blend until smooth. Add the Prosecco and blend briefly to incorporate it. Let the mixture cool to room temperature and then refrigerate until cold.

Divide the mixture among ten 3-ounce pop molds or wax-lined paper cups and freeze until just barely set, about 1-1/2 hours. Insert craft sticks and freeze until firm, at least 6 hours more. When ready to serve, unmold or peel off the paper cups.

All recipes courtesy of Fine Cooking